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Kitchen Hints and Helps

Updated on June 1, 2016
Source

Solutions

How many times have you been cooking only to discover that you were short an egg or your recipe called for cake flour and all you had was all purpose flour? Well, there is no need to fret because here are some more simple solutions that my grandmother taught me that are sure to fix the problem, and they do not begin and end with: a pinch of this and a handful of that. If you need other solutions that are not listed here, check out other cooking substitutions to see if they are listed there. Solutions are great to have when you are in the middle of cooking because you probably already have the items in the cupboard and did not even know they could be used or combined with other items to create perfect substitutions.

Cooking Substitutions

(click column header to sort results)
INGREDIENT  
WHAT IS NEEDED  
WHAT TO USE INSTEAD  
APPLE CIDER
1CUP
1 CUP APPLE JUICE
BAKING POWDER
ANY AMOUNT
USE 1/3 THE AMOUNT NEEDED OF BAKING SODA
BUTTERMILK
1 CUP
1 TABLESPOON VINEGAR AND ENOUGH MILK TO EQUAL 1 CUP
CAKE FLOUR
1 CUP
7/8 CUP ALL PURPOSE FLOUR
CREAM OF TARTAR
1/2 TEASPOON
1/2 TEASPOON VINEGAR
CHOCOLATE CHIPS (SEMI-SWEET)
1 OUNCE
1 OUNCE(1 SQUARE) SWEET OR SEMI SWEET BAKING CHOCOLATE
CORN SYRUP (LIGHT)
1/2 CUP
1/2 CUP GRANULATED SUGAR AND 2 TABLSPOONS LIQUID
GARLIC
1 CLOVE
1/2 TEASPOON OF MINCED IN A JAR
HERBS (FRESH)
ANY AMOUNT
1/2 AMOUNT CALLED FOR IN A DRIED FORMAT
MILK
1 CUP
1/2 CUP EVAPORATED AND 1/2 CUP WATER
ORANGE PEEL
1 TEASPOON (GRATED)
1/2 TEASPOON DRIED
SOUR CREAM
1 CUP
1 CUP PLAIN YOGURT
VINEGAR
1 TEASPOON
2 TEASPOONS LEMON JUICE

Happy Cooking

There are so many more to share; however, I never found them to work, so I will spare you the agony of having your bread not rise, your cream not whip, and your husband, wife, friend, or partner eloquently state that your homemade cookies could be used as skipping rocks on the pond. Sorry Grandma!


© 2013 bellartdesigns

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