1. Buttermilk
To substitute 1 cup of buttermilk, you can combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Combine it, give it a mix, let it sit for 10 minutes (to curdle) and then it is ready to use as a buttermilk substitute. You can also use 1 cup of plain yogurt.
2. Vegetable Oil
To substitute 1 cup of vegetable oil, you can use 1 cup any other oil that has a neutral taste like avocado oil, olive oil, coconut oil etc. The ration will still remain 1:1 in any recipe (as a substitute). For a substitute in baking, use 1/2 cup of vegetable oil with 1/2 cup of apple sauce.
3. Honey
To substitute 1 cup of honey in any recipe, you can simply use 1 cup of any of these ingredients – agave syrup, maple syrup, any non-bitter molasses or even corn syrup will do. The ration will be 1:1, with no changes in proportions. You can also use 1 1/4 cup white sugar plus 1/2 cup water.
4. Self Rising Flour
For every 1 cup of self-rising flour in any recipe, you can substitute it by combining 1 cup minus 2 teaspoons of all purpose flour along with ½ teaspoon of salt and 1½ teaspoons of baking powder.
5. Sour Cream
To substitute 1 cup of sour cream in any recipe, you can simply use 1 cup of plain yogurt as its substitute in the same quantity. OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter.
6. Heavy Cream
To substitute a cup of heavy cream, you can use a cup of evaporated milk or even coconut milk (same proportions). If you do not wish to use either of these substitutes, then you can whisk together ¾ cup of whole milk along with ¼ cup of melted butter and use it as a substitute for heavy cream in your recipe.
7. Chocolate
To substitute an ounce of unsweetened chocolate (30 grams), you can combine 3 tablespoons of cocoa powder along with 1 tablespoon of butter/margarine/oil and its ready to use.
8. Cake Flour
To substitute 1 cup cake flour in any recipe, you can mix together ¾ cup + 2 tablespoons of all purpose flour along with 2 tablespoons of cornstarch together. Sift it and its ready to use.
9. Ketchup
If you’re baking a savory dish and need to substitute ketchup, you can substitute a cup of ketchup by combining a cup of tomato sauce along with ½ cup of sugar and 2 tablespoons of vinegar, in any recipe.
10. Mayonnaise
Mayonnaise if often used in salads and to substitute 1 cup of mayonnaise, you can simply substitute it with 1 cup of any of these ingredients – sour cream, yogurt, pureed cottage cheese.
11. Thickener –
Cornstarch
If you’re substituting cornstarch in any recipe, just remember that 1 tablespoon of cornstarch equals 2 tablespoons of regular flour and that’s your substitute in any recipe.
For arrowroot powder as a thickener, you can use 1 tablespoon flour OR 1 teaspoon cornstarch.
Gelatin – 1 tbsp with agar agar – 2 tsp
12. Corn Syrup
To substitute a cup of corn syrup (because this ingredient is not a very common baking staple), you can simply use a cup of any one of these ingredients as a substitute in any of your recipes – tapioca syrup, maple syrup, sugar syrup, cane syrup, honey or agave syrup. The ratio of substitution will remain as 1:1 itself with no changes in proportions at all. you can also use 1 1/4 cup white sugar plus 1/3 cup water.
13. All spice –
To substitute 1 teaspoon all spice in your recipe , use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
14. Half and half substitute –
For easy recipe mix 1/2 cup heavy cream and 1/2 cup milk ( any percentage). Stir and use in recipe as directed.
Half and half recipe without heavy cream – Melt 2 tablespoons of butter on low heat and add in 1 scant cup milk (any percentage). Use one cup of your substitute in place of one cup of heavy cream.
15. Baking soda –
Don’t have baking soda?? Try substituting 1 tsp baking soda with 4 tsp baking powder.
17. Milk –
To substitute milk – Use 1 cup of whole milk instead of 1 cup of coconut milk.
1 cup evaporated milk with 1 cup light cream.
1 cup of whole milk with 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
18. Lemon juice and vinegar –
For 1 teaspoon of lemon juice you can use – 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice. For 1 teaspoon of vinegar use – 1 teaspoon lemon or lime juice OR 2 teaspoons white wine.
19. Heavy whipping cream – this recipe has a higher percentage of fat compared to the heavy cream recipe mentioned above. Combine 150 GMs of butter with 150 GMs milk. Melt the butter and milk together and pour to a blender and blend on high for a minute. Pour it into a bowl and press a serene wrap on top and refrigerate overnight.
In the morning, take the bowl out of the fridge and keeping it over an ice bath whip it using a hand blender until u get stiff peaks. ( you can add sugar if needed to sweeten the whipped cream) if u continue whipping the cream then u can turn the heavy whipping cream into butter.
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