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Substitutions

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April 21, 2013

While I always advocate using the exact ingredients that are called for in a recipe, you may find these substitutions helpful if you are in a pinch…

[button color=green url=]  Butter [/button]
½ cup unsalted butter = ½ cup salted butter + reduce salt in recipe by ¼ teaspoon

[button color=red url=]  Buttermilk [/button]
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes
1 cup buttermilk = 1 cup plain yogurt

[button color=yellow url=] Cake Flour [/button]
1 cup cake flour =  ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch

[button color=blue url=]Chocolate & Cocoa Powder [/button]
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon unsalted butter, vegetable oil or shortening
3 tablespoons cocoa powder (natural unsweetened) = 1 ounce unsweetened chocolate + reduce fat in recipe by 1 tablespoon
3 tablespoons cocoa powder (Dutch process) = 3 tablespoons natural unsweetened cocoa powder + 1/8 teaspoon baking soda

[button color=orange url=] Half-and-Half [/button]
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream

[button color=red url=]Pumpkin Pie Spice [/button]
1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground nutmeg

[button color=pink url=] Sour Cream[/button]
1 cup sour cream = 1 cup plain yogurt

[button color=brown url=]  Vanilla Beans[/button]
1 vanilla bean = 2½ teaspoons vanilla extract

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