Kitchen Tips
| I don't know why we always seem to end up talking about food
during breaks... but it does seem to happen a lot. And whenever
we talk food, recipes come up and for some reason substitutions
naturally follow (...maybe somebody says they don't use recipes
that use buttermilk, because the rest of the bottle gets wasted...
and then of course I have to tell them what I do when a recipe calls
for buttermilk!). So here are my favorites and some shared
by students. |
| Do you have a favorite Kitchen Tip you would like to share? We would love to see it! |
|
Emergency Substitutions |
| Allspice (Ground): Substitute 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg for 1 teaspoon ground allspice. |
| Baking Powder: Substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for 1 teaspoon baking powder. |
| Buttermilk: Mix 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup (mix and let sit for a few minutes before using) OR 2/3 cup plain yogurt and 1/3 cup milk can be substituted for 1 cup buttermilk. |
| Chicken or Beef Broth: Substitute 1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) for 1 cup broth. |
| Chocolate, Semi-Sweet: Substitute 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup butter, margarine or shortening for 6 ounces of semi-sweet chocolate. |
| Corn Syrup: Substitute 1 1/4 cups sugar plus 1/3 cup liquid for 1 cup of corn syrup. |
| Eggs: Substitute 2 egg whites for 1 whole egg OR you can substitute three level tablespoons of mayonnaise for one egg (decrease butter, margarine, or shortening by 1 teaspoon per egg substituted) |
|
Herbs: 1 tablespoon fresh herbs equals 1 teaspoon dried herbs. |
|
Other Cool Tips |
| Eggs, boiled: Add salt to the water when boiling eggs to make even fresh eggs easy to peal. |
| Ice Cream: Cover your ice cream container with plastic wrap before you put the lid back on to avoid ice crystals, etc. |
