Substituting Ingredients
An A to Z Kitchen Reference
SECOND EDITION
by
Becky Sue Epstein
and
Hilary Dole Klein
Introduction
Don't have an ingredient? Substitute! Don't like something? Substitute! Can't afford it? Substitute!It's Sunday morning. You wake up and find yourself strangely filled with energy. You decide to make pancakes as a special treat for the family-the fluffy yet substantial kind of pancakes your mother made on Sundays. You can almost taste them. You reach for the cookbook where the recipe is marked by a turned-down, much bespattered page.
"Sour Milk Griddle Cakes," the recipe reads. You stop. Who, in his or her right mind, keeps sour milk around? You can almost feel the softness of the pancake in your mouth, smothered with real Vermont maple syrup. This is the only pancake recipe you want to use. What should you do?
It's a Friday evening. You've prepared a wonderful meal, straight out of Julia Child (well, almost), fit for a king. Fit, you hope, for an enchanting business dinner that will eventually bring you all the projects, raises, and promotions you've dreamed of. It's 7:30, and the guests are due any moment. The sauce needs only one final touch to complete its superb flavor. You reach for the cognac to dash in the required two tablespoons. Then you stop. You recall cousin Don finished off the cognac last weekend. What now?
Whether on a deserted island, in a rented vacation cottage, or at home with no time for a trip to the store, everyone has, at some time, been in this predicament: The recipe you're making calls for an ingredient you don't happen to have on hand.
After becoming frantic with problems like this once too often, we decided to do something about it and came up with something that we, as well as our friends, could benefit by: a book of substitutions. A year of research, questioning, and testing later, the first edition appeared. For this second edition we have added ingredients required for newly popular American regional and international cuisines, including Cajun, Mexican, Central American, Southeast Asian, French Provincial, Italian country, and Pacific Rim. We have also incorporated ingredient equivalents directly into the text.
Take into account your personal preferences and our modern cuisine with its increasing health consciousness. Use your own judgment when you choose between substitutes for a given ingredient. Generally, these are substitutions, not exact equivalents.
Simple? Yes!
With this guide in your kitchen, you need not despair. We have it covered, from allspice to zucchini. Just look up the next best thing and continue on with your cooking and baking.
Remember: It's better to substitute than omit!
Tips for Successful Substituting
Here are a few general things to note for successful results when substituting:
]Where several substitutes are given, we've tried to list them beginning with the best-tasting (and best-functioning) equivalent; but use your own preferences as a guide.It's important to remember that substitutions which work in the oven may not work on top of the stove. And vice versa.
Baking
Certain substitutions are standard in baking recipes, one of the most obvious being that margarine can be used in place of shortening or butter without noticeably affecting the texture of the baked goods.
Baking times may vary, depending on the substitution, so be sure to monitor items and test for doneness.
When making substitutions in baking, try to keep the ratio of liquid ingredients to dry ingredients as close as possible to the original recipe.
Dairy Products
Except when needed for whipping, heavy cream and light cream can be used interchangeably. Yogurt or sour cream can be used for a tangier taste or a different fat content, although it's generally not a good idea to boil yogurt or sour cream: They can separate.
Fruits
When you're making a pie, one berry can be as flavorful as the next. And limes are as good as lemons in any recipe we can think of. Both are indispensable-a splash of either juice, for instance, will keep cut fruits and vegetables from turning brown.
We have substituted fruits by taste, which seemed the most appropriate method, especially when preparing non-baked items like drinks, salads, and sorbets. For cooking and baking, you will find that a fruit's size and textural differences affect cooking times and may alter the amount of fruit to be used in the recipe. For apples, especially, the type is important, both for taste and texture.
Herbs, Spices, and Flavorings
In general, 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs. When using dried herbs, crush them in the palm of your hand to release their flavors. If using dried substitutions, cook the dish 15 minutes after adding, then taste.
Wines and spirits are often used to add flavor. The alcohol evaporates quickly during cooking. For both red and white wines, stick to the drier, rather than sweet, varieties. Madeira, sherry, and port are used to add sweetness to specific cooking and baking recipes.
Make Your Own
You will notice recipes for common condiments, sauces, spice mixtures, and more throughout the book. Be adventurous and try them!
Substituting Ingredients A to Z
A
Acorn Squash
= butternut squash
= pumpkin
Agar-Agar
= gelatin
Alfalfa Sprouts
= watercress
See Sprouts
Allspice
= 1/4 teaspoon cinnamon and 1/2 teaspoon ground cloves
= 1/4 teaspoon nutmeg, in baking
= black pepper, in cooking
Almonds
= 1 lb. shelled = 1 to 1 1/2 cups
= 1 lb. in shells = 3 1/2 cups
Angel Hair Pasta
See Pasta
Angostura Bitters
= cinnamon, cloves, mace, nutmeg, orange and/or lemon peel, prunes, and rum (a secret formula)
Anise
= fennel
= dill
= cumin
Anise Seed Or Star Anise
= fennel seed
= caraway seed (use more)
= chervil (use a lot more)
Apples, chopped, 1 cup
= 1 cup firm pears, chopped, plus 1 tablespoon lemon juice
Apples 1 lb. = 2 large apples 1 lb. = 2 1/2 to 3 cups, sliced
Apples, sweet/mild
= golden delicious
= New Zealand Fuji
= red delicious
= Rome
= russet
Apples, tart
= Granny Smith
= Gravenstein
Apples, tart/sweet
= Jonathan
= McIntosh
= New Zealand Braeburn
= pippin
= Winesap
Arrowroot
= flour, up to a few tablespoons, for thickening
See Flour
Artichoke Hearts
= chayote, cooked and seasoned
= Jerusalem artichoke, also known as sunchoke
= kohlrabi, cooked
Arugula or Rocket
= Belgian endive
= endive
= escarole
= dandelion greens
Asian Pears
= pears
Azafran or Safflower
= saffron (use only a tiny bit)
B
Bacon
= smoked ham, in cooking
Baking Powder, 1 teaspoon double-acting
= 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.
= 1/4 teaspoon baking soda plus 1/2 cup sour milk or cream or buttermilk; reduce some other liquid from recipe
= 1/4 teaspoon baking soda plus 2 more eggs if recipe calls for sweet milk; reduce some other liquid from recipe
= 4 teaspoons quick-cooking tapioca
Baking Powder, 1 teaspoon single-acting
= 3/4 teaspoon double-acting baking powder
Bananas
1 lb. = 3 to > 4 whole
1 lb. = 2 c«ps, mashed
Barbecue Sauce
1/2 cup vinegar
1 cup ketchup
1/2 cup onion, chopped
1/2 teaspoon cayenne pepper
1/2 cup brown sugar
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
1/2 cup vegetable oil
1/2 teaspoon salt (optional)
2 tablespoons liquid smoke (optional)
Combine ingredients. Simmer for 30 minutes, if desired. Yields 21/3 cups.
Basil, dried
= tarragon
= summer savory
Basmati Rice
= long-grain white rice
Bay Leaf
= thyme
Beans, dried
1 lb. = 1 1/2 to 2 cups
1 lb = 5 to 6 cups cooked
1 cup = 2 to 21/2 cups canned
Bean Sprouts
= celery
See Sprouts
Beef, ground
= ground turkey
= ground pork
= ground veal
= ground lamb
Note: Combinations of beef and these substitutes can also be used in most recipes.
Beet Greens
See Greens
Belgian Endive
= fennel
See Lettuce
Bermuda Onions
See Onions
Blackberries
= boysenberries
= loganberries
= raspberries
Black Pepper
= allspice in cooking, especially if salt is used in dish
Black Peppercorns
= white peppercorns
Note: Peppercorns vary in strength.
Blueberries
= huckleberries
= elderberries
Bok Choy or Chinese Cabbage
= Napa cabbage
= Savoy cabbage
= green cabbage
Borage
= cucumber, especially in dishes with yogurt
Bouquet Garni
3 sprigs parsley, 1 sprig thyme, 1 bay leaf.
