Culinary Substitutions II
Baking powder: 1 teaspoon baking soda plus half a teaspoon cream of tartar for each teaspoon of baking powder.
Beer: Substitute with apple cider or beef broth.
Bread Crumbs: Use an equal amount of crushed crackers, oats, or plain breakfast corn cerea.
Butter: Use an equal amount of margarine [take note that it should not be”light”, whipped” or “vegetable spreads”. Melted butter can be subsituted with regular vegetable oil. Shortening can be interchanged with butter, but expect some taste alteration.
Buttermilk: Add 1 tbsp lemon juice or white vinegar to milk and let stand a few minutes. Or you can use yogurt instead.
Cake Flour: Remove 2 tbsp per cup of regular flour.
Corn Syrup: For each cup called for, add ¼ water to 1 cup of granulated sugar.
Eggs: 1 tablespoon soy flour plus 1 tablespoon of water for each egg. When baking, substitute each egg with 2 tablespoons mayonnaise.
Honey: 1 ¼ cups of sugar plus a quarter cup of water or apple juice.
Lemon Juice: subsitute with white vinegar.
Lemon Zest: half a teaspoon lemon extract for every teaspoon called for.
Mayonnaise: Use equal amount of yogurt, cottage cheese or sour cream smoothly blended. You can also combine these ingredients if you come up short.
Pumpkin or Apple Pie Spice: substitute with half a teaspoon cinnamon, half a teaspoon ground ginger, eight of a teaspoon allspice and eight of a teaspoon of nutmeg.
Sour Cream: can be substituted with plain yogurt
Tomato Juice: Combine ½ cup tomato sauce and ½ water to make a cup of tomato juice.
Tomato Paste: For every half cup tomato paste, put 1 cup tomato sauce in a small sauce pan over low heat and cook uncovered until it is reduced to half a cup
Tomato Sauce: combine 1 cup water with ¾ cup tomato paste
Wine: Use beef broth, tomato juice or plain water to substitute red wine. For white wines, use grape juice, apple juice, chicken broth or plain water.
Yogurt: Instead, use sour cream.
