There have been times I wanted to tear my hair out because didn't have an ingredient at the last minute so here's my list of common ingredient substitutions that have worked for me in a pinch.
By Deeli from Richland, WA
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thank you for this one ...not always do we have all the ingredients that we need
Ah, but have you got any reverse suggestions? I am more likely not to have the substitutes than the original ingredients.
For instance, I could use some evap milk right now for a recipe, but only have ordinary.
According to this site you could try regular milk:
"Question: My question is: can you substitute regular liquid milk (actually, I'd use soy) for evaporated milk in a baking recipe? And if so, what would be the substitution? A dough recipe I have calls for 1 cup of evaporated fat free milk. Thank you. - Zehava Cohn (8/30/01)
Answer: Yes, you can substitute regular liquid milk for evaporated or soy milk. It would be a equal substitution. Evaporated milk is substituted all the time."
Source: whatscookingamerica.net
whatscookingamerica.net/
Let us know if it works out for you!
That should work also. When I make the chocolate fudge recipe that calls for 1 can evaporated milk, chocolate chips and marshmallow creme, I use regular milk. In fact I use 2% milk as that is what I keep on hand.
Harlean from Arkansas
EGG = 1 TBSP MAYO
HONEY = CORN SYRUP
WHT. WINE = APPCIDER OR JUICE
RICOTTA = COTTAGE CHEESE
LEMON JUICE = LIME JUICE
IF IN BAKING FOR FLAVOR USE ARTIFICIAL EXTRACT.
Thanks for that Deeli! It will be handy in my kitchen.
I have quite a few cans of tomato products (they seem to be the majority of the items in the bented boxes we buy.) Now I know how to use them up. If they have chunk or whole tomatoes I'll simply swirl them in the blender to smooth it out. Thanks for the information.
I've used apple juice instead of milk in muffins. Another time I forgot to add the sugar - they looked a bit weird but I'd packed them with raisins so they tasted fine. Half were gone before I realised what I'd done!
You can substitute regular milk for evaporated milk, but it may change the product slightly, as evaporated milk is creamier. This is likely not an issue in a cake, but makes a difference in fudge, for example. I have also know people who have substituted evaporated milk for cream, which apparently works quite well. It does have a different flavor, though, so again, you have to be aware of that.
It wouldn't matter so much in muffins, but would in a pudding. Other types of "milk" (soy, rice, almond, etc. ) may react differently; I know that you can't make instant pudding with rice milk, for instance. It simply doesn't set. A friend of mine gave it try because his son couldn't have cow's milk.
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