This week I thought I'd share a list of substitutions you can use in the kitchen. If you don't happen to have a specific ingredient, before you run to the store, look for a substitution. There's no need to buy a whole bag of self-rising flour for one recipe. You can make your own!
My old standby cookbook, Better Homes and Gardens, has a list of substitutions on the back cover. Your favorite cookbook may have a list as well.
Here are substitutions I use in my kitchen (without complaint). Most can be used without altering the taste or outcome of your recipe.
Bacon, crumbled (1 slice) - 1 T cooked bacon pieces
Baking Powder (1 tsp) - 1/2 tsp cream of tartar + 1/4 tsp baking soda
Breadcrumbs, dry (1/4 cup) - 3/4 cup soft breadcrumbs or 1/4 cup cracker crumbs or 1/4 cup cornflakes or 2/3 cup rolled oats
Brown Sugar (1 cup, packed) - 1 cup white granulated sugar + 1/4 molasses
Buttermilk (1 cup) - 1 T vinegar or lemon juice and enough milk to make 1 cup (let it sit for a few minutes before using)
Cake Flour - 1 cup minus 2 T all-purpose flour
Chocolate, unsweetened (1 square/ounce) - 3 T unsweetened cocoa + 1 T shortening, butter or oil
Cornstarch for thickening (1 T) - 2 T all-purpose flour
Fresh Herbs (1 T) - 1 tsp dried herbs
Onion, raw (1 cup) - 1/4 cup dried minced onion or 1 T onion powder (dried onion will need time to rehydrate)
Self-Rising Flour (1 cup) - 1 cup all-purpose flour + 1 tsp baking powder + 1/2 tsp salt + 1/4 tsp baking soda
Sour Cream (1 cup) - 1 cup yogurt
Yeast, dry (1 envelope) = 2 1/4 tsps yeast
Butter, Shortening and Margarine can be substituted for each other in equal amounts. The flavors are different, but they perform the same.
Cheesecloth for straining / draining - You can use a linen towel or old t-shirt (I like to use old t-shirts when I don't want my favorite linen towels stained - think Black Raspberry jelly.)
What substitutions do you use in your kitchen?
I did a similar post some time back - but mine was about things to use when you're out of the "Basics" (eggs, milk, etc.) Here is a link:
ReplyDeletehttp://tillieisms.blogspot.com/2011/01/cheating-your-way-through-kitchen.html
When I saw your topic, I couldn't help but follow you over from the Frugal Days blog hop
I love my Better Homes and Gardens cookbook! I have used the brown sugar substitution before and the buttermilk one. I never have unsweetened chocolate so I always use that one! ;-) I replace dry breadcrumbs with cracker crumbs quite often too.
ReplyDeleteTightwad Tuesday is fun and informative, thanks!
I have that cookbook! I never paid attention to the substitutions before - how handy!
ReplyDeleteYou asked about choosing a location for the asparagus - I just tried to pick places I know it will be okay for many years - as it is supposed to come back year after year.