Do you ever find yourself all geared up and ready to make a favorite recipe ... but then discover you're staring at an empty container of a needed ingredient? Ugh. You don't want to run out to the store right now. So what do you do?
Well, that's when emergency kitchen substitutions come in handy. I've printed out the following list and keep a copy taped to the inside of my pantry door at all times.
Although these substitutions will work in a pinch, I don't recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won't be exactly the same as when you use the original ingredients called for in the recipe.
Also, be sure you don't make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more "off" your product will be when you're finished.
For: 1 Tbsp fresh herb
For: 1 clove garlic
For: 1 egg in baking
For: 1 whole egg
For: 1 cup whole fresh milk
For: 1 cup buttermilk
For: 1 cup sour cream (in baking)
For: 1 cup sour cream (in salad dressings, casseroles)
For: 1 cup cream
For: 1 cup corn syrup
For: 1 cup brown sugar
For: 1 3/4 cup confectioners sugar
For: 1 cup margarine or butter (in baking or cooking)
For: 1 square unsweetened chocolate
For: 1 ounce semi-sweet chocolate
For: 3/4 cup cracker crumbs
For: 1 cup cake flour, sifted
For: 1 tsp baking powder
For: 1 Tbsp cornstarch for thickening
For: 1 Tbsp flour for thickening
For: 2 Tbsp tapioca for thickening
Deborah Taylor-Hough (wife and mother of three) is the author of the bestselling book, 'Frozen Assets: How to cook for a day and eat for a month,' and the new book, 'Frugal Living For Dummies(r)' (Wiley, 2003). You can subscribe to her newest free newsletter by sending an email to: mailto:firstname.lastname@example.org Visit Debi at: http://hometown.aol.com/dsimple/
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