  |
|||
|
|
|
||
|
Posted by Linda Larsen Oct 10, 2006 |
Baking is a science; and, as such, measuurements and ingredients have to be pretty much perfect. But what happens if you find you're out of an ingredient in the middle of the baking process?
It's easy to say 'well, read the recipe and make sure you have the ingredients before you start.' But I feel that's patronizing, especially when there are so many excellent substitutes available.
Here is a list of the most common substitutes:
Substitutions
1 ounce unsweetened chocolate = 3 Tbsp. cocoa powder + 1 Tbsp. shortening
1/2 cup buttermilk = 1 tsp. lemon juice or vinegar, plus enough milk to fill 1/2 cup
1 tsp. baking powder = 1/2 tsp. baking soda + 1 tsp. cream of tartar
1 cup honey = 3/4 cup sugar boiled with 1/4 cup water until thickened
1 ounce semisweet chocolate = 1 ounce unsweetened chocolate + 4 tsp. sugar
1 Tbsp. cornstarch = 2 Tbsp. flour
1 cup chopped nuts = 1 cup rolled oats
Stay tuned for more substitutions and equivalents for baking!