Tuesday, January 3, 2012

DIY Substitutions



Wow. 2011 gone already. I once heard that time seems to move more quickly as you age. Each year that passes by, is a smaller fraction of your life. 
Today is the 3rd of January? 
It’s that time of year already?’.

This past year was a busy year for me and I plan on doing much more for the new year 2012!
I have found great substitutions you can do for baking chocolate or what you plan on with any desserts!

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All it takes are two common ingredients that you’ve likely already got stocked away in your kitchen cabinets. Next time you find yourself needing cake flour, try this easy DIY cake flour substitute rather than running to the store.You’ll Need:All-Purpose Flour
Cornstarch
Measuring CupsMeasuring Spoons
Bowl
Whisk

For 1/2 cup Homemade Cake Flour Substitute:
Add 1 tablespoon cornstarch to a 1/2 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
For 1 cup Homemade Cake Flour Substitute:
Add 2 tablespoons cornstarch to a 1 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
For 2 cups Homemade Cake Flour Substitute:
Combine 1/4 cup cornstarch and 1 3/4 cup all-purpose flour in a bowl. Whisk gently to sift the mixture together. Proceed with the recipe as instructed.


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Emergency Ingredient Substitutions for Baking
Does your recipe call for whole milk when you just don’t have any left? Rather than ruining another recipe because of that one crucial missing ingredient, or running out to the store again, you might be able to fix it with ingredients you already have. This useful guide to simple substitutions has tips and suggestions about how to replace the usual missing suspects successfully!
Allspice – 1 teaspoon1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves
Baking Powder – 1 teaspoon1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or 1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup)
Bread Crumbs (Dry) – 1 cup3 slices of bread, crumbled.


Butter – 1 cup1 cup of regular margarine or 1 cup of vegetable shortening (for baking) or 1 cup of oil (but only if melted butter is called for)
Buttermilk – 1 cup1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)
Cream / Half and Half – 1 cup7/8th of a cup of whole milk plus 1/2 tablespoon of butter or 3 tablespoons of oil, plus enough milk for 1 cup or 1 cup of evaporated milk


Cocoa – 1/4th cup1 ounce (square) chocolate (decrease butter/oil in recipe by 1/2 a tablespoon)

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Condensed Milk – 1 cupHeat 1/3 cup of evaporated milk, 3/4 cup of sugar, and 2 tablespoons of butter until dissolved.

Cornstarch (for thickening) – 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)


Egg – 1 whole egg
1/4th cup of egg beaters or
2 tablespoons of mayonnaise (for baking batters only)


Flour (All-Purpose) – 1 cup
1/2 cup whole wheat flour plus 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour)
The following alternatives require more leavening, so add 2 1/2 teaspoons of baking powder per cup of flour.  Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness.
3/4 cup rice flour or
1 1/2 cups of oat flour or
1 1/4 cups of rye flour or
5/8 cup of potato starch flour or
1 cup rolled oats or
1 cup fine cornmeal


Sugar (Powdered) – 1 cup
3/4 cup of granulated sugar

Sugar (White) – 1 cup
1 cup of firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (not for baking) or
3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons)


Whole Milk – 1 cup
1 cup buttermilk plus 1/2 teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or
1/4 cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter

Plain Yogurt – 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream

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Low Carbohydrate Chocolate Substitutions for Baking
Perfect for ganache, semi sweet chocolate can be made from scratch
Don’t keep chocolate on hand? No worries! Thanks to brilliant mathy people like Rose Levy Beranbaum’s Cake Bible, bakers have access to substitutions perfect for your recipes when you don’t keep that kind of chocolate collateral about the house.
Chocolate substitute math (My favorite kind. The kind you eat):
For every ounce of unsweetened baking chocolate:
3 Tbsp. unsweetened cocoa powder + 1 Tbsp. of unsalted butter
For every ounce of semisweet chocolate:
1.5 Tbsp. unsweetened cocoa powder + 1 Tbsp. sugar equivalent + .5 Tbsp. unsalted butter
for every ounce of sweet baking chocolate
1 Tbsp. cocoa powder + 1/2 tsp. sugar equivalent  + 1/4 tsp. unsalted butter
Directions:
If you need a melted product, carefully microwave (no more than 15 to 20 seconds at a time) or slowly melt ingredients together over low heat on the stove for perfect results every time.
Otherwise, for something akin to a cake recipe, you could simply add ingredients to the recipe as they are. Nutritional information for every 4 ounces of chocolate substitute used:
Unsweetened baking chocolate:
Nutritional Information per 4 ounces of substitute: Calories: 647, Carbohydrates: 36 g,  Fiber: 12g, Net Carbohydrates: 24 g, Fat: 52 g, Protein: 12g
Semisweet chocolate:
Nutritional Information per serving: Calories: 324, Carbohydrates: 12 g, Fiber: 4g, Net Carbohydrates: 8 g, Fat: 26 g, Protein: 6g
Sweet baking chocolate
Nutritional Information per serving: Calories: 147, Carbohydrates: 15 g, Sugar Alcohols: 12, Fiber: 1g, Net Carbohydrates: 2 g, Fat: 10 g, Protein: 4g

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Carob: No Substitutions, Please
Carob is typically dried or roasted, and is mildly sweet. In powdered, chip, or syrup form it is used as an ingredient in cakes and cookies, and may act as a substitute for chocolate. The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum- a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.
Carob has also been used in dog treats.
Ceratonia siliqua contains leucodelphinidin, a colorless chemical compound.


Want more carob recipes?
Check them out:
Cooks.com
Egyptian Cuisine Recipes.com

Hope this put an ease in your mind when it comes to cooking, baking, etc. in your kitchen…
happy chocolate day and happy new year!

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