NDSU Extension - Sargent County


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Kitchen Detours

Kitchen Detours  5/1/20


It’s a fact of life: sometimes we run out of an ingredient that we need for preparing a recipe. Rather than be de-railed, just take a detour and use an ingredient substitution.

NDSU Extension’s “Ingredient Substitution” publication provides a long list of them.  It is available online at www.tinyurl.com/NDSUIngredientSubs   Here are a few examples: 

  • Butter: For 1 cup, substitute 7/8 cup oil or 1 cup margarine or 7/8 cup Crisco (plus add water as indicated on the package).
  • Chicken or beef stock: For 1 cup of canned/premade stock, substitute 1 cup of water with 1 tablespoon chicken or beef base (or follow package instructions).
  • Cornstarch (for thickening): For 1 tablespoon, substitute 2 tablespoons all-purpose flour.
  • Baking powder: For 1 teaspoon, substitute ⅓ teaspoon baking soda plus ½ teaspoon cream of tartar.
  • Cake flour: For 1 cup, substitute 1 cup all-purpose flour minus 2 tablespoons.
  • Buttermilk: For 1 cup, substitute 1 cup minus 1tablespoon regular milk plus 1 tablespoon lemon juice or vinegar. Allow to stand 10 minutes. Or use dehydrated buttermilk made according to package directions.
  • Brown sugar (firmly packed): For 1 cup, substitute 1 cup granulated sugar plus ¼ cup molasses.
  • Mayonnaise (for use in salads): For 1 cup, substitute 1 cup sour cream or 1 cup plain yogurt or 1 cup cottage cheese pureed in a blender.

The May issue of “The Family Table” e-newsletter from NDSU Extension includes ingredient substitution information, plus other practical tips for families who want to eat, connect and savor.   Subscribe to the monthly e-newsletter for free at www.ag.ndsu.edu/familytable.

Photo Source: https://pixabay.com/photos/egg-flour-sugar-baking-ingredients-2142064/ (downloaded 5/5/20)

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