Monday, February 17, 2014

Growing Sprouts Preperation

Get prepared to learn how to grow sprouts in March.  They are very nutritious and taste great.  The only place I can find sprout seeds in Reno/Sparks is at Whole Foods this time of year.  They are in packages on the spinner rack with the seeds to plant.  When they are gone they are gone, so go get some now or you can always order them on-line.  I personally think they should be available in the fall when it is too cold to grow anything outside.  They are great in sandwiches when lettuce is expensive.  But what do I know. My opinion doesn't count when it comes to what is available in stores.

Saturday, February 1, 2014

February 2014 - Emergency Ingredient Substitutions


Here is the ingredient substitutions I found the most useful.  I created it in Word and everything lines up perfectly.  I copied and pasted it to this post and it looks pretty good.  The published post looks terrible.  I will work on making it look better later.  Hope you can figure out the information as it is.



Emergency Ingredient Substitutions

Ingredient                             Amount                 Substitutions
Allspice                                  1 tsp                       1/2 tsp cinnamon plus 1/2 tsp ground cloves
Baking powder,                       1 tsp                       1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch or
      double acting                                                  1/4 tsp baking soda plus 5/8 tsp cream of tartar
Butter                                    1 cup                      7/8  to 1 cup hydrogenated shortening plus 1/2 tsp salt or
                                                                           7/8 cup lard plus 1/2 tsp salt or
                                                                           7/8 cup oil plus 1/2 tsp salt
Catsup                                   1 cup                      1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking)
Chocolate, unsweetened         1 oz                         3 Tbsp cocoa plus 1 Tbsp butter or fat
                    semisweet                                        1 oz unsweetened chocolate plus 4 tsp sugar
Cornstarch                            1 Tbsp                     2 Tbsp flour
Corn syrup, light                    1 Cup                      1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe or
                                                                          1 cup honey
                      dark               1 cup                      3/4 cup light corn syrup plus 1/4 cup unsulphured molasses
Cracker crumbs                    3/4 cup                   1 cup dry bread crumbs
Cream, half & half                1 cup                      7/8 cup milk plus 1 1/2 Tbsp butter
              heavy                     1 cup                      3/4 cup milk plus 1/3 cup butter (for baking only, will not whip)
              sour                       1 cup                      1 cup buttermilk, sour milk, or yogurt or
                                                                         1 cup milk plus 1 1/2 Tbsp vinegar or
        1 1/8 cup powdered milk, 1/2 cup warm water and 1 Tbsp vinegar  
        (mixture will thicken in the refrigerator in a few hours)
             whipped                  2 cups                    1 cup chilled evaporated milk plus ½ tsp lemon juice, whipped until stiff
Cream of tartar                    1/2 tsp                    1 1/2 tsp lemon juice or vinegar
Eggs whole, large                 1 egg                      2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water
                                                                         3 1/3 Tbsp frozen egg yolks, thawed
                                           (3 1/3 Tbsp)           1/2 tsp baking powder, 1 Tbsp vinegar, and 1 Tbsp liquid (in baking)
                                                                        1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking
        Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water; add 3 tsp boiling
       water; cool and beat until frothy; add to recipe (reduce other liquid by 2 
       Tbsp)
                Whites                (2 Tbsp)                   2 Tbsp frozen egg whites, thawed
                                          1 egg white               2 tsp dried egg white plus 2 Tbsp water
                Yolks                  (1 1/3 Tbsp)              4 tsp frozen egg yolks, thawed
                                           1 egg yolk                2 Tbsp dried egg yolks plus 2 tsp water
Flour, pastry                         1 cup                       7/8 cup all-purpose or bread flour
           cake                         1 cup                       7/8 cup all-purpose flour (1 cup less 2 Tbsp)
          white all-purpose        1 cup                       1 1/2 cup bread crumbs or
           for baking                                                 1 1/8 cups cake flour (1 cup plus 2 Tbsp) or
                                                                           7/8 cup rice flour or
                                                                           1 1/3 cups rolled oats or
                                                                           1 cup minus 1 Tbsp whole wheat flour
Garlic                                   1 clove, small           1/8 tsp garlic powder or instant minced garlic
Herbs, fresh                         1 Tbsp                     1 tsp dried
Honey                                 1 Cup                       1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe)
Maple syrup                         about 2 cups            Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat;                                                                   add 1/2 tsp maple flavoring
Marshmallows, mini             1 cup                        10 large marshmallows
Milk, buttermilk or sour        1 cup                         1 cup minus 1 Tbsp sweet milk plus 1 Tbsp vinegar or lemon juice;
                                                                           let stand 5 minutes or
                                                                           1 cup sweet milk plus 1 1/4 – 1 3/4 tsp cream of tartar or
                                                                           1 cup plain yogurt
      whole                               1 cup                     1 cup of soy or almond or reconstituted dry milk or
                                                                           1 cup water plus 1 1/2 tsp butter for baking
     Sweetened condensed        1 cup                     combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 
                                                                          3/4 cup sugar, mix well; may set pan in bowl of hot water to dissolve
                                                                           sugar
Mustard, dry                           1 tsp                       1 Tbsp prepared mustard
Nuts                                      1 cup                      1 cup rolled oats, browned (in baked products)
Onion                                    1 small                    1/4 cup fresh chopped or
                                                                           1 1/3 tsp onion salt or
                                                                           1 to 2 Tbsp instant minced onion
                                                                           1 tsp onion powder
Orange peel, dried              1 Tbsp                        2 or 3 Tbsp grated fresh orange peel (medium orange)
Peppers, bell fresh              1 medium                    1/4 cup dehydrated
                        dried          1 Tbsp                        3 Tbsp fresh bell pepper, chopped
Pumpkin pie spice               1 tsp                           1/2tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg
Shortening, solid                  1 cup                         1 cup minus 2 Tbsp lard or
                                                                           1 cup butter or margarine (decrease salt in recipe by 1/2 tsp)
Sugar, brown                      1 cup                          1 cup granulated sugar or
                                                                           1 cup granulated sugar plus 2 Tbsp unsulphured molasses
           granulated               1 cup                          1 1/3 cups powdered sugar (for uses other than baking) or
                                                                           13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3
                                                                           Tbsp
            powdered                 1 cup                       1 cup sugar plus 1/2 tsp cornstarch, blend in blender until powdered
Tomatoes, fresh                    2 cups                     1 16-oz can, drained
                                           Chopped
                    Canned            1 cup                       1 1/3 cups diced tomatoes simmered 10 minutes
Tomato juice                         1 cup                      1/2 cup tomato sauce plus 1/2 cup water
Tomato sauce                       2 cups                     3/4 cup tomato paste plus 1 cup water
Tomato soup                         1 10 3/4                   1 cup tomato sauce plus 1/4 cup water
                                                oz. can
Worcestershire sauce           1 tsp                         1 tsp bottled steak sauce
Yeast, active dry (1/4 oz)      1 pkg                        2 1/2 tsp dry yeast or 1 compressed yeast cake
Yogurt                                 1 cup                        1 cup cottage cheese, blended until smooth or
                                                                           1 cup sour cream