A - Z Substitutions

[leomoon88]

I've substituted salsa for tomatoes -- with the understanding that I wasn't making Italian Chicken anymore but rather was now making Southwest Chicken and needed to adjust other seasonings to match.

A jar of salsa, a tsp of cumin, a pinch of celery seed, and a dash of hot sauce Or a couple envelopes of taco seasoning can rescue chili from the dreaded discovery that your chili powder has faded and gone tasteless.

Milk soured with vinegar will make your biscuits rise nice and light when you find out at the last moment that the kids just drank the last of the buttermilk, but it won't taste 100% right so adding something like dill weed and dried onions or caraway seeds and raisins to the dough to cover up the lack can be helpful.

If I hadn't any fresh or dried basil around I might have a jar of pesto.

If I hadn't any anise seed fennel might do. But a drop of anise extract that I have for baking or a dash of Sambuca might work better.
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I'm more inclined to change what I'm making to accomodate the ingredients I have than to make substitutions. If its a simple Rosemary Chicken and I drop the rosemary jar its no big deal to make Greek chicken with oregano and lemon instead. But I don't trust substitutions for parts of a complex harmony of flavors.

[MrsKette]

This is incorrect. You were not infringing copyright laws, since this is not a commercial site. People come to your site and copy recipes, they're not buying them. If you're selling this specific information, then it would be a copyright infringement.

[kitchen maven2]

Your substitutions are very good, however the format that you used to convey them is very confusing. Try to clarify that 1 cup of something= 11/2
cups of another ingredient.
I dont know, long columns with separations.

Good luck

[Chef #2231347]

Thank you for the post. It is very informative and helpful.

[linguinelisa]

Can anyone tell me whether ground red pepper is the same thing as cayenne pepper?

[Dee514]

From the Cook's Thesaurus:

Ground red pepper - see Cayenne pepper

cayenne pepper = ground red pepper = red pepper Pronunciation: ki-YEN Notes: Dried cayenne peppers are sold either whole, crushed (called red pepper flakes), or ground into a powder called cayenne pepper. Cayenne pepper is fairly hot and has a smoky flavor. Substitutes: red chile powder (don't confuse with chili powder, a mixed seasoning) OR paprika (milder) OR red pepper flakes OR chili powder (contains other spices)

[pinky kookie]

Here are these useful information about substitutions for using natural dyes instead of harmful food colorings, like for example: Easter Eggs.
Just in case that somebody needs this information and wants to save it for cakes or cupcakes frostings, too.

HOW TO MAKE COLOR EASTER EGGS USING NATURAL DYES -
http://chemistry.about.com/od/holidayhowtos/a/eastereggdyes.htm
By Anne Marie Helmenstine, Ph.D., About.com Guide

NATURAL EASTER EGG DYES CHART - Color and Ingredients:

LAVENDER:
Small Quantity of Purple Grape Juice,
Violet Blossoms plus 2 tsp Lemon Juice,
Red Zinger Tea.

VIOLET BLUE:
Violet Blossoms,
Small Quantity of Red Onions Skins (boiled),
Hibiscus Tea,
Red Wine.

BLUE:
Canned Blueberries,
Red Cabbage Leaves (boiled),
Purple Grape Juice.

GREEN:
Spinach Leaves (boiled),
Liquid Chlorophyll.

GREENISH YELLOW:
Yellow Delicious Apple Peels (boiled).

YELLOW:
Orange or Lemon Peels (boiled),
Carrot Tops (boiled),
Celery Seed (boiled),
Ground Cumin (boiled),
Ground Turmeric (boiled),
Chamomile Tea,
Green Tea.

GOLDEN BROWN:
Dill Seeds.

BROWN:
Strong Coffee,
Instant Coffee,
Black Walnut Shells (boiled),
Black Tea.

ORANGE:
Yellow Onion Skins (boiled),
Cooked Carrots,
Chili Powder,
Paprika.

PINK:
Beets,
Cranberries or Juice,
Raspberries,
Red Grape Juice,
Juice from Pickled Beets.

RED:
Lots of Red Onions Skins (boiled),
Canned Cherries with Juice,
Pomegranate Juice,
Raspberries.

[pinky kookie]

And here are these useful conversions in case somebody needs to save them:

CONVERSIONS FROM CUP TO GRAM -
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
Make quick conversions from cups to grams and ounces with our handy conversion chart.

BUTTER -
If you know a cup of butter weighs 8 ounces, you could do the math yourself:
1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.

BUTTER:
1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g

DRY GOODS:
All-Purpose Flour and Confectioners' Sugar
Cups - Grams - Ounces:
1/8 cup or 2 Tablespoons = 16 g - .563 oz -
1/4 cup - 32 g - 1.13 oz -
1/3 cup - 43 g - 1.5 oz -
1/2 cup - 64 g - 2.25 oz -
2/3 cup - 85 g - 3 oz -
3/4 cup - 96 g - 3.38 oz
1 cup - 128 g - 4.5 oz

BREAD FLOUR:
Cups - Grams - Ounces
1/4 cup - 34 g - 1.2 oz
1/3 cup - 45 g - 1.6 oz -
1/2 cup - 68 g - 2.4 oz
1 cup - 136 g - 4.8 oz

ROLLED OATS -
Cups Grams Ounces:
1/4 cup 21 g .75 oz -
1/3 cup 28 g 1 oz -
1/2 cup 43 g 1.5 oz -
1 cup 85 g 3 oz

WHITE SUGAR (Granulated):
Cups - Grams - Ounces -
2 Tbsp - 25 g - 89 oz
1/4 cup - 50 g - 1.78 oz -
1/3 cup - 67 g - 2.37 oz -
1/2 cup - 100 g - 3.55 oz -
2/3 cup - 134 g - 4.73 oz -
3/4 cup - 150 g - 5.3 oz -
1 cup - 201 g - 7.1 oz

PACKED BROWN SUGAR:
Cups - Grams - Ounces
1/4 cup - 55 g - 1.9 oz -
1/3 cup - 73 g - 2.58 oz -
1/2 cup - 110 g - 3.88 oz -
1 cup - 220 g - 7.75 oz

HONEY, MOLASSES & SYRUP:
Cups - Grams - Ounces -
2 Tbsp - 43 g - 1.5 oz -
1/4 cup - 85 g - 3 oz -
1/3 cup - 113 g - 4 oz -
1/2 cup - 170 g - 6 oz
2/3 cup - 227 g - 8 oz -
3/4 cup - 255 g - 9 oz -
1 cup - 340 g - 12 oz