(Optional: basil, celery leaf, fennel, marjoram, tarragon, and other similar aromatic herbs)
Bourbon
= whiskey
Boysenberries
= blackberries
= raspberries
Brandy
= cognac
= rum
Bread
1 lb. = 10 to 14 slices
1 slice = 1/2 cup soft bread crumbs
1 slice = 1/4 to 1/3 cup dry bread crumbs
Bread crumbs, dry, 1/4 cup
= 1/4 cup cracker crumbs
= 1/2 slice bread, cubed, toasted, and crumbled
= 1/4 cup rolled oats
= 1/3 cup soft bread crumbs
= 1/4 cup matzoh meal
= 1/4 cup flour
= 1/4 cup crushed corn flakes
Broccoli rabe or Italian turnip
See Greens
Broth, Beef, 1 cup
= 1 bouillon cube plus 1 cup water
= 1 cup beef stock
= 1 cup beef consomme
Broth, Chicken, 1 cup
= 1 bouillon cube plus 1 cup water
= 1 cup chicken stock
Bulgur
= cracked wheat
= buckwheat or kasha
= brown rice
= couscous
= millet
= quinoa
Butter, for frying
= oil
= bacon grease (this will flavor food, too)
Butter, in baking
= margarine
= shortening
Note: Oil is generally not interchangeable with butter in baking.
Butter, 1 cup
= 1 cup margarine
= 7/8 cup vegetable shortening
= 7/8 cup lard
= 7/8 cup cottonseed oil
= 7/8 cup nut oil
= 7/8 cup corn oil
= 2/3 cup chicken fat (not for baking or sweets)
= 7/8 cup solid shortening
Note: For softened butter, or to stretch butter, blend 1/2 cup corn oil or safflower oil into 1 lb. butter; refrigerate.
Butter
1 lb. = 4 sticks
1 lb. = 2 cups
1 cup = 2 sticks
1 stick = 1/2 cup
2 tablespoons = 1/4 stick
2 tablespoons = 1 ounce
4 tablespoons = 1/2 stick
4 tablespoons = 2 ounces
8 tablespoons = 1 stick
8 tablespoons = 4 ounces
16 tablespoons = 2 sticks
16 tablespoons = 8 ounces
Buttermilk
= 1 cup milk plus 1 3/4 tablespoons cream of tartar
= sour cream
Butternut Squash
= acorn squash
= pumpkin
= buttercup squash
C
Cabbage
See Chinese Cabbage, Green Cabbage, Red Cabbage, Savoy Cabbage
Cabbage
1 lb. = 4 cups shredded raw
1 lb. = 2 cups cooked
Cactus or Nopal
= green pepper
= okra
Cactus Pear
= kiwi
= watermelon
Capers
= pickled, green nasturtium seeds
= chopped green olives
Capon
= large roasting chicken
Caraway Seed
= fennel seed
= cumin seed
Cardamom
= cinnamon
= mace
Carrots
= parsnips
Carrots
1 lb. = 3 cups shredded or sliced raw
Cauliflower
= kohlrabi
Cayenne Pepper
= hot red pepper
= ground chili powder
Celery
= green pepper
= jicama
= bean sprouts
= Belgian endive
= fennel
Celery
1 stalk = 1/3 cup diced
Celery Root or Celeriac
= kohlrabi
= turnip
Celery Seed
= dill seed
Cepe (Porcini or Boletus) Mushrooms
= Shiitake mushrooms
See Mushrooms
Chanterelle Mushrooms
= pied de mouton or hedgehog mushrooms
See Mushrooms
Chard
See Greens
Chayote Squash or Nirliton Or Christophine Squash
= green peppers, when cooked and stuffed
= large zucchini, cooked
Cheese
4 ounces = 1 cup shredded
Cheese
Within eacb group, these cbeeses can be substituted for eacb otber.
Cherimoya
= a mixture of pears, pineapple, and banana with lemon/lime juice
Chervil
= parsley
= tarragon (use less)
= anise (use less)
= Italian parsley
See Lettuce
Chicken, pieces
= turkey
= Cornish game hen
= rabbit
Chicken Breasts, boneless
= turkey breast slices
= veal scallops
Chile (or Chili) Oil or Red Pepper Oil
3 tablespoons sesame oil
3 to 4 spicy red peppers
Heat oil. Fry peppers until they turn dark. Remove peppers and discard. Use the remaining oil.
Chile or Chili Peppers, hot
= habanero
= Fresno
= jalapeno
= serrano
Chile or Chili Peppers, milder
= Anaheim or Chile verde
= banana peppers or Hungarian wax peppers
= pepperoncini
= poblano (called ancho when dried)
Note: Chili peppers vary greatly in strength from mild to extra-hot, so use care when attempting substitutions.
Chili Powder
= cayenne pepper (Optional. add cumin, oregano, garlic, and other spices)
Chinese Cabbage
= cabbage = lettuce
Chinese Parsley
See Cilantro
Chives
= green onion tops
= onion powder (use small amount)
= leeks
= shallots (use less)
Baking Chocolate
1 square = 1 ounce
Chocolate, Baking, unsweetened, l ounce or square
= 3 tablespoons unsweetened cocoa plus 1 tablespoon butter or margarine
= 3 tablespoons carob powder plus 2 tablespoons water
Chocolate, Baking, unsweetened pre-melted, 1 ounce
= 3 tablespoons unsweetened cocoa plus 1 tablespoon oil or melted shortening
Chocolate, Semi-sweet, G ounces chips, bits, or squares
= 9 tablespoons cocoa plus 7 tablespoons sugar plus 3 tablespoons butter or margarine
Chocolate, White
Note: There is no exact substitute for white chocolate.
Chocolate, White, chips
= semi-sweet or milk chocolate chips, in cookies or cakes
Chocolate Chips
1 12-ounce package = 2 cups
Chutney
1 8-ounce jar apricot or peach preserves
1 clove garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger, or 1 tablespoon fresh or candied ginger
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1/2 cup raisins (optional)
Combine ingredients. Yields 1 1/2 cups.
Cilantro or Coriander Leaf or Chinese Parsley
= parsley and lemon juice
= Italian parsley (for looks)
= orange peel with a little sage
= lemon grass with a little mint
Cinnamon
= allspice (use less)
= cardamom
Clementines
= tangerines
= mandarin oranges
Cloves, ground
= allspice
= nutmeg
= mace
Club Soda
= mineral water seltzer
Cockles
= small clams
Cocktail Sauce
2 tablespoons horseradish
1/2 cup ketchup
1 1/2 teaspoons Worcestershire sauce (optional)
2 tablespoons lemon juice (optional)
black pepper (optional)
bottled hot sauce (to taste; optional)
1/2 cup chili sauce (optional)
Combine ingredients.
Coconut, grated
Note: If less than 1/2 cup, can be omitted from recipe.
