Substitutions when cooking

United States
February 11, 2007 4:50pm CST
If you get caught without an ingredient you need, these may help you. 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water 1 cup cream = 7/8 buttermilk or yogurt + 3 tbs. butter 2 cups tomato sauce = 3/4 cup tomato paste + cup water 1 cup sugar = 1 3/4 cups confectioners sugar 1 cup bread crumbs = 3/4 cup cracker crumbs 1 small fresh onion = 1 tbs. instant minced onion, reconstituted
3 people like this
6 responses
@AskAlly (3627)
• Canada
13 Feb 07
This is handy. I think I will paste a copy to the inside of one of my fav cookbooks just in case I ever run into trouble. Thanks for sharing this.
1 person likes this
@marciascott (25554)
• United States
16 Feb 07
Yes those were good tips for cooking.
@dana234 (2116)
• Spain
12 Feb 07
I´m often caught without a necessary ingredient to prepare a certain dish so your information is extremely useful to me. Thanks for posting this here.
@dana234 (2116)
• Spain
16 Feb 07
Thanks for best response. I appreciate it.
• United States
12 Feb 07
Thes are good tips thanks
1 person likes this
• United States
6 Mar 07
Thanks for sharing. I didn't know about the sugar one. I'll have to write these down and keep them in my recipe box.
@14missy (3185)
• Australia
6 Mar 07
Thanks for these tips. I actually ran out of carnation milk for a quiche recipe the other day and used normal milk. I wasn't sure if it would work but it did. Thanks for the other tips though.
@marciascott (25554)
• United States
16 Feb 07
thos are good tips. I always mix 1/2 whole milk with 1/2 cream, or carnation milk. I didn't know that about Con. suguar.