Well it’s Saturday night, and this last week has flown by. Who knew documenting my every move in the kitchen would involve so much work. It has really been a fun week. Thanks to all of you that are following my recipe blog, it’s exciting to see you multiply in numbers. I hope my recipes find their way into your homes, hearts and memories. With all of that said, remember I won’t be blogging on Sundays, but I will be back on Monday with something delicious. Until then please enjoy my tip list for common substitutions in the kitchen.
All of us from time to time, run out of an ingredient we need to complete a recipe and don’t want to run to the store to pick up just one thing. The following is a simple list of common substitutions that can be used.
- All-Purpose flour (1 cup) = 1 cup plus 2 tablespoons cake flour
- Baking Powder (1 teaspoon) = ¼ teaspoon baking soda + ½ teaspoon cream of tarter (this has to be used right away, it can’t be stored for later use)
- Buttermilk (1 cup) = 1 cup milk + 1 teaspoon lemon juice or white vinegar (let it stand for about 10 minutes so it will thicken, this won’t work for a salad dressing)
- Cake Flour (1 cup) = 7/8 cup all-purpose flour + 2 tablespoons cornstarch
- Dark Brown Sugar (1 cup) = 1 cup granulated sugar + 2 tablespoon molasses
- Half and Half (1 cup) = 2/3 cup skim or low-fat milk + 1/3 cup heavy cream or ¾ cup whole milk + ¼ cup heavy cream.
- Heavy Cream (1 cup) = 1 cup evaporated milk (seems to only work for soups and sauces)
- Honey (1 cup) = 1 ¼ cups sugar + ¼ cup water or liquid
- Lemon Juice (1 teaspoon) = 1 teaspoon vinegar
- Light Brown Sugar (1 cup) = 1 cup granulated sugar + 1 tablespoon molasses
- Sour Cream (1 cup) = 1 cup plain whole-milk yogurt and visa versa
- Tomato Juice (1 cup) = ½ cup tomato sauce + ½ cup water
- Wine (1/2 cup) = ½ cup broth + 1 teaspoon lemon juice (add just before using) or ½ cup broth + 1 teaspoon wine vinegar (add just before using)