Coconut Milk, fresh, thick, 1 cup
= 4 to 5 tablespoons coconut cream, solidified, dissolved in 1 cup hot water or milk
= 1 cup top layer of canned cream of coconut liquid
= 1 cup medium cream with 1 teaspoon coconut flavoring
Coconut Milk, fresh, thin, 1 cup
= 2 tablespoons coconut cream, solidified, dissolved in 1 cup hot water or milk
= 1 cup canned cream of coconut liquid
= 1 cup whole milk with 1 teaspoon coconut flavoring
= 1 cup milk beaten with 3 tablespoons grated coconut
Coffee
1/2 cup strong brewed = 1 teaspoon instant in 1/2 cup water
1 lb. ground = 80 tablespoons
1 lb. ground = 30-40 cups (servings)
Cognac
= brandy
Collard Greens
See Greens
Coriander Leaf
See cilantro
Coriander Seed, ground
= caraway plus cumin
= lemon plus sage
Corn
6 ears = 2 to 3 cups kernels
Corn Flour
= flour, up to a few tablespoons, for thickening
See Flour
Cornish Game Hen
= squab
= quail
Cornmeal
= (corn) grits
= polenta
Cornstarch
= flour, up to a few tablespoons, for thickening
See Flour
Corn syrup, light, 1 cup
= 1 1/4 cups sugar plus 1/3 cup liquid, boiled together till syrupy
Cottage Cheese
1 lb. = 2 cups
Cottage Cheese
See Cheese, Cottage
Couscous
= bulgur (cracked wheat)
= quinoa
= kasha
= millet
= orzo
= rice
Crayfish
= small lobster
= prawns
= langouste (langoustine)
Cream, Clotted
= heavy cream, whipped to soft peaks
= sour cream with a pinch of baking soda
= creme fraiche
Cream, Heavy, not for whipping, 1 cup
= 3/4 cup milk plus 1/4 cup shortening or butter
= 2/3 cup evaporated milk
Heavy or Whipping Cream
1 cup = 2 cups whipped
Cream, light (or Half and Half), 1 cup
= 1/2 cup heavy cream plus 1/2 cup milk
= 7/8 cup milk plus 3 tablespoons butter or margarine
= 1/2 cup evaporated milk plus 1/2 cup milk
Cream, Whipped, sweetened, 1 cup
= 1 4-ounce package frozen whipped cream topping
= 1 envelope whipped topping mix, prepared as directed
= 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 teaspoon sugar
= 1 cup nonfat dry milk powder whipped with 1 cup ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold firm)
= ice-cold evaporated milk, whipped (use immediately)
Cream Cheese
= cottage cheese blended with cream or cream with a little butter and/or milk to correct consistency
Creme Fraiche
= sour cream, in recipes
= 1/2 sour cream and 1/2 heavy cream
Creme Fraiche
1 cup heavy cream
1/2 cup buttermilk or sour milk or yogurt
Stir well in glass container. To make firm creme fraiche, let sit in a wane place for 6 hours and then refrigerate. Yields 1 1/2 cups.
Cumin
= 1/3 anise plus 2/3 caraway
= fennel
Currants
= gooseberries
Currants, 1 cup (dried)
= 1 cup raisins
= 1 cup soft prunes or dates, finely chopped
Note: If less than 1/2 cup, can be omitted from recipe.
Curry Powder
2 tablespoons ground coriander
1 tablespoon black pepper
2 tablespoons cumin
2 tablespoons red pepper
2 tablespooons turmeric
2 tablespoons ground ginger
Optional: allspice, cinnamon, ground fennel, fenugreek, garlic powder, mace
Combine. Yields 2/3 cup.
D
Daikon
= jicama
= radish
Dandelion Greens
See Greens
Dates
1 lb. = 22/3 cups chopped, pitted
Dates
= raisins
= figs
= prunes
Note. If less than 1/2 cup, can be omitted from recipe.
Dill Seed
= caraway
= celery seed
E
Edible Blossoms, for garnish and in salads
= bachelor buttons
= blue borage
= calendula petals
= chive blossoms
= Johnny-jump-ups
= mini carnations
= nasturtiums
= pansies
= rocket
= rose petals
= snap dragons
= violets
= wild radish
Eggs 1 cup = 4 to 5 Large 1 cup = 8 to 10 whites 1 cup = 10 to 12 yolks
Eggs, for scrambling
= tofu, lightly chopped
Eggs, Whole
= 2 tablespoons liquid plus 2 tablespoons flour plus 1/2 tablespoon shortening plus 1/2 teaspoon baking powder
= 2 yolks plus 1 tablespoon water
= 2 yolks, in custards, sauces, or similar mixtures
= 2 tablespoons oil plus 1 tablespoon water
= 1 teaspoon cornstarch plus 3 tablespoons more liquid in recipe
Note: If halving recipe, do not try to halve one egg; use one whole egg.
If short one more egg in recipe, substitute 1 teaspoon vinegar or 1 teaspoon baking powder.
Elderberries
= blueberries
= huckleberries
Elephant Garlic
= garlic (use less)
Endive or Curly Endive
= Belgian endive
= chicory
= escarole
See lettuce
Enoki (Enokitake) Mushrooms
= oyster mushrooms
See Mushrooms
Escarole
= arugula
= endive
Evaporated Milk
= light cream or half and half
= heavy cream
F
Fava Beans
= lima beans, especially baby lima beans
Feijoa
See Guava
Fennel, bulb or Florentine
= Belgian endive = celery
Fennel Seed
= anise seed or star anise = caraway seed
Figs
1 lb. = 2 2/3 cups chopped
Figs
Note: If less than 1/2 cup, can be omitted from recipe.
File Powder
See Gumbo File
Fines Herbes
Equal amounts of parsley, tarragon, chervil, and chives
Fish Fillets
= bass or sea bass, also known as Mexican bass or Chilean bass
= bluefish
= carp
= catfish
= cod
= coho salmon, also known as salmon trout
= flounder
= grouper
= haddock
= halibut
= ling cod
= John Dory
= mahimahi
= monkfish, also known as lotte
= muskellunge, also known as muskie
= nilefish
= orange roughy
= pickerel
= pike
= plaice
= pollock
= red snapper
= rock cod
= rockfish
= salmon
= sandab
= scrod (this is a type of catch, not a type of fish)= shark (dogfish)
= sole
= striped bass= talapia, also known as golden talapia or St. Peter's fish= trout
= turbot
= walleyed pike= whitefish
Fish Steaks
= ahi
= albacore
= cod
= halibut
= John Dory
= mackerel
= ono
= salmon
= sea bass
= shark
= swordfish
= tuna
Fish, Whole
= bass
= catfish
= flounder
= halibut
= mackerel
= muskellunge
= perch
= pike
= salmon
= smelt
= trout
= turbot
Five Spice Powder, for Oriental cooking
Equal amounts of anise, fennel, cinnamon, black pepper, and cloves
Flavorings (extracts and aromatics)
Commonly available; some are imitation:
Flour
1 lb. white = 3 1/2 to 4 cups
1 cup white = 1 cup plus 2 tablespoons cake flour
1 lb. cake = 4 to 4 1/2 cups
1 cup cake = 7/8 cup white flour
1 lb. whole wheat = 3 cups sifted
Flour, for thickening, up to a few tablespoons only
= Bisquick
= tapioca, quick cooking
= cornstarch or corn flour (use less)
= arrowroot (use less)
= brown rice flour or soy flour or rye flour
= potato starch or potato flour
= mashed potatoes, flakes or prepared
= 1 whole egg or 2 yolks or 2 whites (especially for cooked sauces)-whisk continuously
= pancake mix, for frying pork chops or chicken
Flour, Graham
= whole wheat flour
Flour, Self-rising, 1 cup
= 1 cup flour plus 1/4 teaspoon baking powder
(Optional. add a pinch of salt)
Flour, White, for baking, 1 cup
= 1 cup plus 2 tablespoons cake flour
= 3/4 cup whole wheat flour; reduce shortening to 2/3 the amount for cookies; add 1 or 2 more tablespoons liquid for cakes; add more for bread.
Note: Whole wheat flour will make the product denser (heavier); it's advisable to start out substituting half whole wheat or other grain flours. Rye, for instance, has a nutty flavor. Soy can also be used for extra protein; substitute 1/lo to 1/4 soy flour for wheat flour.
Flour, Whole Wheat, 1 cup
= 1 cup graham flour = 2 tablespoons wheat germ plus enough white flour to make 1 cup. Note.- Product may be less dense or lighter when using white flour.
