Recipe 911Emergency Substitutions

Recipes contain non-essential and essential ingredients.Non-essential ingredients are those that can

be changed without changing the general appearance or texture, i.e. M&M’s in place of peanuts in cookiesBlack beans in place of pinto beans in chili

Essential ingredients are those that have a specific function in a recipe.Ingredients are mostly found in baked

goodsWork like a chemical formulaInclude flour, salt, sugar, fat, & leavening

agents.If changes are made to these, it will affect

appearance, taste, or texture.

So, what happens if you forgot (shame, shame) to check your pantry to make sure you had needed ingredients before you started to cook and you are in the middle of the process and discover you don’t have something you need.

What would you do?

Changing Ingredients

• Recipe ingredients are often changed for reasons other than increasing or decreasing the yield. Reasons for changing ingredients are to:– Adjust for high-altitude cooking– Adjust for microwave cooking– Substitute ingredients

52.04C Adjusting Recipes

Changing Ingredients, contd.

• Adjusting for high-altitude cooking:– As altitude increases, air pressure decreases and

liquids will boil at a temperature below 212 ˚F. • When liquid boils below 212 ˚F., foods

simmering in the liquid take longer to cook. They require more liquid (to replace that which evaporates) and longer cooking times.

62.04C Adjusting Recipes

Adjusting for high-altitude cooking:

– In baked goods, gas bubbles formed by the boiling liquid rise more quickly and cause the batter to rise before it “sets.” Without making adjustments to ingredients, the centers would collapse. • To prevent the centers of baked goods from

collapsing, use less baking powder and sugar, and increase the oven temperature.

2.04C Adjusting Recipes

Changing Ingredients, contd.

Adjusting for microwave cooking:• Decrease the liquid by 1/3 the total amount

• Eliminate fats (both solid and liquid) unless they are used for flavoring

• Use ½ of the seasonings

• Use HIGH power level unless food is “delicate,” then use MEDIUM-HIGH power level

• Decrease cooking time – look for a similar recipe in a cookbook designed for the microwave

• Allow for standing time.

82.04C Adjusting Recipes

You really want to make a cake that calls for buttermilk, have everything you need for the recipe but the buttermilk, but you are broke!

What would you do?

Changing Ingredients, contd.

Adjusting for substitute ingredients: – Ingredients in recipes are often substituted.

Some reasons for changing recipe ingredients include:• Unavailable ingredients• Cost of ingredients• Decreasing/increasing nutritional value• Creativity

102.04C Adjusting Recipes

Changing Ingredients, contd.

2.04C Adjusting Recipes11

INGREDIENT SUBSTITUTION

1 c. cake flour 1 c. – 2 Tbsp. (7/8 c.) all-purpose flour

1 c. self-rising flour 1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt

1 c. buttermilk 1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c.(Stir and allow mixture to stand several minutes before using.)

1 large egg 2 egg whites

1 Tbsp. cornstarch 2 Tbsp. all-purpose flour

1 c. corn syrup 1 ¼ c. sugar + ¼ c. liquid used in recipe

1 oz. unsweetened baking chocolate 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil

1 2/3 oz. semisweet chocolate 1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening

1 tsp. dry mustard 1 Tbsp. prepared mustard

1 clove garlic 1/8 tsp. garlic powder

1 Tbsp. chopped fresh herb 1 tsp. chopped dried herb

You have learned how to make omelets in your Foods class, want to make one for your grandmother, but she has high cholesterol and you know that egg yolks are high in cholesterol.

What can you do?

You find a recipe that looks really interesting but it calls for peanuts. You are allergic to peanuts.

What can you do?

It is often necessary to make substitutions when cooking. Reasons includeUnavailable ingredientsCost of ingredientsNutritional valueCreativity

There are some ingredients that can be substituted without any significant change to the product.

Write the title, “Emergency Substitutions” in your notebook. Divide the page into two columns.

Emergency Substitutions

• 1 c. sour cream 1 c. plain yogurt

• 1 c. buttermilk 1 T vinegar or lemon juice plus enough milk

to = 1 cup

• 1 Large egg 2 egg whites

• 1 c. corn syrup 1 ¼ c. sugar + ¼ c. liquid used in recipe

Emergency Substitutions (cont.)

• 1 oz baking chocolate 3 T cocoa + 1 T butter• 1 2/3rd oz semi-sweet 1 oz baking chocolate

chocolate + 4 t sugar OR 1 oz semisweet chocolate chips

• 1 c. cake flour 7/8 c. all-purpose flour (3/4 c. + 2 T)

• 1 c. self-rising flour 1 c. all-purpose flour + 1t. baking

powder & ½ t. salt

Emergency Substitutions (cont.)

• 1 T cornstarch 2 T all-purpose flour

• 1 t. dry mustard 1 T prepared mustard

• 1 clove garlic 1/8th t garlic powder

• 1 T chopped fresh herbs 1 t chopped dried herbs

Now You Do It!