heartsmajictouch
06-21-2006, 09:34 AM
Ingredient Substitution
We've all run out of something that was needed for a recipe ... rather than give up there is a 99.99% chance you can sub some other ingredient and still get a great meal. A few years ago I gave family and friends 8 cookbooks that I self-published - to help them out I compiled this substitution chart.
ALLSPICE: Use equal amount cloves.
ANISE: See Fennel.
ARBORIO RICE: Use equal amount of short or medium-grain rice.
BAKING POWDER: For 1 tsp. baking powder, use 1/4 tsp. baking soda PLUS 1/2 tsp. cream of tartar.
BROWN SUGAR: For 1 cup brown sugar, use 1 cup granulated sugar PLUS 2 tsp. molasses.
CAKE & PASTRY FLOUR: Use 1 cup MINUS 2 tbsp. all-purpose flour.
CANDIED PEEL: For 1 cup candied peel, use 1 tsp. grated fresh citrus peel PLUS 1 cup golden raisins.
CASTOR SUGAR: Also known as superfine sugar. To make your own; process granulated sugar in food processor until very fine, strain through a fine sieve and store in airtight container.
CHIVES: Use equal amount green onion tops.
CHOCOLATE: For 1 oz. unsweetened chocolate, use 3 tbsp. cocoa PLUS 1 tbsp. vegetable shortening.
CHORIZO SAUSAGE: Use equal amount spicy kielbasa.
CLOTTED CREAM: Sold in small bottles or jars in supermarkets or specialty stores. NOTE: Clotted cream has a minimum 55% B.F. and cannot be replaced in any recipe.
COCONUT MILK: Combine equal amounts of boiling water and shredded fresh or dried unsweetened coconut; let stand 30 minutes. Pour mixture into food processor fitted with steel blade; process 1 minute. Strain through a fine sieve or cheesecloth, pressing on solids with spoon to extract “milk". Discard coconut meat. Cover and refrigerate for up to 5 days.
CONFECTIONERS SUGAR: Also known as icing sugar. To make your own; process granulated sugar in food processor until powder; weigh and add 3% cornstarch to prevent lumps.
CREME FRAICHE: Combine 1 cup heavy cream with 3 tbsp. buttermilk; cover and let stand at room temperature for 12 hours. NOTE: Refrigerate for up to 5 days.
CUMIN: Use equal amount chili powder.
CURRANTS: Use equal amount chopped raisins.
DAIKON RADISH: Use equal amount red radish.
DIJON MUSTARD: For 1 tbsp. Dijon mustard, use 1 tbsp. dry mustard mixed with 1 tsp. water, 1 tsp. white wine vinegar, 1 tbsp. mayonnaise and 1/8 tsp. granulated sugar.
DOUBLE CREAM: Sold in small bottles or cans in supermarkets or specialty stores. NOTE: Double cream has a minimum 48% B.F. and cannot be replaced in any recipe.
DRIED BEANS: For 3/4 cup dried beans, use 1 can (16 oz.) beans, drained and rinsed.
EGGS: For 1 whole egg, use 2 egg whites.
ESCAROLE: Use equal amount spinach or kale.
EVAPORATED MILK: Use equal amount regular milk or cream.
FENNEL (ANISE): Use 2 cups chopped celery PLUS 1 tsp. Sambuca or anisette liqueur.
FLOUNDER: Use another flat fish such as sole, or a white fish such as cod or halibut.
GARLIC: For 1 medium clove garlic, use 1/2 tsp. minced fresh garlic or 1/8 tsp. garlic powder.
GINGER: For 1 tbsp. fresh ginger, use 1 tsp. dried ground ginger.
HEAVY CREAM: Also known as whipping cream. NOTE: Heavy cream has a minimum 35% B.F.
HERBS: For 1 tbsp. fresh herbs, use 1/2 to 1 tsp. dried herb PLUS 1 tbsp. chopped fresh parsley.