Flowers
See Edible Blossoms
Focaccio Bread
= baked pizza dough
G
Galangal or Laos Powder
= ginger root or powdered ginger plus cardamom
Garam Masala, for Indian cooking
2 teaspoons ground cardamom
5 teaspoons ground coriander
4 teaspoons ground cumin
1 teaspoon ground cloves
2 teaspoons black pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Combine. Yields 1/3 cup
Garlic, 1 clove
= 1/4 teaspoon minced, dried garlic
= 1/8 teaspoon garlic powder
= 1/4 teaspoon garlic juice
= 1/2 teaspoon garlic salt (and omit 1/2 teaspoon salt from recipe)
= garlic chives (use more)
= elephant garlic (use more)
Garlic
1 clove garlic = 1/2 - 1 teaspoon chopped garlic
Garlic Butter
1 clove garlic, mashed
4 tablespoons salted butter, creamed or melted
Combine. Yields 1/4 cup.
Garlic, Green
= leeks
Ghee
= clarified butter
Ginger, fresh, grated
= powdered ginger (use less)
= minced, crystalized ginger with sugar washed off
Ginger, powdered
= 1/3 mace plus 2/3 lemon peel
Gooseberries
= currants
Green Beans
= haricots verts
= wax beans
Green Cabbage
= Savoy cabbage = Chinese cabbage = kohlrabi = lettuce
Green Onions
= scallions
= leeks
= shallots (use less)
= chives
Green Peppers
1 large = 1 cup diced
Green Peppers
= yellow peppers = red peppers = celery
Greens, mild in flavor
= beet greens
= collard greens
= broccoli rabe, also known as rapini
Greens, medium in flavor
= kale
= spinach
= Swiss chard, also known as chard
Greens, strong in flavor
= dandelion greens
= mustard greens
= turnip greens
Grits (corn)
= cornmeal
= polenta
Guavas
= pears with nutmeg and lime juicy
Gumbo File
= sassafras
H
Haricots Verts
= young green beans
Herb Butter
1/2 teaspoon parsley
1/2 teaspoon chives
1/2 teaspoon tarragon
1/2 teaspoon shallots
4 tablespoons salted butter, creamed
Combine. Yields 1/3 cup.
Honey
1 lb. = 11/3 cups
Honey, in baking, 1 cup
= 1 1/4 cups sugar plus 1/4 cup more liquid
Note. This may cause the product to brown faster and may necessitate a lower oven temperature.
Honey Butter
1 tablespoon honey
3 tablespoons unsalted butter, creamed
Combine. Yields 1/4 cup.
Honey mustard
2 tablespoons honey
3 tablespoons prepared yellow mustard
Combine. Yields 1/4 cup.
Hot Fudge Sauce
1 egg, slightly beaten
1 cup sugar
1/4 cup cream
2 squares unsweetened baking chocolate
1 tablespoon butter
1 teaspoon vanilla
Melt first 4 ingredients slowly over low heat. Bring to a boil: Cool a minute. Beat in butter and vanilla. Serve warm over ice cream. Yields 1 1/2 cups.
Bittersweet Hot Fudge Sauce
4 squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup water
1 3/4 cups sugar
3/4 cup corn syrup
1 teaspoon vanilla or rum
Melt butter and chocolate slowly over low heat. Add water, sugar, and corn syrup. Boil 10 minutes. Allow to cool a bit. Beat in the vanilla or rum. Serve warm. Yields 2 1/2 cups.
Hot Pepper Jelly
1 cup apple jelly
1 1/2 small, hot chilies or 2 tablespoons canned chili peppers
Combine. Process in a food processor. Yields 1 cup.
Hot Pepper Sauce
= bottled hot sauce
= Tabasco sauce
= ground red pepper
= cayenne pepper
= hot red pepper flakes
= chili powder
Hot Red Pepper Flakes
= chopped, dried red pepper pods
= red pepper (use less)
Huckleberries
= blueberries
= elderberries
J
Japanese Pears
See Asian Pears
Jerusalem Artichoke or Sunchoke
= artichoke heart
Jicama
= daikon
= raw turnip
= water chestnut
Juniper Berries
= a dash of gin
K
Kabocha Squash
= buttercup squash
= butternut squash
Kale
See Greens
Ketchup
1/2 cup tomato sauce
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon ground cloves
or
Kidney Beans
= pink beans = pinto beans = red beans Note: These substitutes are smaller beans.
Kiwi Fruit
= strawberries with a little lime juice Note: Use only fresh berries.
Kohlrabi
= cauliflower
= artichoke
= heart
= broccoli
= stems
= cabbage
= celeriac
= radish
= turnip
L
Leeks
= shallots
= green
= onions
= onions (use less)
Lemon
= lime
Lemon
1 medium = 2 to 3 tablespoons juice
1 medium = 1 to 2 teaspoons rind, grated
Lemon, as flavoring
= lime
= lemongrass
= verbena
Lemongrass
= lemon or lemon rind
= verbena
Lemon Juice
= vinegar
= lime juice
= crushed Vitamin C pills mixed with water to taste (for small amounts)
Lemon Peel, grated
= equal amount of marmalade
= equal amount of lime or orange peel
Note: If less than 1 tablespoon, can be omitted from recipe, especially if another flavoring or essence is used.
See Flavorings
Lentils
= yellow split peas
Lettuce and Salad Greens, buttery and soft
= bibb, also known as limestone
= Boston, also known as butter
= mache, also known as lamb's lettuce or corn salad
= oak leaf
= red salad bowl
Lettuce and Salad Greens, crisp and crunchy
= Cos
= curly endive
= iceberg
= romaine
= salad bowl
Lettuce and Salad. Greens, pungent to slightly bitter
= arugula, also known as rocket
= Belgian endive
= chervil
= dandelion greens
= escarole
= lovage
= mustard greens
= pepper grass, also known as garden cress
= radicchio, also known as chicory
= sorrel
= watercress
Lima Beans
= fava beans
Lime
= lemon
Lime Juice
= lemon juice
Liqueurs
Standard flavors include:
Loganberries
= blackberries
= boysenberries
= raspberries
Lovage
= celery leaves
See Lettuce
Lychee
= peeled grapes
M
Macaroni
1 lb. elbow = 8 to 9 cups cooked
Macaroni
See Pasta
Mace
= allspice
= cloves
= nutmeg (Optional. add cardamom)
Mache
See Lettuce
Madeira
= sherry
= port
Mango
= peach with a little lemon and allspice
Margarine
= butter
= shortening
Note: See Butter entries.
Margarine
1 lb. = 4 sticks
1 lb. = 2 cups
1 stick = 1/2 cup
Marinade for Beef, Lamb, or Chicken
1 cup red wine or red wine vinegar for beef or lamb; 1 cup dry white wine for chicken
1 cup salad oil or olive oil or combination
2 cloves garlic
1 teaspoon black pepper, freshly ground
1/4 cup minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
Optional:
Marinade for Fish or Chicken
1 1/2 cups soy sauce
1 3/4 cups ketchup
1/4 cup dry red wine
2 tablespoons fresh grated ginger
2 tablespoons brown sugar
1 small onion, finely chopped
juice of 1 lemon (2 to 3 tablespoons)
dash of bottled hot sauce
2 cloves garlic, mashed
Combine ingredients. Yields 4 1/4 cups.
