Monday, January 5, 2009

A Bit of Useful Info...

HAPPY NEW YEAR MY FRIENDS

I was reading some really great info this morning , and I realized that everyone might not know how to substitute in the kitchen when you run out or haven't purchased a needed ingredient... so I decided to share it with everyone as a sort of informative 1st blog of the New Year!
Some things you may already know and others I hope are new and informative for you.


HANDY COOKING TOOLS


Keep this posted on your refrigerator!
3 teaspoons = 1 Tablespoon
4 Tablespoons = ¼ cup
5 Tablespoons + 1 teaspoon = 1/3 cup
8 Tablespoons = ½ cup
16 Tablespoons = 1 cup
1 cup = 8 fluid ounces (½ pint)
4 cups = 32 fluid ounces (1 quart)
16 cups = 128 fluid ounces (1 gallon)


Missing an Ingredient?
Simple substitutions...

Almond extract
Use Amaretto

Brown sugar
For each cup: use 1 cup granulated sugar mixed with 1 Tablespoon molasses

Buttermilk
For each cup: Mix 1 cup of plain yogurt or sour cream mixed with ¼ cup skim milk (use only 1 cup of the mixture)

Cake flour
For each cup: Measure 1 cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch

Chili Sauce
For one cup: Combine 1 cup tomato sauce, ¼ brown sugar, 2 Tablespoons vinegar, 1/4 teaspoons cinnamon, dash of ground cloves and dash of allspice

Chives
Use green onion or scallion tops instead

Cornstarch (for thickening sauces)
For each Tablespoon: Use 2 Tablespoons all-purpose flour

Corn syrup
Replace with honey

Cream of Tartar
For ½ teaspoon: Use 1½ teaspoons of lemon juice

Ground Red Pepper
For ¼ teaspoon: use 8 drops of Tabasco (or other hot pepper sauce)

Pumpkin Pie Spice
For 1 teaspoon: Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg

Shallots
Use red onion

Sour cream
Use plain yogurt

Tomato Sauce
For a 15-oz can: Combine a small can of tomato paste with 1½ cups of water. Mix well!

Unsweetened Chocolate (melted)
For each ounce: Use 3 Tablespoons unsweetened cocoa mixed with melted butter or margarine

Vanilla Extract
Use brandy

Whipped cream
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 Tablespoon lemon juice. Whip until stiff

Wine
For ½ cup: Use ¼ cup of wine vinegar (red or white wine vinegar depending on what the recipe calls for) mixed with 1 Tablespoon of sugar and ¼ cup of water



Low-fat Ingredient Substitutions

Bacon
Canadian bacon, turkey bacon or lean ham

Butter
Reduced-calorie margarine or margarine made with safflower, soybean, corn, canola, or peanut oil

Chocolate, unsweetened (1 oz)
3 tablespoons unsweetened cocoa plus 1 tablespoon margarine

Cream Cheese
Nonfat or light process cream cheese, Neufchâtel cheese

Egg (per egg)
1/4 cup egg substitute or 2 egg whites

Fudge Sauce
lowfat chocolate syrup

Ground Beef
ground turkey

Ice Cream
Nonfat or lowfat frozen yogurt, sherbet or sorbet

Oil
safflower, soybean, corn, canola, or peanut oil in reduced amount

Shortening
soybean, corn, canola, or peanut oil in amount reduced by one-third

Sour Cream
yogurt

Whipped Cream
Whipped evaporated skimmed milk (chilled)


DO YOU HAVE ANY GREAT SUBSTITUTIONS OR HELPFUL HINTS THAT YOU CAN ADD TO THIS LIST? PLEASE SHARE THEM:




A special thank you to the WNEP TV food section...



6 comments:

HoneyB said...

Hi Susan, thanks for stopping by! I look forward to looking over your blog! The shrimp below look yummy!

Maryann said...

Vanilla..brandy. I love it! ;)

Pat said...

Hi Susan

Thanks for coming by my blog and leaving a comment. I love everything Italian too! Your fish dinner looks scrumptious in the post below and this is a nice list of substitutes. I very often use the tsp vinegar in a cup of milk substitution for buttermilk.

Bunny said...

Susan this was a great idea cause there are things on that list i didn't know about like the brown sugar sub! Thanks!

Pam said...

Thanks for all the great tips.

maicher said...
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