Culinary Substitutions I
I realize that Kalesa ni Maria’s audience is from all over the world, and unfortunately, we don’t have access to all the same products which makes cooking a little difficult. I’ve listed basic substitutions below that you can make for the things you need with the things you already have to help you on your way to crafting delicious meals.
Flour
All-Purpose flour and plain flour are basically equal.
Cake flour is not common but can be replaced by removing three tablespoons per cup and replacing it with corn starch or potato flour.
Self-raising flour in the US is all-purpose flour plus 1½ teaspoon baking powder and ½ teaspoon of salt per cup of flour.
Whole wheat flour in the US and wholemeal flour in the UK are basically equal.
Leavening Agent
Baking soda is sodium bicarbonate. It does not work without an acidic ingredient added to it.
Baking powder contains both baking soda and a powdered acid so an added acidic ingredient is not needed.
Dairy Products
Evaporated milk and sweetened condensed milk are not the same, so don’t be tempted to substitute one for the other after accidentally picking up the wrong can at the grocery store.
Sweetened condensed milk is mixed with a sweetener. If you find your self in a pinch this mix will do: 1 cup plus 2 tablespoons powered milk, ¾ cup granulated sugar and ½ cup warm water.
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.
Minimum milk fat content by weight for creams:
Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 30-35%
Whipped Cream 18-35%
Single Cream 18%
Light Cream 18%
Half Cream 12%
Starches
Cornstarch and cornflour are the same product. If you don’t have cornstarch you can use double the amount of flour but it must be boiled for a while or it will taste starchy.
Potato flour is not a flour it is a starch and another equivalent to cornstarch.
Arrowroot is also and equivalent of cornstarch but it works at a lower temperature.
Cornmeal and polenta can be equivalent but polenta can also be finished product similar to mush (cooked cornmeal that conglomerates to a moist loaf texture).
Sugar and Other Sweeteners
Superfine sugar, also known as confectioner’s sugar is very similar to the caster/castor sugar.
Granulated sugar can be substituted for caster sugar but it is coarser than caster and does not alway give the desired results.
Corn syrup is not common outside the US and sugar (golden) syrup can be substituted. If you are in desperate need of corn syrup you can substitute 2 parts sugar to 1 part water and boil to a syrupy texture.
Black Treacle in the UK and molasses in the US are similar but there is a subtle difference in taste.
Fats
Shortening is a solid white fat made from hydrogenated vegetable oil. Sometimes known as CriscoT which is a brand name of shortening. Butter or margarine can be substituted for shortening but your end product will have a more buttery flavor. There is also a butter flavor CriscoT.
Copha is a solid fat the is derived from the coconut. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
Lard is rendered animal fat and can be successfully substituted in some recipes for shortening.
When deep frying remember that some oils are not as heat tolerant as others. Olive oil, butter, margarine and lard have a low heat tolerance and should not be used for deep frying. Corn, vegetable, canola and peanut oils all have a high heat tolerance and work well.
Chocolate
Unsweetened baking chocolate can be replaced with three tablespoons of unsweetened cocoa powder and one tablespoon of oil (olive oil would not work here) for each one ounce square.
Dark chocolate is the same as plain chocolate. Dark chocolate is sometimes known as semi-sweet chocolate. Sweet dark, semi-sweet and bittersweet chocolate are sometimes differentiated by some makers but seem to be very similar.
Chocolate chips are not and alternative for bar chocolates because a chemical has been added to the chips to slow down melting.