Marinade for Pork
1 1/2 cups dry white wine 3 tablespoons olive oil
1 small onion, chopped 1 bay leaf
2 whole cloves
1/2 teaspoon dried thyme
Optional:
Marjoram
= oregano (use less)
= thyme
Marshmallows
1 large = 6 miniature
11 large = 1 cup
Masa Harina
= corn flour
Mascarpone
= cream cheese, whipped with a little butter and/or heavy cream
See Cheese, Mascarpone
Matsuke Mushrooms
= morel mushrooms
See Mushrooms
Maui Onions
See Onions, Sweet
Mayonnaise
= yogurt or sour cream, especially in small amounts and in dips
(Optional. add lemon juice)
Melon
= papaya
= mango
Melon, Crenshaw
= Spanish melon
Melon, Honeydew
= Casaba melon
Mexican Mint Marigold
= tarragon
Milk, Evaporated
= light cream or half and half
= heavy cream
milk, in baking
= fruit juice plus 1/2 teaspoon baking soda added to the flour
Milk, 1 cup
= 1 cup light cream (Optional. delete up to 4 tablespoons shortening from recipe)
= 1/2 cup evaporated milk plus 1/2 cup water
= 1 cup skim milk (Optional. add 2 tablespoons shortening)
= 3 tablespoons powdered milk plus 1 cup water (add 2 tablespoons butter if whole milk is required)
= soy or nut milks, in recipes
Millet
= orzo (or other tiny pasta)
= barley
= quinoa
Mineral water
= club soda
= seltzer
Mint
= mint or spearmint tea from tea bags or bulk tea
= creme de menthe, in sweets
Mirin
= sweet sherry
= sweet vermouth
Mirliton
See Chayote
Molasses, in baking, 1 cup
= 3/4 cup white or brown sugar plus 1/4 cup liquid
Morel Mushrooms
= matsuke mushrooms
Mung Beans
= split peas
Mushrooms
See Cepe, Cbanterelle, Matsuke, Morel, Oyster, Pied de Mouton, Porcini, Sbiitake
Mushrooms, Fresh
1 lb. = 5 cups sliced
1 lb. = 12 ounces canned, drained
Mustard, Dry, 1 teaspoon
= 1 tablespoon prepared mustard from jar
Mustard Greens
See Lettuce
Prepared Mustard
1 teaspoon dry mustard
1/2 teaspoon water
2 drops vinegar
Combine well. Yields 1/2 tablespoon.
N
Nectarines
= peaches
Noodles
1 lb. dried = 6 to 8 cups cooked
Noodles
See Pasta
Nopal
See Cactus
Nutmeg
= allspice
= cloves
= mace
Nuts
1 lb. shelled = 4 cups nutmeats
1 lb. in shell = 12/3 cups nutmeats
Nuts, in baking
= bran
= soy nuts, toasted and chopped
Note: If less than 1/2 cup, can be omitted from recipe.
O
Oil, for cooking, interchangeable:Oil, for salads, flavored
= almond oil
= Asian sesame or dark sesame oil (mix with an unflavored oil)
= hazelnut oil
= olive oil (use virgin)
= walnut oil
Oil, for salads, unflavored, interchangeable
= avocado oil
= canola oil
= rice bran oil
= safflower oil
= soy oil
Oil, for sauteing (not for deep-fat frying)
= margarine or butter
Oil, in baking, l tablespoon
= 1 1/4 tablespoons butter
= 1 1/4 tablespoons margarine
= 1 tablespoon mayonnaise, in cake recipes
Note: Use these substitutions only for small amounts, up to a few tablespoons. If substituting olive or other strong oils in baking, add a few drops of mint to mask the pungency; the baked goods will have a mint flavor.
Okra
= eggplant (although texture will be different)
Onion
1 medium = 3/4 cup chopped
Onion, White or yellow, 1 medium or 1/4 cup
= red onion, not usually used for cooking
= 1 tablespoon instant minced onion
= 1/4 cup frozen chopped onion
= 1 tablespoon onion powder
= shallots (use more)
= leeks
= green onions (use more)
Onion Powder
See Onion, White or Yellow
Onions, Sweet
= Vidalia
= Walla Walla
= Maui
= red, also called Italian red or purple
= Bermuda
= Spanish yellow
Orange Peel
= tangerine peel
= marmalade
= Grand Marnier
= Curacao
= Cointreau
= lemon or lime peel
Orange Peel, grated
= equal amount of marmalade
= equal amount of lemon or lime peel
Note: If less than 1 tablespoon, can be omitted from recipe.
Oranges
1 medium = 1/3 to 1/2 cup juice
1 medium = 1 to 2 tablespoons peel, grated
Oregano
= marjoram
= rosemary
= thyme, fresh
Oyster Mushrooms
= button or market mushrooms
P
Pancake Syrup
= fruit jelly, melted (add water to thin)
Pancetta
= lean bacon, cooked
= prosciutto
= thinly sliced ham
Paprika
= turmeric with red or cayenne pepper
Parsley
= chervil
= tarragon
Parsley Root
= parsnip
Parsnips
= parsley root
= carrots
Passion Fruit
= pomegranates with apricot and grapefruit
= pomegranates
Pasta, filled
= agnolotti
= ravioli
= tortellini
= cannelloni
= manicotti
Pasta, flat
= noodles
= fettuccine
= linguine
= tagliatelle
Pasta, medium
= rice noodles
= spaghetti
= soba (buck wheat) noodles
= Oriental (ramen) noodles
Pasta, miscellaneous shapes
= farfalle ("butterflies")
= mostaccioli ("little mustaches")
= rotelle ("wheels")
= rotini ("corkscrews")
= ruote ("wagon wheels")
= gnocchi (miniature potato dumplings)
Pasta, thin
= angel hair
= bucatini
= fedelini
= vermicelli
= fusilli
= spaghettini
= cappellini
Pasta, tiny
= orzo
= pastini
Pasta, tube
= bocconcini
= cannolicchi
= ditali
= macaroni
= penne
= rigatoni
= ziti
Pattypan Squash or Summer Squash
= yellow crookneck squash
= yellow straightneck squash
= zucchini
Peaches
1 lb. = 4 medium
1 lb. = 2 cups, sliced, peeled
Peaches
= nectarines
= cantaloupe (in an ice, primarily)
Peanut Butter
= sesame paste
= other nut butters
Peanuts
1 lb. shelled = 21/4 cups
Pear Apple
See Asian Pears
Pears
= Asian pears
= apples
Peas
1 lb. in pod = 1 cup shelled
Pecans
1 lb. shelled = 3 to 4 cups nutmeats
Pecans
Walnuts, in small amounts
Pepper
See Black Pepper, Cayenne Pepper, Hot Red Pepper, Red Pepper
Peppercorns
See Black Peppercorns, White Peppercorns
Peppers
See Chile or Chili Peppers, Green Peppers, Red Peppers, Yellow Peppers
Pesto
2 cups fresh basil leaves, washed and thoroughly dried
2 cloves garlic
1/2 cup olive oil
1 cup freshly grated Parmesan or Romano cheese
Optional: 1/2 cup toasted pine nuts or shelled walnuts
Process in a blender or food processor until smooth. Serve at room temperature. Yields 2 cups.
Pickling Spice
4 3-inch cinnamon sticks
1 1-inch piece dried ginger root
2 tablespoons mustard seed
2 teaspoons whole allspice
2 teaspoons black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seed
2 teaspoons coriander seed
2 teaspoons whole mace, crumbled
8 bay leaves, crumbled
1 whole 1 1/2-inch dried red pepper, chopped
Combine ingredients. Yields z/3 cup.
Pied de Mouton or Hedgehog Mushrooms
= chanterelles
Pie Spice, Pumpkin or Apple
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cardamom
1/4 teaspoon ground cloves
Combine spices. Yields enough for one 9-inch pie.
Pimento
= sweet red peppers, roasted and peeled
Pineapple guava
See Guava
Pine Nuts or Pignoli
= chopped walnuts for pesto and other Mediterranean-type recipes = blanched, peeled, slivered almonds
Pink Beans
= pinto beans
= red beans
= kidney beans (these are larger)
Pinto Beans
= pink beans
= red beans
= kidney beans (these are larger)
Pita Bread
= flour tortillas
Polenta
= cornmeal
= grits
Ponzu Sauce
2 parts soy sauce
1 part lemon juice
Combine.
Porcini Mushroom
= shiitake mushrooms
= cepe or boletus mushrooms
Pork, ground
= sausage meat (omit salt and other spices from recipe)
Pork Fat, fresh
= salt pork, boiled briefly (omit salt from recipe)
= unsmoked bacon, boiled briefly (omit salt from recipe)
Port
= Madeira
= sherry
Potatoes
1 lb. = 3 medium
1 lb. = 3 cups sliced
1 lb. = 2 1/4 cups cooked
1 lb. = 1 3/4 cups mashed
Poultry Seasoning
2 tablespoons dried marjoram
2 tablespoons dried savory
2 teaspoons dried parsley
1 tablespoon dried sage
1 1/2 teaspoons dried thyme
Combine. Yields 1/3 cup.
