Your cake is half prepared when – too late! – you realize you’re out of baking powder. Or maybe you’ve got everything ready to simmer into a sauce but the fresh herbs you want just aren’t around. Well, don’t despair. This list solves some kitchen emergencies. Keep in mind that substituting means the dishes won’t turn out exactly the same way, but these guidelines will save the day for most recipes when the cupboard is bare.
Grains and cereals
• For coating: 1 cup (250 mL) dry bread crumbs = 3/4 cup (175 mL) cracker crumbs or 1 cup (250 mL) crushed cornflakes.
•1/4 tsp (50 mL) dry bread crumbs = 1 slice dry bread.
Seasonings
• 1 tbsp (15 mL) chopped fresh herbs = 1 tsp (5 mL) crushed dried.
• 1 tsp (5 mL) lemon juice = 1/2 tsp (2 mL) vinegar.
• 1 tsp (5 mL) dry mustard = 1 tbsp (15 mL) Dijon mustard (for wet mixtures).
• 1 tbsp (15 mL) prepared mustard = 1 tbsp (15 mL) dry mustard + 1 tsp (5 mL) each vinegar, cold water and granulated sugar (when volume as well as flavour is important, let stand for 15 minutes).
• Dash hot pepper sauce = Pinch cayenne or hot pepper flakes.
• 2 tbsp (25 mL) soy sauce = 1 tbsp (15 mL) Worcestershire sauce + 2 tsp (10 mL) water + pinch salt.
• 1 tbsp (15 mL) Worcestershire sauce = 1 tbsp (15 mL) soy sauce + dash each hot pepper sauce and lemon juice + pinch granulated sugar.
• 2 tbsp (25 mL) hoisin sauce = 2 tbsp (25 mL) oyster sauce or fish sauce (if hoisin sauce calls for less than 2 tbsp/25 mL, it can be omitted; if more than 2 tbsp/25 mL, the flavour is too important to substitute).
• 1 tbsp (15 mL) balsamic vinegar = 1 tbsp (15 mL) red wine vinegar + pinch granulated sugar.
Alcohol
• For sauces and gravy: 1/2 cup (125 mL) dry white wine = 1/2 cup (125 mL) chicken stock; 1/2 cup (125 mL) red wine = 1/2 cup (125 mL) beef stock (omit salt in recipe; season at end).
• 1 cup (250 mL) beer (for cooking) =1 cup (250 mL) non-alcohalic beer or 1 cup (250 mL) stock.
Page 1 of 2 -- On page 2, find solutions to your worst baking and dessert disasters.
