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Cooking tips on substitution of cooking items

Cooking tips on substitution of cooking items

There’s nothing more annoying than buying an entire quart of buttermilk for a recipe that only calls for a small amount. Instead, combine 1 tablespoon of lemon juice or white vinegar, plus enough milk to equal one cup. Stir together and allow to stand for 5 minutes to create “faux buttermilk.” For another option, mix 1 ? teaspoon cream of tartar with a cup of milk and let sit for several minutes.

One cup evaporated milk equals about 3 cups whipped.

Light cream and half-and-half can be substituted for each other.

Substitute 3T cocoa plus 3T shortening to equal 1 sq. of unsweetened chocolate.

Cooking tips: To substitute all-purpose flour for cake flour, measure out 1 cup of all-purpose flour, and then remove 2 tablespoons.

When a recipe calls for 1 cup sour milk, combine 1 to 2 tablespoons vinegar or lemon juice and enough milk to measure 1 cup.

You can substitute 1/4 tsp baking soda plus 1/2 tsp cream of tartar for 1 tsp of baking powder.

When your recipe calls for 1 tsp allspice — you can use 1/2 tsp cinnamon and 1 tsp ground cloves.

When the recipe calls for buttermilk and you?re out, add 1 Tablespoon lemon juice or vinegar to 1 cup milk.

Let sit for a few minutes before you use it.

If you don?t have any whipped cream, you can pour a 13 ounce can of evaporated milk in a bowl and chill in the freezer until ice crystals form. Add 1 tsp lemon juice and whip it until it?s stiff.

If you don?t have a rolling pin, fill a jar with cold water and roll on your pastry.

You can substitute 3/4 cup granulated sugar plus 1/4 cup molasses for 1 cup of brown sugar.

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