Prawns
= shrimp
Prosciutto
= smoked ham
Prunes
= dates
= raisins
= dried apricots
Note: If less than 1/4 cup, can be omitted from recipe.
Pumpkin
= acorn squash
= butternut squash
Prunes
1 lb. = 21/4 cups pitted
Q
Quail
= Cornish game hen
= squab
Quince
= golden delicious apples
= Bartlett pears
Quinoa
= couscous
= millet
See Rice
R
Rabbit
= chicken pieces
Radicchio
See Lettuce
Raisins, 1 cup
= 1 cup currants
= 1 cup soft prunes or dates, finely chopped
Note: If less than 1/4 cup, can be omitted from recipe.
Raisins
1 lb. = 2 3/4 cups
Rapini
See Greens
Raspberries
= blackberries
= boysenberries
Red Beans
= pinto beans
= pink beans
= kidney beans (these are larger)
Red Cabbage
= green cabbage
Red Onion
= Bermuda onion
= Maui onion
= Vidalia onion
See Onions, Sweet
Red Pepper, ground
= cayenne pepper
= chili powder
= hot pepper sauce
= bottled hot sauce
= hot red pepper flakes
Red Pepper Flakes, Hot
= chopped, dried red pepper pods
= red pepper (use less)
Red Pepper Oil
See Chile (or Chili) Oil
Red Pepper Sauce, Hot
See Hot Pepper Sauce
Red Peppers, Sweet
= green pepper
= yellow pepper
Note: This is for bell peppers, not Chile or chili peppers.
Rice
1 cup uncooked = 3 cups cooked
1 lb. = 2 to 2 1/2 cups uncooked
Rice
The following grains may he served instead of rice - or rice can be substituted for them
Rice, "risotto" or arborio
= short-grain white rice
= short-grain brown rice
Seasoned Rice Vinegar
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
Combine. Yields 1/4 cup.
Rice Wine
See Sake
Rocket
See Arugula
Romaine
See Lettuce
Rosemary
= marjoram
= oregano
Rum
= brandy
= cognac
S
Safflower or Azafran
= saffron (use only a tiny bit)
Saffron, 1/8 teaspoon
= 1 teaspoon dried yellow marigold petals
= 1 teaspoon azafran or safflower
= 1/2 - 1 teaspoon achiote seeds
= 1/2 - 1 teaspoon turmeric (for color)
Sage
= rosemary
= oregano
Sake
= very dry sherry or vermouth
= jui or Chinese rice wine
Salami
= pepperoni
Salsa
4 tomatoes, fresh or canned, chopped
1/2 cup green or red onions, chopped
1/4 cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon salt
1 small jalapeno pepper, seeded and chopped
2 tablespoons lime juice or red wine vinegar
1 teaspoon olive oil
Combine all ingredients. Makes 1 1/2 to 2 cups.
Salt, as a flavor enhancer
= black pepper
= garlic
= onion powder
= mustard powder
= paprika
= red pepper
= lemon juice
= vinegar
= wine (not cooking wines)
Salt, Kosher
= table salt (use less)
Salt, Seasoned
1 cup salt
2 1/2 teaspoons paprika
2 teaspoons dry mustard
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
or:
Sapote
= mango with vanilla or vanilla custard
= a mixture of peaches, lemon, and vanilla custard
Seltzer
See Club Soda
Sardines, processed
= small herring
= small mackerel
Sassafras
= gumbo file
Sausage
= pepperoni
= ground pork with sage, marjoram, garlic, and onions to taste
Savory
= thyme (Optional: add sage)
Scallions
= green onions
= shallots
= leeks
= onions (use less)
Scallops
= shark
Semolina
= farina or similar breakfast cereal
= cream of wheat
Sesame Seed
= finely chopped almonds
Shallots
= green onions
= leeks
= onions (use less)
= scallions (use more)
Sherry
= Madeira
= port
Shiitake Mushrooms
= porcini mushrooms (cepe or boletus)
= meat, especially steak or veal
Shortening
See Butter or Margarine
Shortening, in baking, 1 cup
= 1 cup butter
= 1 cup margarine
Shrimp
= prawns
Snow Peas
= sugar snap peas
Sorrel
= spinach (add lemon)
See Lettuce
Sour Cream, 1 cup
= 1 tablespoon white vinegar plus enough milk to make 1 cup; let stand 5 minutes before using
= 1 tablespoon lemon juice plus enough evaporated milk to make 1 cup
= 1 cup plain yogurt, especially in dips and cold soups
= cottage cheese, mixed with yogurt, if desired, and 2 tablespoons milk and 1 tablespoon lemon juice; blend well
= 6 ounces cream cheese plus 3 tablespoons milk
= 1/3 cup melted butter plus 3/4 cup sour milk, for baking
Sour Milk, 1 cup
= 1 1/2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup
Note: With pasteurized milk, this is the only way to make sour milk. Pasteurized milk will spoil, but it will not go sour like raw milk.
Soursops
= guavas and peaches
= melons and peaches
Soy Sauce
3 tablespoons Worcestershire sauce
1 tablespoon water
Combine. Yields 1/4 cup.
Note: Light and dark soy sauce can be substituted for each other
Indonesian-style Soy Sauce 1/2 cup soy sauce 1/4 cup dark brown sugar 3 tablespoons dark coin syrup 1 tablespoon molasses Combine. Makes 3/4 cup.
Spaghetti
1 lb. = 6 1/2 cups cooked
Spaghetti
See Pasta
Spinach
1 lb. fresh = 2 cups cooked
Spinach
See Greens
Split Peas
= mung beans, in salads
= lentils, in soups or stews
Sprouts
The following sprouts are interchangeable:
Squab
= Cornish game hen
= chicken halves
= grouse
= pigeon
= quail
Squash
See Summer Squash, Winter Squash, and individual varieties
Star Anise or Anise Seed
= fennel seed
Starfruit or Carambola
= watermelon with lemon juice
Stock, Chicken, Beef, Veal, Fish
= bouillon
= consomme Note: Stock in a sauce may be replaced by wine for up to 1/3 of stock required.
Sugar
Granulated white, 1 lb. = 2 cups
Powdered or confectioners, 1 lb. = 3 1/2 to 4 cups
Firmly packed brown, 1 lb. = 21/:4 cups
Sugar, Brown, in baking,1/2 cup
= 1/2 cup white sugar plus 2 tablespoons molasses.
Note: To replace a combination of brown sugar and milk, use honey or molasses with powdered milk.
Sugar, Granulated White, in baking, 1 cup
= 1 cup superfine sugar
= 1 cup turbinado sugar
= 1 cup firmly packed brown sugar
= 2 cups powdered sugar, sifted
= 3/4 cup honey or 1 1/4 cups molasses and reduce other liquid in recipe by 1/4 cup; or add 1/4 cup flour if no other liquid is called for
= 1 cup corn syrup, but never replace more than half the amount of sugar this way; always reduce the other liquid in the recipe by 1/4 cup for each 2 cups sugar substituted this way
Notes:
Sugar generally may be reduced by a quarter of the amount.
Sugar can be reduced by 1/2 cup if liquid is reduced by 1/4 cup.
A few tablespoons of granulated sugar may be replaced by maple sugar.
Sugar substitutions tend to make baked goods heavier.
Write to manufacturers of artificial sweeteners for recipes using those products.
Sugar, Superfine
= granulated sugar
Note: Granulated sugar may take longer to dissolve.
