Conversions and Substitutions

Basic kitchen conversions are essential for adjusting recipes, especially when you're working with different measuring units or need to scale up or down a recipe. It's a good idea to keep a set of measuring cups, spoons, and a kitchen scale on hand to help you accurately measure and convert ingredients as needed.

Here are some common kitchen conversions:

Common kitchen substitutions can be a lifesaver when you're in the middle of cooking or baking and realize you're out of a specific ingredient. Remember that while these substitutions can work well in many recipes, they may slightly alter the flavor or texture of the final dish. Always consider the specific requirements of your recipe and the taste preferences of those you're cooking for.  Here are some handy kitchen substitutions for commonly used ingredients:

Baking Powder: Substitution: For 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar.

Baking Soda: Substitution: For 1 teaspoon of baking soda, use 3 teaspoons of baking powder.

Brown Sugar: Substitution: For 1 cup of brown sugar, use 1 cup of granulated sugar + 1-2 tablespoons of molasses (adjust to taste).

Buttermilk: Substitution: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles.

Cornstarch (as a thickener): Substitution: For 1 tablespoon of cornstarch, use 2 tablespoons of all-purpose flour.

Eggs (as a binding agent): Substitution: For 1 egg, use 1/4 cup of unsweetened applesauce, mashed banana, or yogurt.

Heavy Cream: Substitution: For 1 cup of heavy cream, use 2/3 cup of whole milk + 1/3 cup of melted butter.

Honey: Substitution: For 1 cup of honey, use 1 1/4 cups of granulated sugar + 1/4 cup of water.

Lemon Juice: Substitution: For 1 tablespoon of lemon juice, use 1/2 tablespoon of white vinegar or apple cider vinegar.

Maple Syrup: Substitution: For 1 cup of maple syrup, use 1 cup of honey or 3/4 cup of granulated sugar + 1/4 cup of water + 1/2 teaspoon of maple extract (if available).

Red Wine (for cooking): Substitution: For 1 cup of red wine, use 1 cup of beef or vegetable broth.

Self-Rising Flour: Substitution: For 1 cup of self-rising flour, use 1 cup of all-purpose flour + 1.5 teaspoons of baking powder + 1/4 teaspoon of salt.

Sour Cream: Substitution: For 1 cup of sour cream, use 1 cup of Greek yogurt or 1 cup of buttermilk.

Unsalted Butter: Substitution: For 1 cup of unsalted butter, use 1 cup of salted butter but reduce the salt in the recipe slightly.

Vanilla Extract: Substitution: For 1 teaspoon of vanilla extract, use 1/2 teaspoon of almond extract or other flavored extracts you have on hand.

White Wine (for cooking): Substitution: For 1 cup of white wine, use 1 cup of chicken or vegetable broth.