With a name like Smuckers
Member # 10289
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 posted
I find when cooking there is always something I don't have or not enough of something OR something not available where I am, etc.
I thought it might be nice to make a list of cooking substitutions based on your experiences, here are a few of mine, feel free to add:
For: 1 clove garlic
Use: 1/8 tsp garlic powder
For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water
For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water
For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water
For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter
For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter
For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk
For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water
For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses
For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed
For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening or 7/8 cup vegetable oil
For: 1 square unsweetened chocolate
Use: 3 Tbsp cocoa plus 1 Tbsp oil
For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar
For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs
For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)
For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk
For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour
For: 1 Tbsp flour for thickening
Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca
For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour
SUBSTITUTIONS FOR SPICES:
For 1 teaspoon allspice or cardamom, use ½ teaspoon cinnamon and ½ teaspoon ground cloves.
For 1 teaspoon apple pie spice, use ½ teaspoon cinnamon plus ¼ teaspoon nutmeg and teaspoon cardamom.
For 1 teaspoon dried basil, use ½ teaspoon oregano and ½ teaspoon thyme.
For 1 whole bay leaf, use ¼ teaspoon crushed bay leaf.
For 1 teaspoon chives, use 1 teaspoon green onion tops, finely chopped.
For 1 clove garlic, use 1 teaspoon prepared minced garlic, ¼ teaspoon minced dried garlic or teaspoon garlic powder.
For 1 tablespoon fresh herbs, use 1 teaspoon dried herbs.
For 1 tablespoon fresh horseradish, use 2 tablespoons bottled.
For 1 teaspoon cayenne pepper, use ½ teaspoon paprika plus ½ teaspoon chili powder.
For 1 teaspoon dry mustard, use 1 tablespoon bottled mustard.
For 1 small fresh onion, use 1 tablespoon rehydrated instant minced onion.
For 1 teaspoon pumpkin pie spice, use ½ teaspoon cinnamon, teaspoon cloves, ¼ teaspoon ginger, teaspoon allspice and teaspoon nutmeg.
For 1 teaspoon Worcestershire sauce, use 1 teaspoon bottled steak sauce.
MEASURE EQUIVALENTS:
1 cup: 8 fluid ounces, 16 tablespoons, 48 teaspoons, 237 ml
¾ cup: 6 ounces, 12 tablespoons, 36 teaspoons, 177 ml
2/3 cup: 5 ounces, 11 tablespoons, 32 teaspoons, 158 ml
½ cup: 4 ounces, 8 tablespoons, 24 teaspoons, 118 ml
1/3 cup: 3 ounces, 5 tablespoons, 16 teaspoons, 79 ml
¼ cup: 2 ounces, 4 tablespoons, 12 teaspoons, 59 ml
cup: 1 ounce, 2 tablespoons, 6 teaspoons, 30 ml
1/16 cup: ½ ounce, 1 tablespoon, 3 teaspoons, 15 ml
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