Category Archives: 29. Substitutions

Seasoning and Other Handy Substitutions

Standard

Seasonings Substitutions:

  1. Apple Pie Spice, 1 Tsp.= ½ Tsp. ground cinnamon, ¼ tsp ground nutmeg, 1/8 tsp. ground allspice and a dash of ground ginger
  2. Cajun Seasoning, 1 Tblsp.= ½ tsp. white pepper, ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. ground red pepper, ½ tsp. paprika and ½ tsp ground black pepper
  3. Fresh snipped herbs, 1 Tblsp.= ½ to 1 tsp. dried herbs
  4. Poultry Seasoning,1 tsp.=3/4 dried sage and ¼ tsp. dried thyme
  5. Pumpkin Pie Spice, 1 tsp.= ½ tsp. ground cinnamon, ¼ tsp. ground ginger, ¼ tsp. ground allspice, and 1/8 tsp. ground nutmeg
  6. Allspice, ground=ground cinnamon, nutmeg or cloves
  7. Chili Powder= dash of bottled hot pepper sauce plus equal measures of ground organo and cumin
  8. Clove, ground= ground allspice, cinnamon or nutmeg
  9. Cumin,ground=chili powder
  10. Mustard, dry, 1 tsp.= 1 Tblsp. yellow prepared mustard
  11. Paprika= cayenne pepper (just a dash because it’s hotter than paprika.
  12. Cayenne pepper, ground, ½ tsp.= 2 to 3 drops bottled hot pepper sauce
  13. Curry Powder, All Purpose=1 tsp. black peppercorns, 3 Tblsp. cumin seeds, 4 Tblsp. coriander seeds, 1 Tblsp. ground ginger, 2 Tblsp. ground turmeric. Toast and grind the first three spices.  Mix them with the ginger and turmeric. Store in a sealed jar for several month. To make this a hot cutty powder, add ½ Tsp. or more ground cayenne. Makes ½ C.
  14. Curry Powder,Fragrant:  ¼ tsp. nutmeg pieces, ½ tsp. black peppercorns, 3 cloves, 1 tsp. cardamom seeds, 1 (2-inch) piece cinnamon stick, 1 tsp. fennel seeds, 1 tsp. fenugreek seeds, 2 Tblsp. cumin seeds, 4 Tblsp. coriander seeds, 1 Tablsp. Ground ginger, 2 Tblsp. ground turmeric.  Toast and grind the first 9 spices. Mix them with the ginger and turmeric.  Store in a sealed jar for several months. Makes ½ C.
  15. Garam Masala: ½ tsp. nutmeg pieces, 1 (3-inch)piece cinnamon stick, 3 cloves, 1 Tblsp. coriander seeds, 2 tsp. cardamom seeds. Toast and grind all spices together. Store in a sealed jar for several months.  Makes ½ C. (This is a mild almost sweet curry)  Add ¼ Tsp. of saffron if you have it.

Other Handy Substitutions:

Ingredient                                                             Quantity                                         Substitute

Baking Powder                                                     1 Tsp.                                             ¼ Tsp. baking soda plus ½                                                                        Tsp. cream of tartar

Chocolate                                                               1 square (1 oz.)                           3 or 4 Tblsp. cocoa plus 1 Tblsp. butter

Cornstarch                                                             1 Tblsp.                                           2 Tblsp. flour or 2 Tsp. quick-cooking tapioca when used for thickening purposes

Creme Fraiche: 1 C. light cream & 2 Tblsp. buttermilk in a glass container. Let stand at room temp for 8-24 hours or until thick. Stir well, cover and refrigerate for up to 10 days.  I’ve actually found that it can get thick in 10-15 minutes.

Arrowroot                                                               2 Tsp.                                              1 ¾ Tblsp. flour when used for thickening purposes

Cracker crumbs                                                     3/4 C.                                               1 C. bread crumbs

Dry Mustard                                                           1 Tsp.                                              1 Tbsp. prepared mustard

Flour, self-rising                                                    1 C.                                                   1 C. all-purpose flour plus ½ Tsp. salt and 1 Tsp. baking powder

Herbs, fresh                                                           1 Tblsp.                                           1 Tsp. dried herbs

Ketchup or Chili Sauce                                         1 C.                                                   1 C. tomato sauce plus ½ C. sugar and 2 T. vinegar (for use in cooking)

 Butter                                                                     1 C.                                                     7/8 C. corn or nut oil

Milk, sour                                                               1 C.                                                    1 Tblsp. lemon juice or vinegar plus regular milk to make 1 C. (let stand 5 minutes)

Whole Milk                                                            1C                                                       1/2 C. evaporated milk plus ½ C. water or 1/2 C half & 1/2 and 1/2 C. water

Min.marshmallows                                              10                                                       1 large marshmallow

Brown Sugar                                                         1/2 C.                                                  2 T. molasses in 1/2 C. granulated white sugar or 1 C. molasses plus ¼ to ½ Tsp. soda and reduce the liquid ¼ C or 1 C. maple syrup and ¼ C. corn syrup and reduce the liquid ¼ C.

Powdered Sugar                                                    1 C.                                                     1 C. granulated sugar plus 1 Tsp. cornstarch

Granulated White Sugar                                     1C.                                                       1 C.honey plus ¼ to ½ Tsp. soda and reduce the liquid by ¼ C.

Tomato Juice                                                         1 C.                                                      1/2 C. tomato sauce plus 1/2 C. water

When substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchange

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