Cooking Tips: Kitchen Tips & Hints Section

COOKING TIPS AND HINTS

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See Food Facts & Trivia and Food Articles for additional information

See also: Equivalents and Substitutions

SUBSTITUTIONS

Dry Bread Crumbs - substitute finely crushed cracker, corn flakes or quick cooking oats in an equal amount.

Buttermilk or Sour Milk - for each cup substitute 1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand a few minutes. Or substitute 1 cup plain yogurt.

Milk - for each cup substitute 1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package.

Yellow Mustard - for each 1 TB substitute 1 tsp ground mustard.

Sour Cream - substitute an equal amount of yogurt.

Tomato Juice - for each cup substitute 1/2 cup tomato sauce plus 1/2 cup water.

Red Wine - substitute an equal amount of nonalcoholic wine, apple cider, beef broth, tomato juice or water.

White Wine - substitute an equal amount of nonalcoholic wine, white grape juice, apple juice, chicken broth or water.

Unsweetened Chocolate - for each 1oz substitute 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine.

Baking Powder - for each 1 tsp substitute 1/4 tsp baking soda plus 1/2 tsp cream of tartar.

Fresh Herbs - for each TB substitute 3/4 to 1 teaspoon dried herbs.