Monthly Tips December 2010

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There are times when a recipe calls for a certain ingredient but you don't have it. Have you experienced this? I know many clever cooks who substitute with other ingredients. I often do as well, but I am never sure if it will actually work and sometimes I do not make the item.

That is why I was so happy to see a whole range of substitutions on the Campbells Kitchen Website When you get there, click on the link for Cooking Solutions, then choose, Smart Substitutions. I have listed some of them. Please use the link to check for other substitutions.

Campbell's Kitchen Cooking Substitutions

  1. If you only need 1 cup of buttermilk and don't want to buy a whole carton, pour 1 tablespoon distilled or cider vinegar into a measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using
  2. If you're out of milk for a recipe, substitute ½ cup whole evaporated milk mixed with ½ cup water
  3. If you're out of half-and-half, use 1 cup whole milk and 1 tablespoon melted unsalted butter for every cup of half-and-half called for (not recommended for use in coffee)
  4. Short on an egg for a baking recipe? Substitute 3 tablespoons vegetable oil and 1 tablespoon water for a whole large egg
  5. Use an equal amount of whole milk or half-and-half in place of evaporated milk
  6. One cup of sour cream or buttermilk may be used in place of one cup plain yogurt
  7. If a recipe calls for 1 cup whole milk and all you have is skim milk, combine 1 cup skim milk with 2 tablespoons melted butter
  8. When a recipe calls for Swiss cheese, any of the following may be used: Emmenthal, Gruyere, Swiss, or French Comte
  9. When a recipe calls for Cheddar cheese, any of the following may be used: Colby, Monterey Jack or American
  10. When a recipe calls for Parmesan cheese, any of the following may be used: Pecorino Romano, Asiago or Spanish Manchego
  11. When a recipe calls for Feta cheese, any of the following may be used: Italian ricotta salata, Mexican Cotija or a crumbly blue cheese (blue cheese will make the flavor somewhat more pungent)
  12. When a recipe calls for Muenster cheese, any of the following may be used: Monterey Jack, Havarti, farmer cheese or Provolone
  13. Substitute sour cream with an equal amount of plain yogurt to cut down on calories and fat
  14. Mascarpone is a mild, creamy cheese used to make tiramisu. If you can't find or don't have it, blend together ½ cup softened cream cheese and ½ cup sour cream or heavy cream for every cup of mascarpone called for.

Liquid Substitutions as suggested by Campbell's Kitchen

  1. Apple juice or white grape juice plus a splash of cider or white wine vinegar to taste makes a good stand-in for dry white wine when deglazing pans after searing meat
  2. In recipes calling for dry white wine, use a Sauvignon Blanc, Pinot Grigio or Pinot Gris. If a recipe calls for sweet white wine, try a Riesling or Gewürztraminer
  3. In recipes calling for dry red wine, use a Merlot, Pinot Noir, Cabernet Sauvignon or Burgundy. Port's distinctive flavor makes exact substitutions tricky, but if you don't have it, use an equal amount of Madeira or dry vermouth. For a nonalcoholic substitution, use equal parts grape juice and apple juice with 1 or 2 tablespoons balsamic vinegar
  4. If a recipe calls for beer, you can use an equal amount of nonalcoholic beer, apple cider or chicken or beef broth instead
  5. Use 1 cup boiling water mixed with 2 teaspoons instant coffee granules in recipes calling for 1 cup brewed coffee
  6. Marsala and Madeira, wines often used in Italian and Spanish cooking, have distinct flavors but can be used interchangeably in recipes. If you don't have either one, substitute with dry sherry

Campbell's Kitchen's Baking Substitutions

  1. Run out of baking powder? Combine ¼ teaspoon baking soda (bicarbonate of soda with), ¾ teaspoon cream of tartar
  2. Cornstarch is often used as a thickener for fruit cobbler and pie fillings. If you don't have it, all-purpose flour or quick-cooking tapioca may be used. For each tablespoon of cornstarch called for in the recipe, use 2 tablespoons flour or tapioca
  3. To add a little more fiber to baked goods, it's fine to replace up to one-third of the white all-purpose flour with whole wheat flour. (For example, if a recipe calls for 3 cups all-purpose flour, use up to 1 cup whole wheat flour.)
  4. To add interesting flavor to French toast or sweet breakfast casseroles, substitute ¼ cup orange juice for ¼ cup of the milk used to make the soaking liquid for the bread
  5. If you're out of unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa powder and 1 tablespoon vegetable oil for a 1-ounce square of chocolate
  6. If you have a cupboard full of spices, there's no need to buy a special container of pumpkin pie spice. Use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pie spice
  7. No need to buy apple pie spice for a recipe. Instead, for each teaspoon of pie spice called for, substitute 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and 1/8 teaspoon ground cloves
  8. Make your own self-rising flour by blending 1 cup sifted all-purpose flour with 1½ teaspoons baking powder and 1/8 teaspoon salt
  9. Use 1 to 2 teaspoons of pure vanilla extract to flavor recipes calling for a whole vanilla bean
  10. Some cake recipes call for cake flour. If you don't have it on hand, blend 1 cup minus 3 tablespoons all-purpose flour with 3 tablespoons cornstarch. The cake won't be quite as tender as it would be with cake flour, but it'll come close
  11. Many old-fashioned pie recipes use lard in the crust, making it super-flaky and crisp. An equal amount of vegetable shortening makes a fine substitute, or half shortening, half butter

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