Sugar Snap Peas
= snow peas
Sumac
= lemongrass
= lemon
Summer Savory
= thyme (Optional. add sage)
Summer Squash or Pattypan Squash
= yellow crookneck squash
= yellow straightneck squash zucchini
Sunchokes
See Jerusalem Artichokes
Sunflower Sprouts
= watercress
See Sprouts
Sweet Potatoes
= yams
Swiss Chard
See Greens
T
Tahini
= ground sesame seeds
Tamarind
= dried apricots and dates
= chopped prunes and lemon juice
Tamarind, pods
= lemon juice
Tarragon
= anise (use less)
= Mexican mint marigold
= chervil (use more)
= parsley (use more)
Tartar Sauce
2 tablespoons pickle relish or pickles, chopped
6 tablespoons mayonnaise
1 tablespoon onion, chopped (optional)
1 tablespoon hard-boiled egg, chopped (optional)
a few drops lemon juice (optional)
Combine. Makes 1/2 cup.
Tea
1 lb. leaves = 100 servings
Teriyaki Sauce
5 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 teaspoon ginger, powdered or fresh, minced
Combine. Yields 1/2 cup.
Thousand Island Dressing
1 cup mayonnaise
1/2 cup chili sauce
1/4 cup ketchup
1 tablespoon pickle relish
Combine ingredients. Makes 13/4 cups.
Thyme
= marjoram
= oregano
= savory
= bay leaf
Tomatillos
= fresh green tomatoes plus lemon juice
= pickled green tomatoes
Tomatoes
1 lb. = 2 to 3 medium
1 lb. = 1 8-ounce can
1 lb. = 1 cup chopped
Tomatoes, canned, 1 cup
= 1 1/3 cups chopped fresh tomatoes, simmered
Tomatoes, cooked, seasoned, 1 lb.
= 8 ounces tomato sauce, for cooking
Tomato Juice, 1 cup
= 2 or 3 fresh, ripe tomatoes, peeled, seeded, and blended in blender or food processor (add salt and lemon juice to taste)
= 1/2 cup tomato sauce plus 1/2 cup water
Tomato Paste, 1 tablespoon
= 1 tablespoon ketchup
= 1/2 cup tomato sauce (and reduce some other liquid from recipe)
Tomato Puree, 1 cup
= 1 cup tomato sauce
= 1/2 cup tomato paste plus 1/2 cup water
Tomato Sauce, 2 cups
= 3/4 cup tomato paste plus 1 cup water
= 2 cups tomato puree
Tortillas
= pity bread, split
Triticale, flaked
= rolled oats
Triticale Berries
= wheat berries
Truffles, fresh
= canned truffles or canned truffle peels; add canning liquid
Note: The above substitution is nowhere near the fresh. Truffles are in season in the fall.
Turmeric
= mustard powder (Optional. add saffron)
Tuna, canned
= albacore
= cooked, boned chicken
Turnips, for cooking
= kohlrabi = rutabaga
Turnips, raw
= jicama
= radish
Turnip Greens
See Greens
Twentieth Century Pears
See Asian Pears
U
Ugh or Ugli Fruit
= grapefruit plus sugar
V
Vanilla Extract, in baking
= almond extract
= peppermint or other extracts, which will alter the flavor of the products
Veal, scallops
= boned, skinned chicken breasts
= turkey breast slices
Verbena
= lemon peel
= lemongrass
Vermicelli
See Pasta
Vidalia Onions
See Onions, Sweet
Vienna sausages
= frankfurters
Vinegar
= lemon juice, in cooking and salads
= grapefruit juice, in salads
= wine, in marinades
Vinegar, Apple Cider
= champagne vinegar
= malt vinegar
Vinegar, Balsamic
= sherry vinegar
Vinegar, Champagne
= apple cider vinegar
Vinegar, Malt
= apple cider vinegar
Vinegar, Red Wine
= white wine vinegar
Vinegar, Sherry
= balsamic vinegar
Vinegar, White Wine
= red wine vinegar
W
Walla Walla Onions
See Onions, Sweet
Wasabi
= hot mustard powder mixed with a little water
Water Chestnuts
= jicama, raw
Watercress
= sunflower sprouts
See Lettuce
Wax Beans
= green beans
Whiskey
= bourbon
White Beans
= pea beans
= navy beans
White Peppercorns
= black peppercorns
Note: Peppercorns vary in strength.
Wine, for marinades, 1/2 cup
= 1/4 cup vinegar plus 1 tablespoon sugar plus 1/2 cup water
Winter Squash
= acorn squash
= butternut squash
= dumpling squash
= gold nugget squash
= kabocha squash
= pumpkin
= table queen squash
= turban squash
Worcestershire Sauce
1 teaspoon soy sauce
2 drops hot pepper sauce
1 dash lemon juice
1 pinch sugar or 1 dash molasses
Combine. Makes 1 1/2 teaspoons.
Y
Yams
= sweet potatoes
Yeast, Compressed, 1 cake
= 2 envelopes dry yeast
= 2 tablespoons powdered yeast
Yeast, Dry, 1 envelope
= 1 tablespoon powdered yeast
= 1/2 cake compressed yeast, crumbled
Yellow Finn Potatoes
= 2 parts white potatoes plus 1 part yams or sweet potatoes
Yellow or Gold Peppers
= red peppers
= green peppers
Yellow Squash, Crookneck or Straightneck
= pattypan squash
= zucchini
Yogurt, Plain
= sour cream
= creme fraiche
= buttermilk
= heavy cream
= mayonnaise (in small amounts, especially in salads or dips)
Z
Zucchini
= pattypan squash
= yellow crookneck squash
= yellow straightneck squash
Too Much
Sometimes, instead of not having a particular ingredient at all, you have the opposite problem: You end up with too much of something. The following is designed to remedy common kitchen disasters of this type.
Alcohol
If too much in punch or other mixed alcoholic drinks, float thin dices of cucumber to absorb the taste of alcohol.
Fat, in stew, soup, or gravy
drop in ice cubes; the grease will stick to them. Remove quickly.
Wrap ice cubes in paper towels and draw over the surface. The fat will begin to solidify and stick to the paper towel. Repeat until rough fat is removed.
Place paper towel lightly on surface and allow to absorb fat, then remove. Repeat as necessary.
Use a flat lettuce leaf the same way.
Garlic
Simmer a sprig or small bunch of parsley in stew or soup for ten minutes.
To remove onion and garlic flavors from hands, pots and pans, chopping boards, etc., rub with salt, lemon juice, or vinegar.
Ketchup, in a sauce
Add lemon juice to mask some of the ketchupy taste. You may add a bit of sugar to cut the lemon's acidity.
Salt
Add a peeled, thinly sliced potato to the salty dish and boil until the potato is transparent. Remove the potato slices. or if fish is too salty, add vinegar to the cooking liquid. or For a tomato dish, add more peeled tomatoes to absorb the salt. Leave in dish if appropriate. or For items like soup, stew, or tomato sauce, add pinches of brown sugar to taste.
Tomato
Add lemon juice to mask some of the tomato taste. Add a bit of sugar to cut the lemon's acidity.
Too Spicy
In the pot, add salt.
On the tongue, lips, or mouth, a little sugar, buttermilk, milk, bread, or crackers will help neutralize the spiciness.
