Ingredient Substitutions

Yes you can use any cooking oil. It will how ever alter the taste, I much prefer olive oil

Yes.

Eggs came first, they are a standard item in baking.

Eggbeaters were developed as a substitute for real eggs, to help people cut down on the amount of cholesterol in their diets.

2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise ORhalf a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Yes! For each ounce of unsweetened chocolates (where 1 ounce = 1 square), you can use 1 2/3 ounces of semisweet chocolate AND reduce the amount of sugar that is being used in the recipe by 2 teaspoons.

1 square = 1 ounce = 1/3 cup of chocolate chips

That conversion, though, is a bit tricky. If you do not have unsweetened chocolate, it is actually easier to substitute it the following way:

For each ounce of unsweetened chocolate, use 3 tablespoons of unsweetened cocoa AND 1 tablespoon or either butter, margarine, or shortening.

Apparently there is no real substitute for Saffron; however, there are two reasonable replacement options: you can go to a Mexican grocery store and use "Mexican Saffron" or you can use Turmeric (use less Turmeric as it has a stronger flavor than Saffron and can overpower the recipe).

Condensed milk and regular (fresh) milk are very different ingredients. Condensed milk is much thicker and sweeter-- it has a syrupy consistency and can be eaten with a spoon. Fresh milk is very different, not as thick or sweet and drinkable. Regular milk is not a good substitute for condensed milk.

Depends on what reciepe you are using and what the purpose is: I often use yeast but in some recipes depending on the fluffiness of the cake I will sometimes use baking soda. A friend of mine uses "fizzy water" (carbonated water) as an alternative.

Yeast is only used in bread related recipes, whereas bicarb can be used n cakes

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Baking Soda in a recipe is to help with 'spreadability of the cookie or cake. You don't use it in pancakes so you want the batter to 'stay put'. In a cookie, you want it to spread out a bit, in the cake, you want it to fill in the space of the pan.

Baking Soda and Baking Powder CAN be used for each other in a subbing situation. They are both considered leavening agents. In choosing to substitute one for the other you have to know the ratio AND the fact the flavor WILL be DIFFERENT.

1 TSP of Baking Soda needs 3 TSP of Baking Powder. OMIT all SALT.

Reverse it to use soda instead of baking powder.

You can also use 2 tsp soda and 1 tsp cream of tarter to create BAKING POWDER. Again, omit the salt from the recipe.

AGAIN, any substitutions of ingredients, expect flavor change to happen.

the grated rind of citrus fruit is zest

no because white sugar is more clumped than powdered sugar and powdered sugar doesn't taste like sugar that much Powdered sugar is chemically not fundamentally different from regular sugar, just more finely ground. However, powdered sugar may contain additives to prevent clumping.

you are exactly right!!!! by Terrier23

Yes.

2 1/2 cups sugar

1 vanilla bean coarsely chopped

Blend sugar and vanilla bean in processor until bean is finely ground. Store in covered container at room temperature at least 2 days, then strain through fine strainer before using.

Vanilla sugar will keep for several months. Use in baked goods, in your morning cup of coffee, or sprinkled over yogurt.

1 1/3 cups semi-sweet cho chips

In some recipes you might, but you will definitely get a different taste and consistency out of the cookies. It is always best just to stick to the ingredients that the recipe calls for.

No. With some recipes, you might be able to do without eggs, maybe 1/8 teaspoon of soda and 1 teaspoon of oil, and probably 1 tablespoon of water, but that's just a guess. You could produce something similar to the regular recipe, but it will not look or taste like one made with eggs.

Miracle Whip is made with the basic ingredients in Mayo but spices are added to give it's bolder taste.

Ingredients:

Water, soybean oil, vinegar, sugar, modified cornstarch, eggs, salt, mustard flour, paprika, spice, natural flavor, dried garlic, potassium sorbate as a perservative and enzyme modified egg yolk

yes it can I had a bad toothache and i took a q-tip and put it in the lemon extract and it really works.

Every brand name seasoning is bound to have "special" or "select" spices. However, the earliest cookbooks define poultry seasoning as consisting of only: sage, thyme, marjoram, rosemary, nutmeg and black pepper. The homemade replacement recipe is: 2 teaspoons ground sage 1 1/2 teaspoons ground thyme 1 teaspoon ground marjoram 3/4 teaspoon ground rosemary 1/2 teaspoon nutmeg 1/2 teaspoon finely ground black pepper

Yes and No.

Sweet'n'low is an artificial sweetener and does not bake in the same way that regular sugar does. So, if you substitute it in a regular recipe, your baking may not turn out.

However, if you look at the sweet'n'low website (http://www.sweetnlow.com/recipes.html), there are recipes that have been listed that should work with that product.

No, you cant. Salt does not have the same effect and wont make your peanut brittle rise. The baking soda is a rising agent- it should not be substituted.

France

Click on the link below, under 'Related links'.

the substitute is called cornflour. cornstach is just a diffrent name for cornflower