When baking or cooking, it is very frustrating to begin a project only to find out that you are missing a vital ingredient. Many of us think the only solution is to put everything on hold, grab your car keys, and run back to the grocery store. This can be very inconvenient, especially if you don’t live close to town. To help avoid these inconveniences, we asked Extension Agent Ms. Cathy Agan about different substitution methods that can help you save time and money.
When substituting for eggs when baking, you have two different options. First, you can use 2 tablespoons of mayonnaise to equal one egg. This method should only be used when making cake batter. The second method includes 1/2 teaspoon of baking powder, one tablespoon of vinegar, and one tablespoon of water. You can mix these ingredients together and only use this substitution when baking. Another common missing ingredient when it comes to baking is buttermilk. To make one cup of butter milk, all you need is 15 tablespoons of regular milk plus one tablespoon of lemon juice OR one tablespoon of vinegar. Let this mixture sit for five minutes before using it in your recipe.
Other common baking ingredients that you may need are baking powder and self-rising flour. To replace baking powder, combine 1/4 teaspoon of baking soda and 5/8 teaspoon cream of tartar. This will equal one teaspoon of baking powder. When in need of self-rising flour, put in one cup minus two teaspoons of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt instead.
Do you want to know more cooking substitutions, including ones for barbecue sauce and fresh herbs? They can be found at the link below, directing you to a convenient chart and a few videos from Ms. Cathy Agan.
For any extra information, contact Ms. Cathy Agan firstname.lastname@example.org or call (318) 323-2251.
*Information adapted from post at link below.
The LSU AgCenter and the LSU College of Agriculture