ICING SUGAR: See Confectioners Sugar.
ITALIAN SEASONING: Combine 1 tsp. basil, 1 tbsp. fresh or dried parsley and 1/2 tsp. oregano.
JALAPENO CHILI: For 1 fresh chili, use another variety, such as serrano, or 1/8 tsp. crushed red pepper.
JICAMA: Use equal amount peeled, seeded cucumber.
KALE: Use equal amount collard or mustard greens.
KASHA: Use equal amount bulgur or cracked wheat.
KOHLRABI: Use a small turnip.
LADYFINGERS: Use equal amount sponge cake or pound cake.
LEEKS: Use equal amount onion.
LEMONGRASS: Use equal amount fresh lemon peel.
LIGHT CREAM: Use equal amount half-and-half cream.
MACE: Use equal amount nutmeg.
MANGO: Use equal amount peach.
MAYONNAISE: In salad dressings or dips, use equal amount sour cream or yogourt.
NOODLES: For Chinese egg noodles, use equal amount fresh or dried angel-hair pasta or vermicelli.
OLIVE OIL: Use equal amount vegetable oil.
ONION: For 1 small onion, use 1/3 cup chopped fresh onion or 1 tbsp. minced dried onion or 1 tsp. onion powder.
PANCETTA: Italian salt-cured bacon; use equal amount regular bacon.
PHYLLO PASTRY: Use strudel leaves.
POTATOES: For new potatoes, use large potatoes cut into 1" pieces.
PROSCIUTTO HAM: Use equal amount Black Forest ham.
RABBIT: Use equal amount chicken.
RADICCHIO: Use equal amount red cabbage.
RICOTTA CHEESE: Use equal amount cottage cheese pureed in food processor or blender.
RUTABAGA: Use equal amount turnip or butternut squash.
SAFFRON: Use 1/8 tsp. turmeric.
SCALLOPS: Use monkfish or skate.
SELF-RISING FLOUR: For 1 cup self-rising flour, use 1 cup all-purpose flour, 1-1/2 tsp. baking powder and 1/4 tsp. salt.
SHALLOTS: Use equal amount chopped sweet onion.
SORREL: For 1 lb. sorrel, use 1 lb. spinach PLUS 1-2 tbsp. lemon juice.
SOUR MILK: Add 1 tbsp. white vinegar or lemon juice to 1 cup milk and let stand at room temperature for 10-15 minutes.
SUPERFINE SUGAR: See Castor Sugar.
SWEET POTATO: Use equal amount butternut squash.
TAHINI: Use equal amount peanut butter.
THAI FISH SAUCE: Use equal amount anchovy paste.
TOMATOES: For 1 lb. fresh tomatoes, use 2 cups drained canned tomatoes.
TREACLE: Use equal amount dark molasses.
VANILLA BEAN: For half a vanilla bean, use 1 tbsp. vanilla extract.
VEAL CUTLETS: Use chicken, turkey or pork cutlets.
VERMOUTH: Use equal amount dry white wine.
WALNUTS: Use equal amount pecans.
WHIPPING CREAM: See Heavy Cream.
WINE: Use equal amount broth or orange juice, depending on recipe.
SUPERFINE SUGAR: See Castor Sugar.
SWEET POTATO: Use equal amount butternut squash.
TAHINI: Use equal amount peanut butter.
THAI FISH SAUCE: Use equal amount anchovy paste.
TOMATOES: For 1 lb. fresh tomatoes, use 2 cups drained canned tomatoes.
TREACLE: Use equal amount dark molasses.
VANILLA BEAN: For half a vanilla bean, use 1 tbsp. vanilla extract.
VEAL CUTLETS: Use chicken, turkey or pork cutlets.
VERMOUTH: Use equal amount dry white wine.
WALNUTS: Use equal amount pecans.
WHIPPING CREAM: See Heavy Cream.
