EMERGENCY INGREDIENT SUBSTITUTIONS

Question 1

EMERGENCY INGREDIENT SUBSTITUTIONS

Answer 1

Everybody does it (even though they shouldn’t).

Question 2

To replace 1 cup: Whole milk

Answer 2

5/8 cup skim milk + 3/8 cup half-and-half

2/3 cup 1% milk + cup half-and-half

3/4 cup 2% milk + 1/4 cup half-and-half

7/8 cup skim milk + 1/8 cup heavy cream

Question 3

To replace 1 cup: Half-and-Half

Answer 3

3/4 cup whole milk + 1/4 cup heavy cream

2/3 cup skim or low-fat milk + 1/3 cup heavy cream

Question 4

To replace 1 cup: Heavy cream

Answer 4

1 cup evaporated milk

* NOT suitable for whipping or baking, but fine for soups and sauces.

Question 5

To replace: eggs

Answer 5

1 large = 1 jumbo = 1 extra-large = 1 medium

2 large = 1 1/2 jumbo = 2 extra large = 2 medium

3 large = 2 1/2 jumbo = 2 1/2 extra large = 3 1/2 medium

4 large = 3 jumbo = 3 1/2 extra large = 4 1/2 medium

Question 6

To replace 1 cup: Buttermilk

Answer 6

1 cup milk + 1 tablespoon lemon juice or distilled white vinegar

• NOT suitable for raw applications, such as buttermilk dressing.

Question 7

To replace 1 cup: Sour cream

Answer 7

1 cup plain whole-milk yogurt

• Nonfat and low-fat yogurts are too lean to replace sour cream.

Question 8

To replace 1 cup: Plain yogurt

Answer 8

1 cup sour cream

Question 9

To replace 1 cup: Cake flour

Answer 9

7/8 cup AP flour + 2 tablespoons cornstarch

Question 10

To replace 1 cup: Bread flour

Answer 10

1 cup AP flour

• Bread and pizza crusts may bake up with slightly less chew.

Question 11

To replace 1 teaspoon: Baking powder

Answer 11

1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar (use right away).

Question 12

To replace 1 cup: Light brown sugar

Answer 12

1 cup granulated sugar + 1 tablespoon molasses

• Pulse the molasses in a food processor along with the sugar or simply add it along with the other we ingredients.

Question 13

To replace 1 cup: Dark brown sugar

Answer 13

1 cup granulated sugar + 2 tablespoons molasses

• Pulse molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.

Question 14

To replace 1 cup: Confectioners’ sugar

Answer 14

1 cup granulated sugar + 1 teaspoon cornstarch, ground in a blender (not a food processor)

• Works well for dusting over cakes, less so in frosting and glazes.

Question 15

To replace 1 tablespoon: Table salt

Answer 15

1 1/2 tablespoons Morton Kosher Salt or fleur de sel

OR 2 tablespoons Diamond Crystal Kosher Salt or Maldon Sea Salt

• Not recommended for use in baking recipes.

Question 16

To replace 1 tablespoon: fresh herbs

Answer 16

1 teaspoon dried herbs

Question 17

To replace 1/2 cup: Wine

Answer 17

1/2 cup broth + 1 teaspoon wine vinegar (added just before serving)

OR 1/2 cup broth + 1 teaspoon lemon juice (added just before serving)

• Vermouth makes an acceptable substitute for white wine.

Question 18

To replace 1 ounce: Unsweetened chocolate

Answer 18

3 tablespoons cocoa powder + 1 tablespoon vegetable oil

1 1/2 ounces bittersweet or semisweet chocolate (remove 1 tablespoon sugar from the recipe)

Question 19

To replace 1 ounce: Bittersweet or Semisweet Chocolate

Answer 19

2/3 ounce unsweetened chocolate + 2 teaspoons sugar.

• Works well with fudge brownies. Do not use in a custard or cake.