Greg’s Tips

Cooking and Baking Substitutions for:

Baking Powder 

• 1 teaspoon = 1/2 teaspoon cream of tartar plus 1/4 teaspoon of baking soda

Chocolate

• Semisweet, 1 ounce = 1 ounce unsweetened chocolate plus 1 tbsp. of sugar

• Unsweetened, 1 ounce or 1 square = 3 tbsp. cocoa plus 1 tbsp. of fat

• Chips, semisweet, 6 ounce package, melted = 2 ounces unsweetened chocolate, 2 tbsp. shortening plus ½ cup of sugar

Cocoa

• 1/4 cup = 1 ounce unsweetened chocolate (decrease fat in recipe by ½ tbsp.)

Cornstarch

• 1 tbsp. = 2 tbsp. all-purpose flour or granular tapioca

Corn Syrup

• 1 cup, light = 1 cup sugar plus 1/4 cup of water

Flour

• All-purpose = 1 ½ tsp. cornstarch, potato starch or rice starch = 1 tbsp. rice flour or corn flour = 1 1/2 tbsp. whole wheat flour

• All-purpose, 1 cup, sifted = 1 cup plus 2 tbsp. sifted cake flour

• Cake Flour, 1 cup, sifted = 1 cup minus 2 tbsp. all-purpose flour

• Self-rising, 1 cup = 1 cup all-purpose flour, 1 tsp. baking powder, and ½ tsp. salt

Sugar

• Brown, 1 cup, firmly packed = 1 cup granulated white sugar

• Powdered, 1 cup = 1 cup sugar plus 1 tbsp. cornstarch, processed in food processor

• Granulated white, 1 tsp. = 1/8 tsp. artificial sweetener

Cooking and Baking Substitutions for Dairy Products:

Butter

• 1 cup = 1 cup shortening or lard plus ½ tsp. salt = 1 cup, 2 sticks, margarine (don not substitute whipped , low fat or tub margarine) Cream

• Heavy, (30 to 40% fat) 1 cup = 3/4 cup whole milk plus 1/3 cup butter or margarine (can be used for baking or cooking but will not whip)

• Light, (15 to 20% fat) 1 cup = 3/4 cup whole milk plus 3 tbsp. butter or margarine (can be used for cooking and baking) = 1 cup evaporated (not sweetened condensed), undiluted

• Half and half, 1 cup = 7/8 cup whole milk plus ½ tbsp. butter or margarine (can be used for cooking and baking) = 1 cup of evaporated milk (not sweetened condensed), undiluted

• Whipped, 1 cup = 1 cup frozen whipped topping, thawed

Eggs

• 1 large = 1/4 cup egg substitute

• 2 large = 3 small eggs = 1/2 cup of egg substitute = 1 large egg plus 2 egg whites

• 1 egg white = 2 tbsp. egg substitute

Milk

• Buttermilk, 1 cup = 1 cup whole milk plus 1 tbsp vinegar or lemon juice ( allow to sit 10 minutes before using) = 1 cup plain yogurt

• Fat-free, 1 cup = 4 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup of evaporated (not sweetened condensed) skim milk plus 1/2 cup of water

• Whole milk, 1 cup = 5 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup evaporated milk (not sweetened condensed) plus ½ cup of water

Sour Cream

• 1 cup = 1 cup plain yogurt

Here’s some more Cooking and Baking Substitutions:

Garlic

• 1 small clove = 1/8 tsp. garlic powder = 1 tsp of bottled minced garlic

• Garlic salt, 1 tsp = 1/8 tsp. garlic powder plus 7/8 tsp. table salt

Herbs

• Fresh, chopped, 1 tbsp. = 1 tsp. of dried herbs = 1/4 tsp. ground herbs

Mustard

• Dried, 1 tsp. = 1 tbsp. prepared mustard

Tomatoes

• Fresh, chopped, 2 cups = 1 (16-ounce) can, you may need to drain

Tomato Sauce

• 2 cups = 3/4 cup of tomato paste plus 1 cup of water

Alcohol Cooking and Baking Substitutions

Amaretto

• 2 tbsp. = 1/4 to 1/2 tsp. almond extract

Bourbon or Sherry

• 2 tbsp. = 1 to 2 tsp. vanilla extract

Brandy, fruit flavored Liqueur, Port Wine, Rum or sweet Sherry

• 1/4 cup or more = Equal amount of unsweetened orange or apple juice plus 1 tsp. vanilla extract or a corresponding flavor

Brandy or Rum

• 2 tbsp. = 1/2 to 1 tsp. Brandy or Rum extract

Grand Marnier or other orange liqueur

• 2 tbsp. = 2 tbsp. unsweetened orange juice concentrate or 2 tbsp. orange juice plus 1/2 tsp. orange extract

Kahula or other coffee or chocolate liqueur

• 2 tbsp. = 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp instant coffee dissolved in 2 tbsp. water

Marsala

• 1/4 cup = 1/4 cup white grape juice = 1/4 cup dry white wine plus 1 tsp. Brandy

Wine

• Red, 1/4 cup or more = equal amount of red grape juice or cranberry juice

• White, 1/4 cup or more = equal amount of white grape juice

These are some great Cooking and Baking Substitutions that you need ot keep handy because you just never know….

Equivalent Measures

*1 gallon = 4 quarts = 16 cups = 8 pints

*1/4 gallon = 1 quart = 4 cups = 2 pints

*1/2 quart = 2 cups = 1 pint = 16 fl oz

*1 cup = 1/2 pint = 8 fl oz = 16 Tbsp = 48 tsp = 237 ml

*3/4 cup = 6 fl oz = 12 Tbsp = 36 tsp = 177 ml

*2/3 cup = 32 tsp = 158 ml

*1/2 cup = 4 fl oz = 8 Tbsp = 24 tsp = 118 ml

*1/3 cup = 16 tsp = 79 ml

*1/4 cup = 2 fl oz = 4 Tbsp = 12 tsp = 59 ml

*1/8 cup = 1 fl oz = 2 Tbsp = 6 tsp = 30 ml

*1 Tbsp = 3 tsp = 15 ml

*1 tsp = 5 ml

5 Comments on Greg’s Tips

  1. tips on using black frying pan….I always wash mine & it’s just never “seasoned” as I want it. I do oil it & bake it for a while in a 300 oven. Any better hints would be so helpful.
    thanks.

  2. Well washing it, just washes away the seasoning, so you’ll never have a well seasoned pan.

  3. avatar Trina Bearden // January 8, 2012 at 4:54 pm // Reply

    I always use lard or Crisco. I have found that using a cooking spray or oil leaves a very sticky residue after a few uses.

  4. Trina, my grandma taught me to use Crisco.

  5. avatar Trina Bearden // January 8, 2012 at 8:44 pm // Reply

    So many people(my husband is one) think you can spray with Pam. Don’t do it! You will have to burn off the build up and then re-season your cast iron. My mother did this with a wood fire but now we use the gas burner for our crab boiling pot.

Leave a comment

Your email address will not be published.


*