Measurement Equivalents
Here is a list of commonly used measuring equivalents for the kitchen, including:
Baking Pan Sizes
Cake Pans, Rectangular
8" x 8" x 2"
= 6 cups
= 20 cm x 20 cm x 5cm
9" x 9" x 1 1/2"
= 6 cups
= 23 cm x 23 cm x 4 cm
9" x 9" x 2"
= 7 cups
= 23 cm x 23 cm x 5 cm
13" x 9" x 2"
= 10 cups
= 33 cm x 23 cm x 5 cm
Cake Pans, Round
8" x 1 1/2"
= 4 cups
= 20 cm x 4 cm
9" x 1 1/2"
= 6 cups
= 23 cm x 4 cm
Loaf Pans
8 1/2" X 4 1/2" X 2 1/2"
= 6 cups
= 22 cm x 11 cm x 6 cm
9" x5" x3"
= 8 cups
= 23 cm x 13 cm x 8 cm
Pie Pans
8" x 1 1/4"
= 3 cups, level
= 4 1/2 cups, mounded
= 20 cm x 3 cm
9" x 1 1/2"
= 4 cups, level
= 5 to 6 cups, mounded
= 23 cm x 4 cm
Springform Pans
8" x 3"
= 10 cups
= 20 cm x 8 cm
9" x 3"
= 11 cups
= 23 cm x 9 cm
10" x 3 3/4"
= 12 cups
= 25 cm x 10 cm
Tube Pans or Ring molds
8 1/2" x 2 1/4"
= 4 1/2 cups
= 22 cm x 6 cm
7 1/2" x 3"
= 6 cups
= 19 cm x 8 cm
9 1/4" x 2 3/4"
= 8 cups
= 23 cm x 7 cm
Food. Measuring Equivalent
Dry Measures
1 pinch = 1/8 teaspoon, approximately
1/2 tablespoon = 1 1/2 teaspoons
3 teaspoons = 1 tablespoon
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons
4 cups = 1 quart
8 quarts = 1 peck*
4 pecks = 1 bushel*
* for large fruits and vegetables, not berries
Liquid Measures
1 dash = a few drops, approximately
1 tablespoon = 3 teaspoons
1 tablespoon = 1/2 fluid ounce
1 fluid ounce = 2 tablespoons
1 jigger = 3 tablespoons or 1 1/2 fluid ounces
1/4 cup = 4 tablespoons or 2 fluid ounces
1/2 cup = 8 tablespoons or 4 fluid ounces
1 cup = 16 tablespoons or 8 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 32 fluid ounces
1 gallon = 4 quarts or 64 fluid ounces
| Fluid Ounces | Milliliters |
| 1 | 30 |
| 2 | 60 |
| 4 | 120 |
| 6 | 180 |
| 8 (1 cup) | 235 |
| 16 (1 pint) | 475 |
| 32 (1 quart) | 945 |
Metric Equivalents
| Ounces | Grams |
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 6 | 170 |
| 7 | 198 |
| 8 | 227 |
| 9 | 255 |
| 10 | 284 |
| 11 | 312 |
| 12 | 340 |
| 13 | 368 |
| 14 | 397 |
| 15 | 425 |
| 16 | 454 |
| Grams | Ounces |
| 1 | .035 |
| 50 | 1.75 |
| 100 | 3.5 |
| 250 | 8.75 |
| 500 | 17.5 |
| 750 | 26.25 |
| 1000 | 35 (2.21 lbs) |
| Pounds | Kilograms |
| 1 | .45 |
| 2 | .91 |
| 3 | 1.4 |
| 4 | 1.8 |
| 5 | 2.3 |
| 6 | 2.7 |
| 7 | 3.2 |
| 8 | 3.5 |
| 9 | 4.1 |
| 10 | 4.5 |
| Kilograms | Pounds |
| 1 | 2.2 |
| 2 | 4.4 |
| 3 | 6.6 |
| 4 | 8.8 |
| 5 | 11 |
Temperature Equivalents
| Degrees Fahrenheit | Degrees Celsius (Centigrade) | |
| Room Temperature | 70 | 21 |
| Lukewarm | 90 | 32 |
| Water's Boiling Point | 212 | 100 |
| Low or Cool Oven | 250 | 120 |
| Slow Oven | 300 | 150 |
| Moderately Slow Oven | 325 | 165 |
| Moderate Oven | 350 | 180 |
| Moderately Hot Oven | 375 | 190 |
| Hot Oven | 400 | 205 |
| Very Hot Oven | 450--500 | 230-260 |
| Broil | 550 | 290 |
Household Formulas
You probably know what it feels like to be standing in the supermarket, not wanting to spend a small fortune on the fastest specialty cleanser just to see if maybe it works.
Remember how your grandmother used to give you helpful cleaning hints? Only now you can't recall any of them.
Look down this list, and chances are you'll find a tried-andtrue recipe for just what you need. Many of these substitutions for cleansers are non-toxic alternatives--and thus kinder to both people and the environment.
Air Freshener
Pour vinegar into an uncovered dish.
All Purpose Cleanser
1/2 cup Borax
1 gallon warm water
or
Bathroom Cleanser
Dip damp sponge in baking soda.
Black Lacquer Cleanser
Dip a cloth in a strong tea solution and rub well.
Brass Cleanser
Rub hard with lemon juice and salt. Or spread with ketchup, let stand 10 minutes, and then rub hard.
Breadbox Cleanser
2 tablespoons vinegar in 1 quart water. Note: Deters mold, too.
Carpet Deodorizer
1 cup baking soda or 1 cup cornstarch
Sprinkle on carpet. Wait 30 minutes and vacuum.
Copper Cleanser
Spread with a paste of lemon juice, salt, and flour, or spread with ketchup. Let stand 10 minutes and rub hard.
Crystal Cleanser
Use a mixture of half rubbing alcohol, half water. Do not rinse.
Disinfectant
Use 1/2 cup Borax in 1 gallon hot water.
Drain Freshener
Pour 1/2 cup baking soda down the drain. After 2 minutes pour in 1/2 cup vinegar followed by 2 quarts of boiling water.
Drain Opener
Dump 1 cup baking soda down drain, followed by 1 cup vinegar. Cover drain. When fizzing stops, pour boiling water down drain.
Electric Iron Stain Remover
Use equal parts vinegar and salt.
Floor Cleaner
1/2 cup vinegar
1/2 gallon warm water
Floor Shiner
1/2 cup cornstarch 1 gallon lukewarm water
Furniture Polish
1/3 cup boiled linseed oil
1/3 cup turpentine
1/3 cup vinegar
or
Hard Water Deposit Remover
Soak item in white vinegar or a half-and-half solution of white vinegar and water.
Mildew Remover
1/2 cup vinegar 1/2 cup Borax Warm water
Non-Stick Pan Cleanser
Use baking soda on a non-abrasive scouring pad.
Oven Cleaner, for non-self-cleaning ovens
Pour 1/2 cup ammonia into a bowl. Set in cold oven overnight. Next morning, mix the ammonia with 1 quart warm water and wipe off inside of oven.
Mix equal parts baking soda and salt. Scrub with a damp sponge.
Pot and Pan Cleanser
Soak in white vinegar for 30 minutes.
Refrigerator Cleanser
1 tablespoon Borax 1 quart water
1 teaspoon baking soda 1 quart water
Scouring Powder
Use baking soda.
Silver Cleanser
Make paste of baking soda and water. Apply with damp sponge or cloth and continue rubbing until clean.
Use toothpaste and a soft-bristled toothbrush.
Spot and Blood Remover
1/2 cup Borax
2 cups cold water
Stainless Steel Cleanser
Use ammonia and hot water, mixed with a mild, nonchlorinated cleanser.
To remove spots, rub with a cloth dampened with white vinegar.
Toilet Bowl Cleanser
4 tablespoons baking soda
1 cup vinegar
Tub and Tile Cleanser
Rub with half a lemon dipped in Borax.
Window Cleanser
Mix 1/2 cup white or cider vinegar in 1/2 gallon water. Spray on windows and wipe with crumpled newspaper.
Woodwork Cleanser
1 teaspoon white vinegar
1 quart water
Woodwork (Varnished), Furniture, or Glass Cleanser
Tea, steeped 30 to 40 minutes
About the Authors
BECKY SUE EPSTEIN is a food and wine writer based in Los Angeles, where she serves on the board of the American institute of Wine and Food. She is the author of The Dessert Course, scheduled for publication in 1992.
HILARY DOLE KLEIN is a columnist for the The Santa Barbara Independent, a restaurant reviewer for the Los Angeles Times, and the Santa Barbara restaurant correspondent for KABC Radio in Los Angeles. She has written and edited seven books, including Santa Barbara Cooks and Tiny Game Hunting.