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Remember that with cooking, substituting ingredients is not just about
replacing a certain flavor. It's also important to achieve the same texture and
consistency that was intended for the original ingredient. Whenever possible,
use the ingredient called for in your recipe.
This list is only for emergencies!
replacing a certain flavor. It's also important to achieve the same texture and
consistency that was intended for the original ingredient. Whenever possible,
use the ingredient called for in your recipe.
This list is only for emergencies!
Common Substitutions Allspice, 1 teaspoon dried ½ teaspoon ground cinnamon plus ½ teaspoon ground cloves Amaretto, 2 Tablespoons ¼ to ½ teaspoons almond extract Apple Pie Spice, 1 teaspoon ½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + 1/8 teaspoon ground cardamom Baking Powder (1 teaspoon) • ¼ teaspoon baking soda + ½ teaspoon cream of tartar. Use immediately. • ¼ teaspoon baking soda + ½ cup yogurt, buttermilk or sour cream. Bitter Chocolate (Substituting Cocoa) Subtract the weight of the cocoa from the original weight of the chocolate. Divide this difference by 2 and add this amount of shortening. Brown Sugar (Light) 1 Cup 1 cup granulated sugar (white) + 2 T molasses Brown Sugar (Dark) 1 Cup 1 Cup granulated sugar (white) + 2 T molasses Buttermilk (1 Cup) NOTE: Give substitutions 15 minutes reaction time. Do not use these substitutions for salad or other dressings, or ceviche. • 1 cup milk + 1T lemon juice or white vinegar (Let stand 5 minutes before using.) • 1 cup milk + 1 teaspoon cream of tartar Cake Flour (1 Cup) 7/8 cup all purpose flour + 2 T cornstarch Cheese • Asiago: Equal parts of Parmesan • Ricotta: Equal parts of Cottage cheese Chocolate, Semisweet (1 ounce) 1 ounce unsweetened chocolate + 1 T sugar Chocolate, Unsweetened (1 ounce) 3 T unsweetened cocoa + 1 T butter Chocolate Chips, Semi-sweet (1/2 cup) ½ cup semisweet chocolate Cocoa (Substituting Bitter Chocolate) Multiply the weight of the cocoa by 8/5. This is how much chocolate you need to use. Then you also need to reduce the amount of the shortening in the recipe to compensate for the fat in the chocolate. Subtract the weight of the cocoa from the weight of the chocolate. Divide by 2 and reduce the weight of the shortening in your recipe by this amount. Cornstarch (1 Tablespoon) 2 T all-purpose flour Cream, Light (1 Cup) 2 T butter + 1 cup minus 2 T milk Cream, Heavy (1 Cup) 1 cup Evaporated milk NOTE: This is not appropriate for whipped cream and many baked goods Eggs 2 Large = 3 small 1 Cup = 5 whole = 8 egg whites = 12 egg yolks Fish Sauce (1/4 cup) ¼ cup Worcestershire sauce or light soy sauce with salt Flour (1 Tablespoon) FOR THICKENING PURPOSES ONLY 1-1/2 teaspoons cornstarch Flour, Self rising (1 Cup) 1 cup AP flour + 1-1/2 tsp. baking powder + ½ tsp. salt Garlic, 1 clove 1/8 teaspoon garlic powder or minced dried garlic Gelatin (1 sheet) ¼ ounce unflavored powdered gelatin granules Ginger, Fresh (1 Tablespoon) 1/8 teaspoon ground ginger Half and Half (1 Cup) • ¾ cup whole milk + ¼ cup heavy cream OR • 2/3 cup skim or low fat milk + 1/3 cup heavy cream • 7/8 cup milk + 3 T butter Herbs (fresh): For every Tablespoon fresh herbs, use 1 teaspoon dried herbs Honey (1 Cup) 3/4 cups sugar + ¼ cup liquid Lemon, 1 medium, juiced 2-3 T bottled lemon juice Lemon Grass Equal amounts of grated lemon zest sprinkled with a little bit of fresh lemon juice Lemon Peel (1 teaspoon) ½ tsp. lemon extract Milk, Whole (1 Cup) • 5/8 cup skim milk + 3/8 cup half and half • 2/3 cup 1% milk + 1/3 cup half and half • ¾ cup 2 % milk + ¼ cup half and half • 7/8 cup skim milk + 1/8 cup heavy cream • ½ cup evaporated milk + ½ cup water Milk, Substituting Dry Milk for Liquid Milk
Mustard, dry (1 teaspoon) 1 Tablespoon prepared mustard Onion, 1 small 1 teaspoon onion powder or 1 T minced dried onion, re-hydrated Orange, 1 large, juiced • ½ to ¾ cup concentrated orange juice Pumpkin Pie Spice, 1 teaspoon ½ tsp. ground cinnamon + ¼ tsp. ground ginger + 1/8 tsp. ground allspice + 1/8 tsp. ground nutmeg Sherry, 2 Tablespoons 2 teaspoons vanilla extract Sour Cream (1 Cup) 1 cup regular yogurt Sugar, Palm Equal parts maple sugar or brown sugar moistened with maple syrup Sugar (Superfine) 1 Cup 1 cup granulated sugar. Grind in rob coupe for 30 seconds Sugar, Powdered (1 Cup) 1 cup granulated sugar + 1 cup cornstarch. Grind in robo coupe. Tahini (1 Cup) • 1 cup sesame seeds ground in a blender + 1 teaspoon sesame oil OR • 3/4 cup peanut butter + ¼ cup sesame oil (Use half the amount the recipe calls for.) Tapioca (1 Tablespoon) 1-1/2 Tablespoons All Purpose Flour Tomato Sauce (1 Cup) 1/3 cup tomato paste plus ½ cup water Tomato Juice (1 Cup) ½ cup tomato sauce plus ½ cup water Wine (1 Cup) 1 cup broth + 1 teaspoon wine vinegar or lemon juice Wine, Marsala, ½ Cup ½ cup dry white wine plus 2 teaspoons brandy Wine, Red (1/2 Cup) 2 Tablespoons balsamic or Red Wine Vinegar Wine, White (1/2 Cup) Equal parts white grape juice or Apple juice Yeast Yeast (Dry) for Fresh Yeast: Multiply fresh yeast amount by .5 Yeast (Dry, Quick Acting) for Fresh Yeast: Multiply fresh yeast amount by .35 Yogurt 1 Cup Sour Cream |
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