FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

See also: Equivalents and Substitutions

SUBSTITUTIONS

Need a substitute for a large egg?  Try two tablespoons of mayonnaise.
OR:
• 1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water

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.
  OR1 cup yogurt = 1 cup buttermilk

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

Sour Cream - substitute an equal amount of yogurt.

• 1 cup butter = 1 cup margarine
   OR 7/8 cup vegetable oil

• 1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca

• 1 cup all-purpose flour = 1 cup whole wheat flour

• 1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt

• 1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses

• 1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid

• 1 tsp. lemon juice = 1/2 tsp. vinegar

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

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

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.

• 1 tablespoon of dried minced onion = 1/4 cup raw minced onion

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

 

COOKING TIPS

  Saffron to Swiss Chard   |   Saffron   |   Sage   |   Salad Dressing, No Vinegar   |   Salad Greens   |   Salmon   |   Salsa or Relish   |   Salsify   |   Salt   |   Santa Claus Melon   |   Sauerkraut   |   Savory   |   Seafood: Is it fresh?   |   Seafood Safety   |   Sesame Seeds   |   Sesame Oil   |   Sharks   |   Sharlyn Melon   |   Sheep's Milk   |   Shiitake Mushrooms   |   Shrimp   |   Skim Milk   |   Smithfield Ham  |   Smoked Foods   |   Snap Beans   |   Soups   |   Sourdough   |   Soy Sauce   |   Spaghetti Squash   |   Spinach   |   Spring Mix   |   Squash   |   Star Fruit   |   Steaks   |   Strawberries   |   Substitutions   |   Sugar   |   Sunchoke   |   Sweet Dumpling   |   Sweet Pepper Colors   |   Sweet Potatoes   |   Sweet Potatoes, Stringy   |   Swiss Chard  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages