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We've all been there - we start cooking and realize we're missing an ingredient. It's
frustrating. Learning substitutions can help save you money by not making an extra
trip to the store.
TEXARKANA, Ark. –
It is frustrating to start cooking and discover you are missing an ingredient. It
doesn’t matter if the store is 5 minutes away or 30; it really puts a hinder on your
cooking process. I was lucky that at a young age, my mother taught me substitutions.
One of the first substitutions I learned was for buttermilk. If we were out, I was
taught to add a tablespoon of lemon juice or vinegar to regular milk and let it stand
for 5 minutes. This has been a lifesaver for me. I still use it today.
If you have ever run out of an ingredient and had to make an extra trip to the store,
you know how frustrating it is. Sometimes a recipe may call for a teaspoon or two
of an ingredient that you may never use again and you have to buy a large container
of the ingredient. In these economic times, that can be a drain on your food budget.
Learning to make substitutions can help keep more money in your pocket and make fewer
trips to the store.
This is by no means an all-inclusive list, but some that you may need this time of
year with the holiday cooking season near. Keep in mind that your final product made
with the substituted ingredient may differ slightly from the original, but should
still be acceptable in flavor, texture and appearance.
1 teaspoon Allspice. Substitute 1/2-teaspoon cinnamon plus 1/2-teaspoon ground cloves.
1 teaspoon Baking Powder, Double-Acting. Substitute 1/4 teaspoon baking soda plus
1/2 plus 1/8 teaspoon cream of tartar.Baking Soda. There is NO substitute for baking soda.
1 cup butter. Substitute 1-cup regular margarine or 1-cup vegetable shortening (for
baking). An equal amount of oil can be substituted for a similar portion of MELTED
butter if the recipe specifies MELTED butter. If margarine is labeled "light," "lower
fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable
oil spread," you may be less successful substituting it for butter or for regular
margarine in baking. These products are higher in water and lower in fat content and
won't perform in the same way as regular butter or margarine.
There is no standard procedure to substitute liquid oil for solid shortening in cooking.
Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower
in fat on a volume-for-volume basis.
Also, for some recipes, solid shortening helps incorporate air into the batter when
whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients
with oil, your baked product is likely to be more compact and oily in texture. Your
most successful substitution occurs if your recipe calls for MELTED butter; in which
case you can usually substitute an equal amount of oil.
This is not a complete list of substitutions, but are some of the ones I use the most.
Hopefully it can save you money and time running to the grocery store.
Download your copy of INGREDIENT SUBSTITUTIONS or contact our office at 870-779-3609. We're online at email@example.com, on Facebook
at UAEXMillerCountyFCS, on Twitter @MillerCountyFCS or on the web at uaex.uada.edu/Miller.
By Carla Due County Extension Agent - Staff Chair/FCSThe Cooperative Extension ServiceU of A System Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 firstname.lastname@example.org