Common Substitutions |
1 teaspoon baking powder | 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda |
1 cup chicken or beef broth | 1 bouillon cube or 1 envelope or 1 teaspoon instant bouillon plus 1 cup boiling water |
1 cup buttermilk | 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes to thicken. Or use 1 cup plain yogurt |
1 ounce unsweetened chocolate | 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil |
6 ounces semisweet chocolate | 1 cup chocolate chips, or 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar and 4 tablespoons butter, margarine, or oil |
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1 tablespoon cornstarch | 2 tablespoons flour or 2 tablespoons quick-cooking tapioca |
1 tablespoon fish sauce | 2 teaspoons soy sauce plus 1 teaspoon anchovy paste |
1 cup cake flour | 1 cup minus 2 tablespoons all-purpose flour |
1 cup self-rising flour | 1 cup all-purpose flour plus 1/4 teaspoon baking powder and a pinch of salt |
1 cup whole milk | 1/2 cup evaporated milk plus 1/2 cup water |
Pancetta | Use sliced smoked bacon simmered in water for 3 minutes, then rinsed and drained |
Prosciutto | Use ham, preferably Westphalian or a country ham, such as Smithfield |
1 cup sour cream | 1 cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you will have to stabilize it with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt |
Yogurt | Buttermilk |
1 package active dry yeast | 1/2-ounce yeast cake or 1 package quick-rise yeast (allow half the rising time for quick rise) |
Pine nuts | Walnuts or almonds |
1 cup light brown sugar | 1 cup granulated sugar plus 1 tablespoon molasses or 1 cup dark brown sugar |
15-ounce can tomato sauce | 6-ounce can tomato paste plus 1 1/2 cans water |
Vanilla extract | Brandy or an appropriately flavored liqueur |
Ziva
November 28, 2012 at 6:58 amThank you. I wass looking for something like that. Its kinda handy to have.