Happy Weekend every’all!
Today, I decided to share with you some few ingredient substitutes that I use when baking. It’s inevitable that sometimes, you deeply wanted to bake a certain recipe but upon checking your cupboard, a few were missing. Or plainly as one of my frequent reason, too lazy to go out. Here are the lists of my most used substitues. I hope this would be of handy to you baking enthusiasts and the likes especially now that Autumn is here and some are too sluggish to get off from bed.
- Eggs – for 1 whole eggs use 3 Tbsp. Mayonaise
– half banana mashed with 1/2 teaspoon baking powder
– for health buff, use 1 Tbsp. powdered flax seed soaked in 3 Tbsp. water
- Butter ( salted ) – for 1 cup of Butter, use 1 cup of margarine
– 1 cup shortening plus 1/2 teaspoon salt
– 7/8 cup vegetable oil plus 1/2 teaspoon salt
- Butter ( unsalted ) – for 1 cup of Butter use 1 cup shortening
– 7/8 cup vegetable oil
- Brown sugar – for 1 cup of packed use 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4
- Baking powder – for 1 teaspoon use 1/4 baking soda plus 1/2 teaspoon cream of tartar
- Buttermilk – for 1 cup of Buttermilk use 1 cup yogurt
– 1 cup Yakult
- Cocoa – for 1/4 cup use 1 ( 1 ounce ) square unsweetened chocolate
- Chocolate ( unsweetened ) – for 1 oz use 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil.
- Chocolate ( semisweet ) – for 1 oz use 1 ( 1 ounce ) square unsweetened chocolate plus 4 teaspoons of sugar
- Corn syrup – for 1 cup use 1 1/4 cup white sugar plus 1/3 cup water
– 1 cup honey
- Cream ( half and half) – for 1 cup use 7/8 cup milk plus 1 tablespoon butter
- Cream ( heavy) – for 1 cup use 1 cup evaporated milk
– 3/4 cup milk plus 1/3 cup butter
- Cream ( whipped ) – for 1 cup use 1 cup frozen whipped topping, thawed
- Cream of Tartar – for 1 teaspoon use 2 teaspoons lemon juice or vinegar
- Flour-Self-Rising – for 1 cup use 7/8 cup all purpose flour plus 1 1/2 teaspoon baking powder and 1/2 teaspoon salt
- Milk-whole – for 1 cup use 1 cup soy milk
– 1 cup water plus 1/4 cup dry milk powder
– 2/3 cup evaporated milk plus 1/3 cup water
- Molasses – for 1 cup mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
- White sugar – for 1 cup use 1 1/4 confectioner sugar
– 3/4 cup honey or 3/4 cup corn syrup
I hope you’ll get to reach this list whenever you are short of an important ingredient when you are baking. I hope to compile another one for the basics of cooking ingredients specially now that Thanksgiving is fast approaching.
See you next time!
2 thoughts on “Foodie Weekend: Common Ingredient Substitutes”
Very useful post! I don’t cook but I always hear of people saying they substituted ingredients – I’m always like, how do you KNOW what to use?
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I guess when you come around with foods everyday you could tell right away. Like it’s a second nature. 🙂