Substitutions and Equivalents in the kItchen

This page has some emergency Substitutions and Equivalents that may be helpful when you are cooking the day away in your kitchen.  They will work in many recipes but NOT all...some youwill never know the difference, some will change the flavor or consistency of the final product.  Again this will be ever evolving...please post your own substitution tricks~
  • Make buttermilk by replacing 1 tbl milk with 1tbl lemon juice per cup of milk needed
  • 1/4 cup chopped fresh onion equals 1 tbl dried minced onion
  • 1 tea Allspice = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
  • 1 cup light brown sugar = 1 cup granulated sugar plus 1/4 cup molasses
  • 1 cup corn syrup = 1 cup honey or 1 cup maple syrup
  • 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
  • 1 cup sour cream = 1 1/3 tablespoons vinegar plus 1 cup evaporated milk
  • 1 cup sour milk = 1 cup milk plus 1 1/3 tablespoons vinegar
  • 1 cup heavy cream = 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
  • 1 cup Creme Fraiche = Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
  • 1 egg = 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
  • in baking 1 cup vegetable oil = 1 cup applesauce OR 1 cup fruit puree
  • 1 cup of wine = 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
  • 1 tea cream of tarter = 2 teaspoons lemon juice or vinegar

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