|
|
|
|
When
you run out of something, what do you do ? The solution is to
substitute an ingredient called for in a recipe with another one, but
be careful because it doesn't always work.
More |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
OTHER (Cream of tartar,
etc.) |
|
|
|
|
|
|
|
FOR: |
SUBSTITUTE WITH: |
|
Allspice (2 teaspoons) |
Resembles a combination of cloves, cinnamon and nutmeg. Use 1 teaspoon
cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves. If you don't
have them all on hand, try any one of them. |
|
Anise seed |
A few drops of anise extract; Fennel, dill,
cumin or caraway. |
|
Apple pie spice (1 teaspoon) |
1/2 teaspoon
ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground
allspice, and dash ground ginger or 4 parts cinnamon + 2 parts nutmeg + 1
part cardamom, all ground |
|
Basil |
Tarragon or summer savory. |
|
Bay Leaf |
Thyme |
|
Caraway |
Fennel or cumin |
|
Cardamom |
Cinnamon or mace |
|
Cinnamon |
Allspice or
cardamom |
|
Cloves |
Allspice,
nutmeg or mace |
|
Cumin |
1/3 anise + 2/3 caraway, or use
fennel. |
|
Curry Powder |
Combine and use amount called for 2
tablespoons each coriander, black pepper, cumin, red pepper, turmeric, and
1 ¼ teaspoons ground ginger. Or, use a combination of allspice, cinnamon,
fennel, garlic, mace and adjust to taste. |
|
Gingerroot (1 tablespoon) |
1/8 teaspoon
powdered ginger |
|
Herbs, fresh (1 tablespoon) |
1 teaspoon
dried |
|
Lemon Juice (1 teaspoon) |
1/2 teaspoon
white wine vinegar, not another citrus juice |
|
Lemon, Orange or Lime Peel or Zest |
1/8 - 1/4
teaspoon flavored
Citrus or Candy Oils PER recipe. Key limes
do not zest well--use the peel from the regular one, instead |
|
Mace |
Allspice,
cloves, nutmeg or nutmeg + cardamom |
|
Key Lime Juice |
Use equal amounts of fresh lime juice or
bottled (which I don't like). Choose limes from the grocery store,
preferably Tahiti or Persian varieties. |
|
Nutmeg, Fresh |
Allspice, cloves or mace. |
Pumpkin pie
spice (1 teaspoon) |
1/2 teaspoon
cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg |
|
Salt, Sea |
Use regular
table salt, 1 for 1 |
|
Salt, Kosher |
If you want
to use kosher salt for table salt, multiply the table salt quantity by
1.5.
| 1 teaspoon table salt = 1 1/2 teaspoons kosher
salt |
|
| 1 1/2 teaspoon table salt = 2 1/4 teaspoons
kosher salt |
|
| 2 teaspoons table salt = 3 teaspoons kosher salt
|
|
If you want to use table salt for kosher salt, multiply
the kosher salt quantity by 2/3
| 1 teaspoon kosher salt = 2/3 teaspoon table salt
|
|
| 1 1/2 teaspoon kosher salt = 1 teaspoon table
salt |
|
| 2 teaspoon kosher salt = 1 1/3 teaspoon table
salt |
|
|
|
Sesame Seeds |
Finely
chopped almonds |
|
Vanilla Extract |
1 tablespoon
vanilla extract equals (approximately) one, 2-inch piece of vanilla bean
|
| |
ALCOHOL ALTERNATIVES: |
|
Grand Marnier or other orange-flavored
liqueur (2 tablespoons) |
2 tablespoons
orange juice and 1/2 teaspoon orange extract or 2 tablespoons unsweetened
orange juice concentrate |
|
Rum or Brandy (2 tablespoons) |
1/2 to 1
teaspoon rum or brandy extract or 2 tablespoons water, white grape juice
or apple juice |
|
Amaretto or other almond-flavored
liqueur |
1/4 to 1/2
teaspoon almond extract |
|
Bourbon (2 tablespoons) |
1 to 2
teaspoons vanilla extract |
|
Sherry (2 tablespoons) |
1 to 2
teaspoons vanilla extract or 2 tablespoons orange or pineapple juice |
|
Kahlua or other coffee- or
chocolate-flavored liqueur (2 tablespoons) |
1/2 to 1
teaspoon chocolate extract plus 1/2 to 1 teaspoon instant (espresso)
coffee in 2 tablespoons water |
|
Port, sweet sherry, rum, brandy or
fruit-flavored liqueur (1/4 cup) |
Equal measure
of unsweetened orange juice or apple juice plus 1 teaspoon of
corresponding flavored extract or vanilla extract |
|
White wine (1/4 cup or more) |
Equal measure
of white grape juice, chicken broth, vegetable broth, clam juice or
nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of
vinegar to cut the sweetness. (Consider the recipe and which of these
would taste better with it). |
|
Red wine (1/4 cup or more) |
Equal measure
of red grape juice, cranberry juice, apple cider, chicken broth, beef
broth, vegetable broth, clam juice, flavored vinegar or nonalcoholic wine.
If you use nonalcoholic wine, add a tablespoon of vinegar to cut the
sweetness. (Consider the recipe and which of these would taste better with
it). |
|
Orange Flower Water |
If you can't
find orange flower water and need it for a recipe, chop orange peel (I
grate mine) and soak for 24 hours in sweet white wine. Strain before using
wine. |
|
Rose Water |
If you can't
find rose scented water for a recipe, make your own. Take 2 cups
edible, pesticide
free rose petals with the white ends snipped off and 2 cups water. Bring
the water to a boil and pour over the petals. Cover and seal with plastic
wrap to allow the essence of the petals to fuse with the water (about 45
minutes to an hour). Strain the mixture with a coffee filter colander or
cheesecloth colander. Use the water to flavor ice tea or pour over fruit
salad. Makes about a cup or more. |
|
| |
