Making Recipe Substitutions

Measuring Substitutions

Whether you are a novice cook or a seasoned one, at one time or another you will run out of something in the kitchen when time does not permit you to run to the store to buy more. Don't throw the dinner away. Use substitutes. There are many substitutes in the kitchen. Many recipes will call for the ingredients I have listed. Allow me to introduce you to a few standard ones.

Instructions

Difficulty: Easy Step 111 Butter, Baking Powder or Buttermilk When you need 1 tsp baking powder use 1/4 tsp baking soda and 5/8 tsp cream of tartar. For 1 cup butter use 1 cup margarine or 7/8 cup lard. For 1 cup buttermilk use 1 cup yogurt or 1 cup milk minus 1 Tbsp and 1 Tbsp lemon juice or distilled white vinegar. Step 22 Chocolate When you need 1 oz unsweetened chocolate use 3 Tbsp cocoa and 1 Tbsp butter or margarine. For 1 oz semi sweetened chocolate use 3 Tbsp cocoa and 1 Tbsp butter or margarine and 3 Tbsp sugar. Step 33 Milk, Cornstarch or Cream  When you need 1 Tbsp cornstarch use 1 Tbsp arrowroot or 2 Tbsp flour. For 1 cup heavy cream (for cooking not whipping) use 1/3 cup butter and 3/4 cup milk. When you need 1 cup whole milk use 1 cup skim milk and 1 1/2 tsp butter. Step 44 Peppers, Sour Cream or Sugar  When you need dried peppers use 2 or 3 drops of tabasco or other hot sauce. For 1 cup sour cream use 7/8 cup yogurt and 3 Tbsp butter. Out of sugar and need 1 cup? Use 3/4 cup maple syrup and decrease another liquid slightly.

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Tips & Warnings

• Be careful and exact with your measurements.
• WARNING! All graphics in this article are protected by law. Do not copy or reproduce.