Addition and Substitution
I promise those reading my blog I will have some yummy posts in the near future. Right now I have been visiting the kitchen more than I have been playing in it. In the meantime here is a quick post about recipe additions and substitutions.
The first step in any recipe is: READ the recipe thoroughly and the second step is: make SURE you have everything you need. There have been a few times where I was certain I had the staples like flour/sugar/eggs on hand, only to find out I do not have enough. The converse to this scenario is, you have everything for the recipe but you are thinking ‘WOW, 1 1/2 cups of oil? There has to be something I can do about that to make it healthier.’ Most times there are some substitutions you can make in the right amounts.
Before making any substitutions to a recipe, you need to understand the role that particular item plays in the recipe. For instance, brown sugar will make a cookie more tender. For now, I tend to err on the safer, healthier and tastier substitutions.
My go-to sites for ingredient substitution are:
- Joy of Baking – Pretty thorough list on ingredient substitutions
- Baking 911 – Ingredient substitutions, Pan Size substitutions and lots of other ‘how to’ info.
My current favorite substitutions:
|Buttermilk||Yogurt – Plain (I have used strawberry as well to give red velvet cupcakes a strawberry flavor)1 Tablespoon vinegar + however much milk to make 1 cup. I let it sit a few minutes before using.|
|Vinegar||Cider vinegar (but not if it will upset a delicate flavor)|
|Vegetable Oil||Unsweetened applesauce (I replace up to HALF the oil with applesauce. 1 cup oil = 1/2c applesauce + 1/2c oil)|
|Lemon Juice||Key Lime Juice – When there are fresh key limes on the tree.|
Besides making healthy substitutions to recipes, there are some tasty additions you can make to enhance or add a extra dimension of flavor. It is amazing to see how many people will say, ‘Oh my these brownies are heaven, what’s in them?’ ‘Espresso!’ ‘But I HATE coffee!’
My favorite additions to recipes would have to be:
|Addition||How to use|
|Instant Espresso||Dissolve a few teaspoons or a heaping tablespoon into the liquid of your recipe. I like to pair this with my chocolate recipes – icing, brownies, cakes. If the recipe calls for coffee, you can make a quick cup on the fly. Heightens the chocolate taste|
|Alcohol||Bourbon to caramel and chocolate, Irish crème to mousses. *Using discretion depending on whom is being served, and if the item will continue to cook.|
|Nutmeg||Fresh is best! Add to pie crusts/filling for apple or pumpkin pie. Traditional uses: cider, eggnog, pairs well with spinach and Indian foods.|
What are you favorite additions or substitutions to recipes?https://www.thesugarpixie.net/2009/10/29/addition-and-substitution/UncategorizedRecipesI promise those reading my blog I will have some yummy posts in the near future. Right now I have been visiting the kitchen more than I have been playing in it. In the meantime here is a quick post about recipe additions and substitutions. The first step in any...thesugarpixie firstname.lastname@example.orgAdministratorThe Sugar Pixie