Chef's Tips



My lovely sister gave me a fancy TasteofHome day planner that had these great Cheat Sheets! 

Ingredient Alternatives
When you need...Use this...
Baking Powder1 teaspoon 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
Buttermilk1 cup1 tablespoon lemon juice or white vinegar + enough milk to measure 1 cup. Stir and let stand 5 minutes before using.
Cake Flour1 cup1 cup minus 2 tablespoons (7/8 cup) all-purpose flour
Chocolate, semisweet1 square, 1 ounce1 square (1 ounce) unsweetened chocolate + 1 tablespoon sugar OR 3 tablespoons semisweet chocolate chips
Chocolate, unsweetened1 square, 1 ounce3 tablespoons baking cocoa + 1 tablespoon shortening or canola oil
Cornstarch, for thickening1 tablespoon2 tablespoons all-purpose flour
Corn Syrup, dark1 cup¾ cup light corn syrup + ¼ cup molasses
Corn Syrup, light 1 cup1 cup sugar + ¼ cup water
Cracker Crumbs1 cup1 cup dry bread crumbs
Cream, half-and-half1 cup1 tablespoon melted butter + enough whole milk to measure 1 cup
Garlic, fresh1 clove, minced1/8 teaspoon garlic powder
Garlic Salt1 teaspoon1/8 teaspoon garlic powder + 7/8 teaspoon salt
Honey1 cup1 – ¼ cups sugar + ¼ cup water
Lemon Juice1 teaspoon1 teaspoon cider vinegar
Lemon Peel1 teaspoon½ teaspoon lemon extract
Milk, whole1 cup½ cup evaporated milk + ½ cup water. OR 1 cup water + 1/3 cup nonfat dry milk powder
Molasses1 cup1 cup honey
Mustard, prepared1 tablespoon½ teaspoon ground mustard + 2 teaspoons vinegar
Onion1 small, chopped (1/3 cup)1 teaspoon onion powder OR 1 tablespoon dried minced onion
Sour Cream1 cup1 cup plain yogurt
Sugar1 cup1 cup packed brown sugar OR 2 cups sifted confectioners’ sugar
Tapioca2 tablespoons1 tablespoon all-purpose flour
Tomato Juice1 cup½ cup tomato sauce + ½ cup water
Tomato Sauce2 cups¾ cup tomato paste + 1 cup water


Practical Pan Substitutions

If the recipe calls for…You can substitute….
One 8 inch x 4 inch loaf pan            Two 5 – ¾ inch x 3 inch loaf pans
One 9 inch round baking panOne 8 inch square baking pan
Two 9 inch road baking pansOne 13 inch x 9 inch baking pan OR two 8 inch square baking dishes
One 10 inch fluted tube panOne 10 inch tube pan OR two 9 inch x 5 inch loaf pans

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