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| Recipe Substitutions |
Some helpful and healthy substitutions when you lack an ingredient for your favorite recipe. Butter: 1 cup less 3 tbs. shortening = 1 cup butter. Unsweetened Chocolate: 3 tbs. cocoa plus 1-1/2 tsp. oil = 1 oz. unsweetened chocolate. Whole Egg: 2 egg yolks = 1 whole egg (in baking). Cornstarch: 2 tbs. flour = 1 tbs. cornstarch. All Purpose Flour: 7/8 cup (1 cup less 2 tbs.) unsifted all-purpose flour = 1 cup sifted all-purpose flour. Sifted Cake Flour: 7/8 cup (1 cup less 2 tbs.) sifted all-purpose flour = 1 cup sifted cake flour. Sour Milk or Butter Milk: 1 tbs. lemon juice or vinegar plus enough milk to make 1 cup = 1 cup sour milk or buttermilk. Fresh Milk: 1/2 cup evaporated milk plus 1/2 cup water = 1 cup fresh milk. Granulated Sugar: 1 cup brown sugar, packed = 1 cup granulated sugar. or 1/2 cup maple syrup plus 1/4 cup corn syrup, and reduce liquid by 1/4 cup = 1 cup granulated sugar. or 1 cup honey plus 1/4 to 1/2 tsp. baking soda, and reduce liquid by 1/4 cup = 1 cup granulated sugar. Honey: 3/4 cup sugar plus 1/4 cup liquid = 1 cup honey Bouillon: 1 tsp. instant soup mix plus 1 cup boiling water = 1 cup bouillon. Recipe substitutions that are good for your health We all love those dishes that that contain butter and cream and other rich ingredients. But if you have any diet restrictions on fat and cholesterol, or just want to start a healthier style of eating, there are some great recipe substitutions you can use that will taste just as good, if not better, while keeping calories, fat, and cholesterol content in mind. For recipes that call for the following ingredients, you can substitute them for the much healthier version: For each cup of whole milk, substitute; 1 cup of skim milk plus 1 tablespoon of unsaturated oil. For each tablespoon of butter, substitute; 1 tablespoon margarine or 3/4 tablespoon unsaturated oil. For each cup of sour cream, substitute; lowfat cottage cheese plus lowfat yogurt for flavor, ricotta cheese made with partially skimmed milk, one can evaporated skim milk whipped with 1 teaspoon lemon juice, lowfat buttermilk or lowfat yogurt. For each egg, substitute; one egg white plus 2 teaspoons unsaturated oil. 
Recommended ReadingThe New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You by Sharon Tyler Herbst Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes. (courtesy: Amazon) Read My Review! |
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Let's Get Cooking!
