the pantry

ALCOHOL SUBSTITUTIONS
Maybe you don't want to cook with it or you just ran out of it, what do you do when a recipe calls for alcohol? Here is a great list of ways to alter those recipes without altering flavors.

2 TBS Grand Marnier or other orange flavored liqueur 
2 TBS orange juice and 1/2 tsp orange extract 
OR 2 TBS unsweetened orange juice concentrate.
2 TBS rum or brandy
1/2 to 1 tsp rum or brandy extract 
OR 2 TBS water, white grape juice or apple juice

2 TBS amaretto or other almond-flavored liqueur

1/4 to 1/2 tsp almond extract

2 TBS bourbon
1 to 2 tsp vanilla extract 

2 TBS sherry
1 to 2 tsp vanilla extract 
OR 2 TBS orange or pineapple juice

2 TBS Kahlua or other coffee or chocolate flavored liqueur
1/2 to 1 tsp chocolate extract plus 1 tsp instant coffee in 2 TBS water

1/4 cup or more port, sweet sherry, rum, brandy or fruit-flavored liqueur
Equal measure of unsweetened orange juice or apple juice plus 1 tsp of corresponding flavored extract or vanilla extract


1/4 cup or more white wine
Equal measure of white grape juice, chicken broth, vegetable broth, clam juice, or nonalcoholic wine. If you use nonalcohlic wine, add1 TBS of vinegar to cut the sweetness. Consider the recipe and which of these would taste best with it.

1/4 cup or more red wine
Equal measure of red grape juice, cranberry juice, apple cider chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar or nonalcoholic wine. If you use nonalcoholic wine, add1 TBS of vinegar to cut the sweetness. Consider the recipe and which of these would taste best with it.





IN A PINCH BAKING SUBSTITUTIONS

• Baking powder, 1 teaspoon = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda

     Chocolate

• Semisweet, 1 ounce = 1 ounce unsweetened chocolate + 1 tablespoon sugar
• Unsweetened, 1 ounce or square = 3 tablespoons cocoa + 1 tablespoon fat
• Chips, semisweet, 1 ounce = 1 ounce square semisweet chocolate
• Chips, semisweet, 6-ounce package melted = 2 ounces unsweetened chocolate + 2 tablespoons shortening + 1/2 cup sugar
• Cocoa, 1/4 cup = 1 ounce unsweetened chocolate (decrease fat in recipe by 1-1/2 teaspoons)

      Cornmeal

• Cornmeal self rising, 1 cup = 1 cup plain yellow cornmeal + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt
• Cornmeal mix, self rising = 1-1/4 cups cornmeal + 3/4 cup fat-free milk + 1 tablespoon all-purpose flour + 2 teaspoons baking powder + 1/2 teaspoon salt + 1 egg lightly beaten. Bake as directed.
• Cornstarch, 1 tablespoon = 2 tablespoons all purpose flour or granular tapioca
• Corn syrup, light, 1/2 cup = 1/2 cup sugar + 2 tablespoons water  OR 1/2 honey

      Flour

• all-purpose, 1 cup sifted
• 1 cup & 2 tablespoons sifted cake flour
• 1 cup minus 2 tablespoons all-purpose flour (unsifted)
• 1-1/2 cup breadcrumbs
• 1/3 cup cornmeal or soybean flour + 2/3 cup all-purpose flour
• 3/4 cup whole wheat flour or bran flour + 1/4 cup all-purpose flour
• 1 cup rye or rice flour
• 1/4cup soybean flour + 3/4 cup all-purpose flour

 ** Specialty flours added to yeast bread will result in a reduced volume and a heavier product **

• All-purpose flour, 1 tablespoon = 1-1/2 teaspoons corn starch, potato starch or rice starch OR 1 tablespoon rice flour or corn flour OR 1-1/2 tablespoons whole wheat flour
• Cake flour, 1 cup sifted = 1 cup minus 2 tablespoons all-purpose flour
• Flour, self rising, 1 cup = 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt

      Sugar

• Brown, 1 cup packed = 1 cup granulated white sugar
• Granulated white, 1 cup = 1 cup corn syrup (decrease liquid in recipe by 1/4 cup) OR 1 cup firmly packed brown sugar OR 1 cup honey (decrease liquid by 1/4 cup)
• Powdered, 1 cup = 1 cup sugar + 1 tablespoon cornstatch processed in a food processor

EASY FISH SUBSTITUTIONS
Often I see recipes that call for a fish that either is not available near me or my family doesn't like. In an effort to eat more fish, I found a great substitution chart that will make it much easier!

Fish fall into three categories: delicate, medium and firm-fleshed. These categories reflect how fish respond to cooking methods and which substitutions work best.

Delicate-fleshed
Treat these fish with care when you cook them; they flake easily and have a soft texture when cooked. They are traditionally sold as fillets and are best prepared by poaching, braising, pan-frying or baking. 

Recipe calls for:                                      You can substitute:
sole/flounder                                    turbot, plaice, fluke

cod                                                  orange roughy (mild)

Medium-fleshed
These fish flake easily, but with more resistance than delicate fish and are firmer when cooked. They are the most versatile fish to cook and can be used when your recipe specifies "or other flaky white fish." They are best prepared by baking, broiling, braising, pan-frying or grilling. 

Recipe calls for:                                       You can substitute:
arctic char                                        steelhead trout, salmon

mahimahi                                         grouper, monkfish


red snapper                                      halibut, walleye, all varieties of                                                       snapper

tilapia                                              bass, pike, tilefish




Firm-fleshed
These fish don't flake easily when cooked and have a meaty texture. They are best prepared over high-heat by grilling or sauteing.

Recipe calls for:                                       You can substitute:
pompano                                          amberjack, catfish

tuna                                                swordfish, trigger fish


Items to have on hand
It is important to keep a number of staples like spices, oils, grains and stocks on hand. Each week our shopping list has a "Pantry Staples" section which lists items used in that week's menu. Be sure to check the list against what you have on hand. Below is a general list of items that may come up. This list is a great starting point for any cook. You may add - or subtract - items depending on your tastes and usage.

Dried spices:
salt
black pepper
chili powder
ground cumin
paprika
nutmeg
curry powder
coriander
bay leaves
cayenne/red pepper
oregano
thyme
cinnamon
allspice
poultry seasoning
grill seasoning
ground ginger
dill
five-spice powder

Fridge items:
milk
heavy cream or half-n-half
unsalted butter
eggs
cheese - grated parmesan, mozzarella, American & Swiss
bacon
hot sauce
Dijon mustard
capers
mayonnaise
plain cream cheese
plain yogurt
ketchup
BBQ sauce
Lemon & lime juice
Stock - beef & chicken
sour cream

Cupboard:
dutch process cocoa powder
extra-virgin olive oil
canola oil
sesame oil
cooking spray
all-purpose flour
sugar - brown, granulated, and powdered
bread crumbs - plain & Italian
canned beans - black, kidney, and cannellini
dried pastas - spaghetti, penne, cavatappi, angel hair, lasagna, etc.
couscous
rice
baking powder
baking soda
vanilla
maple syrup
peanut butter
oatmeal
honey
red wine
dry sherry
white wine
rice wine vinegar
white vinegar
red wine vinegar
cider vinegar
balsamic vinegar
soy sauce
hoison sauce
tortillas - corn and/or flour
canned tuna
Worcestershire sauce
canned tomatoes - crushed, diced, sauce & paste

Fresh veggies:
Onions - sweet or yellow
potatoes - red or Yukon gold
lemon
lime
shallot
garlic
green onions

Freezer:
Frozen peas
Frozen corn
chopped spinach
pitas
ravioli
tortellini