WINE: Use equal amount broth or orange juice, depending on recipe
We've all run out of something that was needed for a recipe ... rather than give up there is a 99.99% chance you can sub some other ingredient and still get a great meal. A few years ago I gave family and friends 8 cookbooks that I self-published - to help them out I compiled this substitution chart.
ALLSPICE: Use equal amount cloves.
ANISE: See Fennel.
ARBORIO RICE: Use equal amount of short or medium-grain rice.
BAKING POWDER: For 1 tsp. baking powder, use 1/4 tsp. baking soda PLUS 1/2 tsp. cream of tartar.
BROWN SUGAR: For 1 cup brown sugar, use 1 cup granulated sugar PLUS 2 tsp. molasses.
CAKE & PASTRY FLOUR: Use 1 cup MINUS 2 tbsp. all-purpose flour.
CANDIED PEEL: For 1 cup candied peel, use 1 tsp. grated fresh citrus peel PLUS 1 cup golden raisins.
CASTOR SUGAR: Also known as superfine sugar. To make your own; process granulated sugar in food processor until very fine, strain through a fine sieve and store in airtight container.
CHIVES: Use equal amount green onion tops.
CHOCOLATE: For 1 oz. unsweetened chocolate, use 3 tbsp. cocoa PLUS 1 tbsp. vegetable shortening.
CHORIZO SAUSAGE: Use equal amount spicy kielbasa.
CLOTTED CREAM: Sold in small bottles or jars in supermarkets or specialty stores. NOTE: Clotted cream has a minimum 55% B.F. and cannot be replaced in any recipe.
COCONUT MILK: Combine equal amounts of boiling water and shredded fresh or dried unsweetened coconut; let stand 30 minutes. Pour mixture into food processor fitted with steel blade; process 1 minute. Strain through a fine sieve or cheesecloth, pressing on solids with spoon to extract “milk". Discard coconut meat. Cover and refrigerate for up to 5 days.
CONFECTIONERS SUGAR: Also known as icing sugar. To make your own; process granulated sugar in food processor until powder; weigh and add 3% cornstarch to prevent lumps.
CREME FRAICHE: Combine 1 cup heavy cream with 3 tbsp. buttermilk; cover and let stand at room temperature for 12 hours. NOTE: Refrigerate for up to 5 days.
CUMIN: Use equal amount chili powder.
CURRANTS: Use equal amount chopped raisins.
DAIKON RADISH: Use equal amount red radish.
DIJON MUSTARD: For 1 tbsp. Dijon mustard, use 1 tbsp. dry mustard mixed with 1 tsp. water, 1 tsp. white wine vinegar, 1 tbsp. mayonnaise and 1/8 tsp. granulated sugar.
DOUBLE CREAM: Sold in small bottles or cans in supermarkets or specialty stores. NOTE: Double cream has a minimum 48% B.F. and cannot be replaced in any recipe.
DRIED BEANS: For 3/4 cup dried beans, use 1 can (16 oz.) beans, drained and rinsed.
EGGS: For 1 whole egg, use 2 egg whites.
ESCAROLE: Use equal amount spinach or kale.
EVAPORATED MILK: Use equal amount regular milk or cream.
FENNEL (ANISE): Use 2 cups chopped celery PLUS 1 tsp. Sambuca or anisette liqueur.
FLOUNDER: Use another flat fish such as sole, or a white fish such as cod or halibut.
GARLIC: For 1 medium clove garlic, use 1/2 tsp. minced fresh garlic or 1/8 tsp. garlic powder.
GINGER: For 1 tbsp. fresh ginger, use 1 tsp. dried ground ginger.
HEAVY CREAM: Also known as whipping cream. NOTE: Heavy cream has a minimum 35% B.F.
HERBS: For 1 tbsp. fresh herbs, use 1/2 to 1 tsp. dried herb PLUS 1 tbsp. chopped fresh parsley.
