Ingredient Substitutions

Half and half is 50% cream and 50% milk.

melt down the mini marshmallows and make it into a big one.

Nestle cream is cream made of butterfat that is skimmed off the top of pre-homogenized milk. You can substitute heavy cream for it.

Self-raising flour, and leave out some of the other leavening agents. There is no other substitution for flour.

NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.

You have them wrong way round, a gram is heavier than a milligram!

A milligram is a unit of mass equal to one thousandth (10-3) of a gram - so there are

1000 milligrams in a gram.

Yes. Almond Extract, Anise Extract, and Lemon Extract have high alcohol content (60%-80%)

You can get drunk off of it, but it will taste horrible. Prepare to be in extreme discomfort after drinking.

White vinegar. If it is 5% acidity ( 50 grain ). Yes .

If baking: measure for measure, no (i.e., 1 T caster sugar, 1 T sweetener). Better approach is to find recipes that provide sweetening in other forms (honey, apple sauce or pureed fruit are frequently-used substitutions for sugar or sweetener). If you are working with a recipe you already have & want to recreate without sugar, try experimenting with the substitutions. Some cooks have devised ways of using sweetener in baked goods, but many believe the finished product has a "metallic" taste.

u can get it in goa in taj wen ever u want

taj the hotel netym u order fr it u wil get it!!

It depends on what you are using it for. If you are making your own almond paste just substitute rose water for the almond extract.

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