Emergency Substitutions Although the best results are achieved using the ingredients called for in recipes, emergency substitutions can sometimes be made. Recipe results may vary slightly. Some substitutions may cause a change in texture or flavor; therefore, use these substitutions only when necessary. Baking Ingredient Substitute 1 tsp. baking powder-> 1/2 tsp. baking soda plus 1/2 tsp. cream of tartar 1 pkg. active dry yeast ->1 Tbsp. dry or 1 cake compressed yeast, crumbled 1 cup honey -> 1 1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses 1 cup corn syrup -> 1 cup sugar plus 1/4 cup water 1 cup cake flour -> 1 cup sifted all-purpose flour minus 2 Tbsp. All-purpose flour -> An equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser 1 whole egg -> For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used Dairy Products Ingredient Substitute 1 cup whole milk -> 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 tsp. butter or oil 1 cup buttermilk or sour milk -> 1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes 1 cup dairy sour cream -> 1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice 1 cup half-and-half -> 7/8 cup milk plus 3 Tbsp. margarine or butter, or 1 cup evaporated milk 1 cup plain yogurt ->1 cup sour milk or 1 cup buttermilk Chocolate Ingredient Substitute 1 ounce (1 square) unsweetened chocolate -> 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine 1 ounce (1 square) semisweet chocolate -> 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces 1/2 cup semisweet chocolate pieces for melting-> 3 ounces (3 squares) semisweet chocolate
Posted on: Fri, 27 Sep 2013 06:17:20 +0000
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