Tuesday, February 8, 2011

Ingredients substitutions

An awesomely handy chart to have - from the people at the Chelsea Sugar Company

  • Self-raising flour 1 cup self-raising flour = 1 cup plain flour + 1½ teaspoons baking powder.

  • Butter 250g butter = the same quantity of margarine or 7/8 cup of oil (if recipe required melted butter).

  • Egg 1 whole egg = 2 egg yolks + 1 tablespoon water.

  • Caster sugar place white sugar in a food processor and pulse for approximately 1 minute until the grains are finer.

  • Dark Brown Sugar 1 cup Dark Brown Sugar = 1 cup Caster Sugar + ¼ cup Treacle or Golden Syrup.

  • Soft Brown Sugar 1 cup Soft Brown Sugar = 1 cup Caster Sugar + 2 Tbsp Golden Syrup.

  • Milk 1 cup blue or light blue milk = ½ cup water + ½ cup evaporated milk or cream. Alternatively use soy milk.

  • Buttermilk 1 cup buttermilk = ½ cup plain non-fat yoghurt + ½ cup milk.

  • Sour cream 1 cup sour cream = 1 cup milk + 1 tablespoon lemon juice or white vinegar stirred through and allowed to stand for 5 minutes to sour.

  • Baking powder 1 teaspoon baking powder = ¼ teaspoon baking soda + ½ cup buttermilk or sour milk and reduce the liquid in the recipe by half.

  • Cornstarch 1 tablespoon cornstarch = 2 tablespoons all-purpose flour.

  • Lemon juice small amounts of lemon juice e.g. 1 teaspoon can be substituted with vinegar. 1 tsp lemon juice = ½ teaspoon vinegar.

  • Honey 1 cup honey = 1 cup & 2 Tbsp of sugar + ¼ cup of the same liquid used in the recipe.

  • Unsalted butter – many US and UK recipes call for unsalted butter. You can buy unsalted butter in NZ, however regular butter (salted) is fine to use in your recipes.

  • Shortening 1 cup shortening = 1 cup butter or margarine.

  • Cinnamon 1 teaspoon ground cinnamon = ½ teaspoon ground all spice.

  • All Spice 1 teaspoon all spice = ½ teaspoon ground cloves + ½ teaspoon cinnamon

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