Monday, February 7, 2011

A page from my emergency notebook: Substitutions

I have gathered many substitutions in my "recipe substitutions" section of my emergency notebook, from more than one place. I entered these substitutions so long ago that I don't remember everywhere I got them from, so thanks to all who have shared their expertise with these on other blogs, because I certainly didn't come up with them on my own. However, I thought it was a good time to put this up, because even if you find that you need to make substitutions, you have to have the ingredients to substitute with:

Baking Powder (1 teaspoon):
1. 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar
2. 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
3. 1/4 teaspoon baking soda plus 1/2 cup buttermilk (to replace 1/2 cup liquid in recipe)

Butter or margarine (1 cup)
1. 1 1/2 cup margarine or butter powder
2. 2/3 cup vegetable oil
3. 1 cup shortening plus 1/2 teaspoon salt
4. 2 sticks softened margarine plus 1/3 cup vegetable oil and 1/2 cup buttermilk. Beat until liquid is absorbed. Refrigerate.

1. 1 tablespoon vinegar (or 1 teaspoon lemon juice or 1 3/4 teaspoon cream of tartar) mixed in 1 cup milk.
2. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice.
3. 1 3/4 dry milk in 3 cups slightly warm water (shake or beat until blended). Cover and allow to stand at room temperature until clabbered (6-12 hours). Refrigerate.
4. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice. Let mixture stand in a warm place until thickened (18 hours). Stir until smooth. Refrigerate.
5. A buttermilk freeze-dried culture can be purchased at a grocery or health food store, and kept indefinitely.

Ok, I am the first to admit that I haven't tried all these substitutions. Some I would actually be wary of using, like the one that says to leave the mixture standing in a warm place until thickened for 18 hours. I probably wouldn't use that one, but with the list that I have, at least I have the option to pick and choose what I like.

That's one page, with a little over to finish the buttermilk section. Not interested in buttermilk because you don't use it? I didn't used to use it--I didn't buy buttermilk. However, the add vinegar or lemon juice (I prefer lemon juice personally, but use vinegar when needed) method is great for the following recipes I have linked to before:

Coffee Cake That Tastes Like Donuts???
Angel Biscuits (The recipe is a little further down in the linked post)
Best-Ever Buttermilk Biscuits
Cornmeal Buttermilk Biscuits

Thanks to all of the authors of the blogs that supplied these links! I have linked to them in the linked articles where applicable...

So, as always, decisions to use the information (or not) on this blog are your sole responsibility--I got the information (though in this case I don't remember exactly where) from sources that I thought were reliable, so I thought I would share them. If you have different substitutions to share, feel free (especially if they're easier--I love easy :) I'll be sharing a few more pages on substitutions from my emergency notebook this week. Gotta love options, especially if you find yourself in a situation where you can't just run out to the store....


Kristen said...

Some of those substitutions are new to me. I don't use powdered milk often, but if I needed to, it's good to know there are a couple of ways to make buttermilk from it.

Marie said...

Kristen--I haven't used powdered milk very much, but I suppose that I should change that so I know what to expect in terms of taste, because I expect that there would be some change. I always substitute buttermilk with milk and lemon juice and/or vinegar, so I probably am missing the absolute excellence that actual buttermilk makes in cooking, but I just don't buy it....ah, well. At least since I've found the buttermilk substitution, I don't just skip over the recipes with buttermilk... :) Thanks for your comment, and for sharing your recipes!