TIP OF THE DAY: Cooking Ingredient Substitutions | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Cooking Ingredient Substitutions | The Nibble Webzine Of Food Adventures
Need buttermilk for a recipe? Check out the substitution below. Photo courtesy Wisconsin Milk Marketing Board.
How many times have you started to make a recipe, only to find out you don’t have enough (or any) butter, honey, flour or other ingredient?
Don’t panic: A perfectly good ingredient substitution is as close as your browser. Just look up “ingredient substitution” and the item for which you need a substitute.
In many cases, you’ll never notice a flavor change. In others, the flavor will be a bit different but just as good (for example, a basil accent instead of parsley).
No saffron? Use turmeric. No soy sauce? Use Worcestershire. No beer? Use chicken broth.
Here are some of the most common ingredients you may need to substitute:
COOKING INGREDIENT SUBSTITUTIONS
BAKING POWDER: 1 teaspoon baking powder = 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar
BROWN SUGAR: 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses
BUTTER: 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil
BUTTERMILK: 1 cup buttermilk = 1 or 2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup
CHOCOLATE: 1 square unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or other shortening
EGG: 1 egg = 1 heaping tablespoon soy flour plus 1 tablespoon water
FLOUR, ALL PURPOSE: 1 cup all-purpose flour = 1 cup whole wheat flour
FLOUR, SELF RISING: 1 cup self-rising flour = 1-1/2 teaspoons baking powder, 1/2 salt and enough all-purpose flour to make 1 cup
