Jones - 33 Ingredient Substitutions to Help You Cook Amazing Foods Even When Your Cupboards Are Bare

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12

33 Ingredient Substitutions

to Help You Cook Amazing Food Even When Your Cupboards Are Bare

By Christina Jones

2012 Copyright Christina Jones. All rights reserved.

Table of Contents

33 Ingredient Substitutions

If you have ever been in the middle of making cookies, and discovered after the butter and sugar is all mixed up, that you are in fact out of eggs, you understand the reason for this book. I grew up living very far out of town, so running to the store for a couple of eggs to finish my cookies was completely out of the question.

So what do you do? You make do with what you have on hand!

Here are a bunch of tips to keep your cookies from being cancelled!

Allspice

Use either of the following:

tsp cinnamon and tsp ground cloves

OR

tsp nutmeg, in baking

Baking Powder

For 1 tsp of double acting baking powder, use one of the following:

tsp cream of tartar plus tsp baking soda

OR

4 tsp quick-cooking tapioca

OR

tsp baking soda plus cup sour milk (you may need to reduce some liquid within the recipe to accommodate this extra liquid being added.

OR

tsp baking soda plus 2 more eggs if recipe calls for sweet milk (may need to reduce liquid)

Butter

In frying, use cooking oil or bacon grease instead.

In baking, use margarine or shortening instead. (Dont use oil as a substitute when baking.) You may like adding tsp salt to 1 cup shortening for more accurate flavor.

To soften or stretch your last bit of butter, mix cup of canola or safflower oil into one pound butter. Refrigerate.

Buttermilk

If your recipe calls for 1 cup buttermilk, you can use either of the following.

1 cup milk plus 1 tbsp. cream of tartar

OR

1 cup Sour cream

Balsamic vinegar

For 1 tbsp balsamic vinegar, use instead 1 tbsp cider or red wine vinegar plus tsp sugar

Breadcrumbs

If you need fine, dry breadcrumbs, use triple the amount soft bread crumbs

Or equal amount of either cracker crumbs or cornflake crumbs

Brown sugar

Use equal amount of white sugar plus 1 2 tbsp molasses. Stir it up with a fork until its well blended. Then add to your recipe mixture.

Celery (fresh, chopped)

Substitute fresh chopped green pepper instead. Green peppers have equal amount of moisture and taste very similar when cooked into recipes such as poultry stuffing.

Cornstarch

Use flour instead, substitute 2 tbsp flour for each 1 tbsp cornstarch you require for thickening. Only do this for a few tbsp. or your sauce may taste a little too sweet. If this happens, you may add a bit of salt to fix the flavor.

Corn Syrup

1 cup granulated white sugar plus cup water. Boil together until syrupy, and let cool. Will thicken as it cools as well.

Cream, heavy whipping cream

For 1 cup cream, use one of the following:

cup milk plus cup shortening or butter.

OR

Cream cheese

OR

Use cottage cheese blended with cream or cream with a little butter and or milk to correct the consistency

Eggs

If scrambling, you can substitute lightly chopped Tofu for a healthy alternative.

If baking, try 2 tbsp cooking oil plus 1 tbsp water OR 1 tsp cornstarch plus 3 tbsps more liquid added to the recipe.

If you are short only one more egg, but have a few already mixed in, you can use one tsp vinegar or one tsp baking powder to finish it off. Dont use this substitution as a substitute for all eggs in a recipe or it will change the flavor of the end product.

Flour (for thickening)

Use a few tbsps. of one of the following:

Bisquick

OR

Quick cooking tapioca

OR

Cornstarch (use a little less than you would of regular flour)

OR

Mashed potato flakes

OR

Pancake mix (for frying pork chops or chicken)

OR

In sauces, while stirring constantly, add one whole egg or 2 yolks.

Fruit Substitutions

Apples (1 cup chopped)

1 cup firm pears, chopped, plus 1 tbsp lemon juice

Guava

Use instead pears with nutmeg and lime juice

Kiwi Fruit

Strawberries with little lime juice

Mango

Peach with a little lemon and a little allspice

Starfruit

Watermelon with a little lemon juice

Honey (in baking)

For one cup of honey, use 1 cup sugar plus add cup liquid to recipe. This will cause your recipe to brown faster so you should use lower oven temperature.

Lemon juice

Use white vinegar instead.

Lemon peel, grated

Use an equal amount of marmalade. Also works fine for orange peel of course.

Mayonnaise

Use yogurt or sour cream, in small amounts or in dips. If you want, you can add a little lemon juice for flavor.

Molasses

In baking, replace 1 cup of molasses with cup brown sugar plus cup extra liquid added to the recipe.

Mustard

Use 1 tbsp prepared mustard for each 1 tsp of dry mustard called for in cooked mixtures.

One tbsp. prepared mustard = half tsp dry mustard plus 2 tsp vinegar

Oil, cooking

Use 1 tbsp mayo instead of 1 tbsp cooking oil in baking recipes. This makes your recipe turn out very moist.

Sour cream

Use equal amount of plain yogurt instead. May make the taste a little more tart. Add salt if you want to counteract this effect.

O R

Y ou may prefer to use 6 ounces of cream cheese plus 3 tbsp milk.

Sour milk

Pasteurized milk will not go sour like old style raw milk. It just spoils and must be thrown out. If you have a recipe that calls for sour milk, you can make it directly before using it.

Add 1 tablespoon of lemon juice or white vinegar to enough pasteurized milk to make up a full cup. Then let stand 5 minutes while it goes sour and use immediately in your recipe.

Syrup for pancakes

Use fruit jelly, melted and add a little water to thin.

Shortening

Use equal amount of margarine or butter.

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