our friend deborah has done it again with some great ingredient substitutions if you don't have exactly the one the recipe calls out.......remember DON'T PANIC....... Emergency Kitchen Substitutions BY DEBORAH TAYLOR-HOUGH Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you're staring at an empty container of a needed ingredient? Ugh. You don't want to run out to the store right now. So what do you do? Well, that's when emergency kitchen substitutions come in handy. I've printed out the following list and keep a copy taped to the inside of my pantry door at all times. Although these substitutions will work in a pinch, I don't recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won't be exactly the same as when you use the original ingredients called for in the recipe. Also, be sure you don't make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more "off" your product will be when you're finished. EMERGENCY SUBSTITUTIONS: ~~~~~~~~~~~~~~~~~~~~~~~~~ For: 1 Tbsp fresh herb Use: 1/3 to 1/2 tsp dried herb (of the same kind) For: 1 clove garlic Use: 1/8 tsp garlic powder For: 1 egg in baking Use: 1 tsp cornstarch plus 1/4 cup water For: 1 whole egg Use: 2 egg yolks plus 1 Tbsp water For: 1 cup whole fresh milk Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water For: 1 cup buttermilk Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup -- let sit for five minutes before using) For: 1 cup sour cream (in baking) Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter For: 1 cup sour cream (in salad dressings, casseroles) Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter For: 1 cup cream Use: 1/3 cup butter plus 3/4 cup milk For: 1 cup corn syrup Use: 2/3 cup granulated sugar plus 1/3 cup water For: 1 cup brown sugar Use: 1 cup granulated sugar plus 2 Tbsp molasses For: 1 3/4 cup confectioners sugar Use: 1 cup granulated sugar, packed For: 1 cup margarine or butter (in baking or cooking) Use: 1 cup hard shortening or 7/8 cup vegetable oil For: 1 square unsweetened chocolate Use: 3 Tbsp cocoa plus 1 Tbsp oil For: 1 ounce semi-sweet chocolate Use: 1 ounce unsweetened chocolate plus 4 tsp sugar For: 3/4 cup cracker crumbs Use: 1 cup bread crumbs For: 1 cup cake flour, sifted Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp) For: 1 tsp baking powder Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk For: 1 Tbsp cornstarch for thickening Use: 2 Tbsp flour For: 1 Tbsp flour for thickening Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca For: 2 Tbsp tapioca for thickening Use: 3 Tbsp flour _______________________________________ Author: Deborah Taylor-Hough (wife and mother of three) is the author of the bestselling book, 'Frozen Assets: How to cook for a day and eat for a month,' and the new book, 'Frugal Living For Dummies(r)' (Wiley, 2003). You can subscribe to her newest free newsletter by sending an email to: [email protected] Visit Debi at: http://hometown.aol.com/dsimple/
