Home Forums Cooking Cooking Conversions Ingredient Substitutions

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • #2805
    Denise
    Participant

    This thread is for all of those substitutions we need to have available. You know– if you don’t have ingredient x, substitute ingredient y in the following proportions!

    #15428
    Old CooT
    Member

    Alcohol/Liqueur
    When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

    Baking Powder
    1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

    Baking Soda
    There is no recommended substitute for baking soda.

    Bouquet Garni
    1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay leaf (crushed), can be substituted for 1 teaspoon bouquet garni.

    Butter
    Unsalted butter can be substituted for regular butter in any recipe. It isNOTnecessary to add salt. Margarine can also be substituted for butter. DoNOTuse lowfat spreads or light butter for baking.

    Buttermilk
    1 tablespoon vinegar plus enough milk to equal 1 cupOR2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

    Chervil
    1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil.

    Chicken or Beef Broth
    1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth.

    Chocolate Chips, Semi-Sweet
    6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

    Chocolate, Semi-Sweet
    3 tablespoons chocolate chipsOR1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

    Chocolate, Sweet Baking (German)
    1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

    Chocolate, Unsweetened
    1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons)OR3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.

    Coffee
    1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

    Cooking Sprays
    Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

    Cornstarch
    2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

    Corn Syrup, Light
    1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.)ORsubstitute 1 1/4 cups sugar plus 1/3 cups liquid.

    Cream (20% fat) (Coffee Cream)
    3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

    Cream (40% fat) (Whipping Cream)
    1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

    Cream of Tartar
    There is no recommended substitution for cream of tartar.

    Egg Whites
    Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

    Flavor Oils
    It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

    Flour (as thickener)
    1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

    Flour, Cake
    1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

    Flour, Self-Rising
    1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

    Garlic
    1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder can be substituted for 1 clove minced garlic.

    Herbs
    1 tablespoon fresh herbs equals 1 teaspoon dried herbs.

    Honey
    1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

    Italian Seasoning
    1/4 teaspoonEACHdried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning.

    Meringue Powder
    You can’t substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

    Milk, Whole
    1/2 cup evaporated milk plus 1/2 cup waterOR1 cup water plus 1/3 cup nonfat evaporated dry milk powderOR1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk.NOTE:Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

    Molasses
    1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

    Mustard, Dry
    1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard.

    Mustard, Prepared
    1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.

    Oil
    1 cup melted butter, margarine or shortening can be substituted for 1 cup oil.Note:Recipe results may vary. Texture and appearance may be affected.

    Onion
    1/4 cup instant minced onion, flaked onionOR1 teaspoon onion powder can be substituted for 1 cup (1 medium) chopped onion.

    Poultry Seasoning
    1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be substituted for 1 teaspoon poultry seasoning.

    Pumpkin Pie Spice
    1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoonEACHnutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

    Shortening
    1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added.DO NOTsubstitute vegetable oil for shortening when recipe calls for melting the shortening.

    Sour Cream
    1 cup plain yogurt can be substituted for 1 cup sour cream.

    Sugar
    1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

    Sugar, Light Brown
    1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

    Sweet Potatoes
    1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

    Tomato Sauce
    3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup tomato sauce.

    Wine
    1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

    ~CooT~

    #42118
    luckylucky
    Moderator

    Spice Substitutions
    Allspice: Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
    Aniseed: Fennel seed or a few drops anise extract
    Cardamom: Ginger
    Chili Powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin
    Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

    Cloves: Allspice; cinnamon; or nutmeg
    Cumin: Chili powder
    Ginger: Allspice; cinnamon; mace; or nutmeg
    Mace: Allspice; cinnamon; ginger; or nutmeg
    Nutmeg: Cinnamon; ginger; or mace
    Saffron: Dash turmeric (for color)

    #42119
    luckylucky
    Moderator

    Herb Substitution Chart

    Basil: Oregano or thyme
    Chervil: Tarragon or parsley
    Chive: Green onion; onion; or leek
    Cilantro: Parsley
    Italian Seasoning Blend: of any of these: basil, oregano, rosemary, and ground red pepper

    Marjoram Basil; thyme; or savory
    Mint Basil; marjoram; or rosemary
    Oregano: Thyme or basil
    Parsley: Chervil or cilantro
    Poultry Seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
    Red Pepper: Dash bottled hot pepper sauce or black pepper
    Rosemary: Thyme; tarragon; or savory
    Sage Poultry seasoning; savory; marjoram; or rosemary
    Savory: Thyme, marjoram; or sage
    Tarragon: Chervil; dash fennel seed; or dash aniseed
    Thyme: Basil, marjoram; oregano; or savory

    #50090
    generall
    Participant

    Probably mentioned before at one time or another.. but
    2 to 3 TB of Mayonnaise substitutes for one med to lg egg. Since mayo is made up of eggs, the family won’t be able to tell the difference. Most of my kids hated mayonnaise but they never knew when I used this sub in recipes.

Viewing 5 posts - 1 through 5 (of 5 total)
  • You must be logged in to reply to this topic.