ICING SUGAR: See Confectioners Sugar.
ITALIAN SEASONING: Combine 1 tsp. basil, 1 tbsp. fresh or dried parsley and 1/2 tsp. oregano.
JALAPENO CHILI: For 1 fresh chili, use another variety, such as serrano, or 1/8 tsp. crushed red pepper.
JICAMA: Use equal amount peeled, seeded cucumber.
KALE: Use equal amount collard or mustard greens.
KASHA: Use equal amount bulgur or cracked wheat.
KOHLRABI: Use a small turnip.
LADYFINGERS: Use equal amount sponge cake or pound cake.
LEEKS: Use equal amount onion.
LEMONGRASS: Use equal amount fresh lemon peel.
LIGHT CREAM: Use equal amount half-and-half cream.
MACE: Use equal amount nutmeg.
MANGO: Use equal amount peach.
MAYONNAISE: In salad dressings or dips, use equal amount sour cream or yogourt.
NOODLES: For Chinese egg noodles, use equal amount fresh or dried angel-hair pasta or vermicelli.
OLIVE OIL: Use equal amount vegetable oil.
ONION: For 1 small onion, use 1/3 cup chopped fresh onion or 1 tbsp. minced dried onion or 1 tsp. onion powder.
PANCETTA: Italian salt-cured bacon; use equal amount regular bacon.
PHYLLO PASTRY: Use strudel leaves.
POTATOES: For new potatoes, use large potatoes cut into 1" pieces.
PROSCIUTTO HAM: Use equal amount Black Forest ham.
RABBIT: Use equal amount chicken.
RADICCHIO: Use equal amount red cabbage.
RICOTTA CHEESE: Use equal amount cottage cheese pureed in food processor or blender.
RUTABAGA: Use equal amount turnip or butternut squash.
SAFFRON: Use 1/8 tsp. turmeric.
SCALLOPS: Use monkfish or skate.
SELF-RISING FLOUR: For 1 cup self-rising flour, use 1 cup all-purpose flour, 1-1/2 tsp. baking powder and 1/4 tsp. salt.
SHALLOTS: Use equal amount chopped sweet onion.
SORREL: For 1 lb. sorrel, use 1 lb. spinach PLUS 1-2 tbsp. lemon juice.
SOUR MILK: Add 1 tbsp. white vinegar or lemon juice to 1 cup milk and let stand at room temperature for 10-15 minutes.
SUPERFINE SUGAR: See Castor Sugar.
SWEET POTATO: Use equal amount butternut squash.
TAHINI: Use equal amount peanut butter.
THAI FISH SAUCE: Use equal amount anchovy paste.
TOMATOES: For 1 lb. fresh tomatoes, use 2 cups drained canned tomatoes.
TREACLE: Use equal amount dark molasses.
VANILLA BEAN: For half a vanilla bean, use 1 tbsp. vanilla extract.
VEAL CUTLETS: Use chicken, turkey or pork cutlets.
VERMOUTH: Use equal amount dry white wine.
WALNUTS: Use equal amount pecans.
WHIPPING CREAM: See Heavy Cream.
WINE: Use equal amount broth or orange juice, depending on recipe.
SUPERFINE SUGAR: See Castor Sugar.
SWEET POTATO: Use equal amount butternut squash.
TAHINI: Use equal amount peanut butter.
THAI FISH SAUCE: Use equal amount anchovy paste.
TOMATOES: For 1 lb. fresh tomatoes, use 2 cups drained canned tomatoes.
TREACLE: Use equal amount dark molasses.
VANILLA BEAN: For half a vanilla bean, use 1 tbsp. vanilla extract.
VEAL CUTLETS: Use chicken, turkey or pork cutlets.
VERMOUTH: Use equal amount dry white wine.
WALNUTS: Use equal amount pecans.
WHIPPING CREAM: See Heavy Cream.
WINE: Use equal amount broth or orange juice, depending on recipe