Having the perfect baking skills is a blessing, but even though we have spent much time in the kitchen during the coronavirus pandemic, not all of us have perfected them.
Baking requires organization, patience, coordination, attention to detail, but at the same time, it demands curiosity and creativity as well.
Therefore, in case you realize you don’t have all the needed ingredients after you had started with the work, don’t panic! You can always substitute an ingredient in cooking!
People knew the benefits of cooking substitutions long before this crisis and the social restrictions that do not allow us to go and borrow an ingredient from the neighbor.
Therefore, if things go in the right direction, but you lack an ingredient, do not worry, as there is always a way out!
Among the numerous recipes her grandmother left her, Amanda from Totally the Bomb also got a chart of cooking substitutions, and it is life-saving!
As she claims, “you are going to want to keep this information for future reference!”
Here it is:
- 1 cup self-rising flour = 1 cup all-purpose flour + 1 tsp baking powder
- 1 cup cake flour = 1 cup all-purpose flour + 2 tbsp corn starch
- 1 cup buttermilk = 1 cup milk + 1 tbsp vinegar or 1 tbsp lemon juice
- 1 cup heavy cream = ¾ cup milk + ¼ cup butter
- 1 cup sour cream = 1 cup Greek yogurt + 1 tsp baking soda
- 1 cup oil = 1 cup applesauce
- 1 cup butter = 1 cup shortening or 1 cup apple sauce
- 1 egg = ½ a large banana
- 1 tbsp vanilla = 1 tsp maple syrup or 1 ½ tsp honey
- 1 cup honey = 1 cup maple syrup or ½ cup water + 1 ½ cup sugar
- 1 cup brown sugar = 1 cup sugar + 2 tbsp molasses or 1 cup sugar + 1 tbsp maple syrup
- 1 tsp cream of tartar = 2 tsp lemon juice or 2 tsp vinegar
- 1 tsp baking soda = 4 tsp baking powder
- 1 tsp baking powder = ¼ tsp baking soda + ½ tsp cream of tartar
- 1 cup bread crumbs = 1 cup rolled oats or 1 cup crushed corn flakes or 1 cup crushed crackers
“Thank you to all the grandmas out there, for being so incredibly amazing, and knowing all the answers to all the things!”
We cannot agree more!
Yet, if you still lack an ingredient and it is not listed above, cookbook author David Joachim of The Food Substitutions Bible has a three-step process that can help you:
- Access the situation, and think about any other item that is similar and you have it in the kitchen
- Think of the function of the ingredient you lack, and the possibility to skip it. Will it impact the structure or texture of the dish?
- Think about an ingredient that might work best. He says: “Some people think that substitutes are magical and that one ingredient equals another. The results will be a little different.”
The result will surely be delicious, even though you have modified the recipe a bit!
Adaptability is the most important skill in the kitchen. When you need an ingredient, consider the needed flavor, texture, and cook time, and make decisions according to your taste.
Yet, don’t forget to consider the volume and weight of the ingredients as well. For instance, the weight of a cup of granulated sugar is very different from the one of a cup of powdered sugar.
Don’t be afraid to experiment and get creative, as cooking is an art!