Newspaper article St Louis Post-Dispatch (MO)

In a Pinch Substitutes Can Save Yourrecipes -- and Your Sanity

Newspaper article St Louis Post-Dispatch (MO)

In a Pinch Substitutes Can Save Yourrecipes -- and Your Sanity

Article excerpt

THE FLOUR is measured, the butter softened, the pan greased and the oven heated. And there's not a drop of buttermilk to be found.

Just about every cook has experienced the sinking feeling of discovering that the cupboard is one ingredient shy of a complete recipe.

Here's a list of acceptable substitutes for those times when you're in a pinch. They'll work in almost all instances. Remember, though, if the ingredient is a major player in the recipe, integral to the flavor or the composition, you probably should wait until you have all the right stuff on hand.

ALLSPICE, 1 teaspoon ground: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.

ARROWROOT, 1 1/2 teaspoons: 1 tablespoon all-purpose flour.

BAKING POWDER, 1 teaspoon: 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar.

BUTTER, 1 cup: 1 cup margarine or 7/8 cup solid vegetable shortening.

BUTTERMILK, 1 cup: 1 cup plain yogurt or 1 tablespoon lemon juice or white vinegar mixed with milk to equal 1 cup.

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste.

FRESH CHIVES: Green onions, including the tops.

SEMISWEET CHOCOLATE, 1 ounce: 1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar.

UNSWEETENED CHOCOLATE, 1 ounce: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red (cayenne) pepper.

CORNSTARCH for thickening, 1 tablespoon: 2 tablespoons all-purpose flour.

CREME FRAICHE, 1 cup: 1 cup whipping cream with 2 tablespoons buttermilk, mixed in a glass container and allowed to stand at room temperature until thick, 8 to 24 hours. Stir and refrigerate up to 10 days.

HALF-AND-HALF: 7/8 cup whole milk plus 1 1/2 tablespoons butter.

SOUR CREAM: Plain yogurt.

Farmers cheese: Dry curd cottage cheese or queso fresco.

FISH STOCK: Equal parts clam juice, water.

DRIED CURRANTS: Chopped dark raisins.

SIFTED CAKE FLOUR, 1 cup: 3/4 cup plus 2 tablespoons sifted all-purpose flour.

SELF-RISING FLOUR, 1 cup: 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.

FINES HERBES: Equal parts chervil, chives, tarragon and parsley.

FISH SAUCE, 1 tablespoon: 2 teaspoons soy sauce and 2 mashed anchovies. …

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