Flour, Self-Risingġ 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. Flour, Cakeġ cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour. Flour (as thickener)ġ/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour. 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. It is not recommended that you substitute flavor extracts for flavor oils. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water. Meringue powder can be substituted for egg whites in a meringue application. There is no recommended substitution for cream of tartar. Cream (40% fat) (Whipping Cream)ġ/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking). Cream (20% fat) (Coffee Cream)ģ tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking). (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid. Corn Syrup, Lightġ cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. CornstarchĢ tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch. Cooking SpraysĬan usually be successfully substituted for shortening to prepare baking sheets and baking pans. Coffeeġ/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee. Chocolate, Unsweetenedġ 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 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. Chocolate, Sweet Baking (German)ġ/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking 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, Semi-Sweetģ tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. Chocolate Chips, Semi-SweetĦ ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. Buttermilkġ tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk. Do NOT use lowfat spreads or light butter for baking. Margarine can also be substituted for butter. Unsalted butter can be substituted for regular butter in any recipe. There is no recommended substitute for baking soda. Baking Powderġ/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder. This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice. Just be sure to get the same level of orange flavor. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Ingredient Substitution Chart Alcohol/Liqueur
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