Are you in the middle of cooking and realized you are out of an ingredient? Here’s a list of some common substitutions that may help…
1 tsp allspice = ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp ground cloves
1 tsp baking powder = ¼ tsp baking soda + ½ tsp cream of tartar OR ¼ tsp baking soda + ½ c buttermilk (decrease liquid in recipe by ½ cup)
¼ c brandy = 1 tsp brandy extract + enough water to bring it up to ¼ cup
¼ c rum = 1 tsp rum extract + enough water to bring it up to ¼ cup
1 c of beef or chicken broth = 1 bouillon cube + 1 c boiling water OR 1 Tbl soy sauce + enough water to bring it up to 1 cup
1 c brown sugar = 1 c white sugar + ¼ c molasses (decrease the liquid in the recipe by ¼ c) OR use 1 c white sugar or powdered sugar in it’s place. All it will change is the color.
1 c butter = 1 c margarine OR 1 c shortening + ½ tsp salt (salt is optional; use can use just shortening)
1 c buttermilk = 1 c yogurt OR 1 Tbl lemon juice OR 1 Tbl vinegar + enough milk to bring up to 1 cup
1 c corn syrup = 1 ¼ c white sugar + 1/3 c water OR 1 c honey
1 cup of cream:
Half and half = 7/8 c milk + 1 Tbl butter
Heavy = 1 c evaporated milk OR ¾ c milk +1/3 c butter
Light = 1 c evaporated milk OR ¾ c milk + 3 Tbl butter
1 tsp cream of tartar = 2 tsp lemon juice OR 2 tsp vinegar
1 c shortening = 1 c applesauce
1 c self rising flour = 7/8 c all purpose flour + 1 ½ tsp baking powder and ½ tsp salt
1 clove of garlic = 1/8 tsp garlic powder OR ½ tsp garlic salt (reduce salt in recipe)
1 c honey = 1 ¼ c white sugar + 1/3 c water OR 1 c corn syrup
1 tsp hot sauce = ¾ tsp cayenne pepper + 1 tsp vinegar
1 c ketchup = 1 c tomato sauce + 1 tsp vinegar and 1 Tbl sugar
1 tsp lemon juice = ½ tsp vinegar OR 1 tsp white wine OR 1 tsp lime juice (you can substitute the same items for the lime juice also)
1 c mayonnaise = 1 c yogurt OR 1 c sour cream
1 c molasses = ¾ c brown sugar + 1 tsp cream of tartar
½ c soy sauce = 4 Tbl Worcestershire sauce + 1 Tbl water
Prosciutto is an Italian air-dried and salt-cured ham. If you have trouble finding it, very thinly sliced deli ham may be used instead.
Some old-fashioned recipes call for salt pork, a fatty, salt-preserved portion of pork belly. You can use bacon, ham, or a ham hock in place of the salt pork
1/2 cup wine = 1/4 cup red or white wine vinegar + 1/4 cup water + 1 tablespoon sugar
1 tsp pumpkin pie spice = 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + ¼ teaspoon ground nutmeg + 1/8 teaspoon ground cloves
1/2 a sweet yellow onion = 1 bunch of green onions (scallions)
Ut oh! That can't be good....
If a little egg yolk gets into the whites during separating, use a piece of bread to remove any traces of yolk—it attracts the small droplets of yolk like a magnet.
Before whipping heavy cream, put the bowl and beaters in the freezer for at least 15 minutes. The cream will whip more quickly and be more stable.
Prevent icy crystals from forming on ice cream by pressing a piece of wax paper or plastic wrap on the surface after scooping.
For deviled eggs, mix the filling ingredients in a resealable plastic bag to combine, smashing the yolks with your fingers. To fill, snip off a corner of the bag and "pipe" the filling into the whites.
Keep deviled eggs from tipping on the serving platter by slicing off a small piece of the rounded side with a paring knife before filling.
Make a stick of cold butter spreadable by "shaving" slices of it from with a vegetable peeler. The thin butter ribbon will quickly turn soft and won't tear holes in soft bread.
An easy way to make buttered bread crumbs—butter slices of soft white or wheat bread on one side, tear into pieces, then buzz in a food processor until crumbs form. (One piece of bread equals 1/2 cup crumbs.) Use to top casseroles before baking.
A toothbrush does a good job of cleaning out the holes of a garlic press. It also comes in handy when cleaning out the small holes of a cheese grater and shredding disks of a food processor.
To clean caramelized or burnt-on sugar from a saucepan, bring water to a boil in the pan until it dissolves the sugar layer.
To clean a dirty blender carafe, fill it halfway with warm water and a few drops of dishwashing soap. Replace the lid and run at low speed, then pour out the water and rinse clean.
Stretch a wide rubber band (like those that hold bunches of broccoli together) around the lids of jars to help you grip them. Wrap a few rubber bands around your knife handle, too. This will be easier to hold on to than a wet, greasy handle.
If you don't have a strawberry huller, a drinking straw does the trick too. Simply push one end of a straw up through the bottom of the berry and through the green top.
Prevent a cutting board from sliding on a work surface by placing it on top of either a damp kitchen towel or a sheet of nonskid rubberized shelf liner (sold in the housewares section of grocery stores).
When pureeing hot soups in a blender, prevent scorching splatters by filling the carafe just half full and covering the lid with a kitchen towel. Use short on/off bursts of power—this keeps built-up steam from blowing off the lid.
Keep a pair of tweezers handy specifically for kitchen use. They're perfect for retrieving herbs from simmering soups or removing small bones from fish fillets. You'll be amazed at what you use them for!
Before slicing pizza, coat the wheel of the pizza cutter with nonstick spray—this will help keep the cheese and toppings from sticking to the blade.
*Quick tips from Campbell's Kitchen