Emergency Substitutions

Emergency Substitutions

No one wants to run out to the market for just one ingredient. Perhaps something you’ve got on hand will do the trick. We tested scores of widely published ingredient substitutions to figure out which ones work under what circumstances and which ones simply don’t work. Below is a list of ingredients commonly called for in recipes and the items you are likely to have on hand that will work as substitutions.

Emergency Substitutions

TO REPLACE: Whole Milk

AMOUNT: 1 cup

SUBSTITUTE:

^5/8 cup skim milk + ^3/8 cup half-and-half

^2/3 cup 1 percent low-fat milk + ^1/3 cup half-and-half

¾ cup 2 percent low-fat milk + ¼ cup half-and-half

^7/8 cup skim milk + ^1/8 cup heavy cream.

TO REPLACE: Half-and-Half

AMOUNT: 1 cup

SUBSTITUTE:

¾ cup whole milk + ¼ cup heavy cream

^2/3 cup skim or low-fat milk + ^1/3 cup heavy cream

TO REPLACE: Heavy Cream

AMOUNT: 1 cup

SUBSTITUTE: 1 cup evaporated milk

Not suitable for whipping or baking, but fine for soups and sauces.

TO REPLACE: Eggs

AMOUNT and SUBSTITUTE:

1 LARGE = 1 JUMBO = 1 EXTRA-LARGE = 1 MEDIUM

2 LARGE = 1½ JUMBO = 2 EXTRA-LARGE = 2 MEDIUM

3 LARGE = 2½ JUMBO = 2½ EXTRA-LARGE = 3½ MEDIUM

4 LARGE = 3 JUMBO = 3½ EXTRA-LARGE = 4½ MEDIUM

5 LARGE = 4 JUMBO = 4 EXTRA-LARGE = 6 MEDIUM

6 LARGE = 5 JUMBO = 5 EXTRA-LARGE = 7 MEDIUM

For half of an egg, whisk the yolk and white together and use half of the liquid.

TO REPLACE: Buttermilk

AMOUNT: 1 cup

SUBSTITUTE:

¾ cup plain whole-milk or low-fat yogurt + ¼ cup whole milk

1 cup whole milk + 1 tablespoon lemon juice or distilled white vinegar

Not suitable for raw applications, such as a buttermilk dressing.

TO REPLACE: Sour Cream

AMOUNT: 1 cup

SUBSTITUTE: 1 cup plain whole-milk yogurt

Nonfat and low-fat yogurts are too lean to replace sour cream

TO REPLACE: Plain Yogurt

AMOUNT: 1 cup

SUBSTITUTE: 1 cup sour cream

TO REPLACE: Cake Flour

AMOUNT: 1 cup

SUBSTITUTE: 7/8 cup all-purpose flour + 2 tablespoons cornstarch

TO REPLACE: Bread Flour

AMOUNT: 1 cup

SUBSTITUTE: 1 cup all-purpose flour

Bread and pizza crusts may bake up with slightly less chew.

TO REPLACE: Baking Powder

AMOUNT: 1 teaspoon

SUBSTITUTE: ¼ teaspoon baking soda + ½ teaspoon cream of tartar (use right away)

TO REPLACE: Light Brown Sugar

AMOUNT: 1 cup

SUBSTITUTE: 1 cup granulated sugar + 1 tablespoon molasses Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.

TO REPLACE: Dark Brown Sugar

AMOUNT: 1 cup

SUBSTITUTE: 1 cup granulated sugar + 2 tablespoons molasses Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.

TO REPLACE: Confectioners’ Sugar

AMOUNT: 1 cup

SUBSTITUTE: 1 cup granulated sugar + 1 teaspoon cornstarch, ground in a blender (not a food processor) Works well for dusting over cakes, less so in frostings and glazes.

TO REPLACE: Table Salt

AMOUNT: 1 teaspoon

SUBSTITUTE:

1 ½ teaspoon Morton Kosher Salt or fleur de sel

OR 2 teaspoons Diamond Crystal Kosher Salt or Maldon Sea Salt

Not recommended for use in baking recipes.

TO REPLACE: Fresh Herbs

AMOUNT: 1 tablespoon

SUBSTITUTE: 1 teaspoon dried herbs

TO REPLACE: Wine

AMOUNT: ½ cup

SUBSTITUTE:

½ cup broth + 1 teaspoon wine vinegar (added just before serving)

OR ½ cup broth + 1 teaspoon lemon juice (added just before serving) Vermouth makes an acceptable substitute for white wine.

TO REPLACE: Unsweetened Chocolate

AMOUNT: 1 ounce

SUBSTITUTE:

3 tablespoons cocoa powder + 1 tablespoon vegetable oil

1 ½ ounces bittersweet or semisweet chocolate (remove 1 tablespoon sugar from the

recipe)

TO REPLACE: Bittersweet or Semisweet Chocolate

AMOUNT: 1 ounce

SUBSTITUTE: ⁄ ounce unsweetened chocolate + 2 teaspoons sugar Works well with fudgy brownies. Do not use in a custard or cake.