CLASSIC BAKING AND COOKING TECHNIQUES
Classic cooking techniques are essential to an accomplished home cook. You will understand the how's and why's of cooking methods that work best for certain foods when you know about classic techniques. The following is a composite of different classic tips and tidbits I have learned over the years.
Tips
These are substitutions I have written down over the years and still refer to them today. Some are from my early days of Home Economic's in the 60's, and some are current as the ingredients change and are more readily available. There is nothing worse than to get halfway into making something, and you don't have an ingredient you need. These substitutions have saved many a recipe from being ruined in my kitchen.
These are simple conversions to help with the substitutions below:
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 and 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 pound = 16 ounces
1 cup = 16 fluid ounces
1/4 cup oil = 1/3 cup melted butter
1/2 cup oil = 2/3 cup melted butter
3/4 cup oil = 1 cup melted butter
1 cup oil = 1 1/4 cup melted butter
All purpose flour - 1 cup = 1 cup self-rising flour minus salt and baking powder in recipe
Allspice - 1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves (I can’t tell you how many times I used this substitute)
Apple Pie Spice - 1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground allspice, and either 1/8 teaspoon ground cardamom, ginger or cloves
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Beer - 1 cup = the same amount of club soda as recipe calls for regular beer.
Bread crumbs - 1 cup = 1 cup cracker crumbs, 1 cup ground oats, ground pretzels (omit or use less salt in recipe)
Bread Flour - 1 cup = 1 cup all-purpose flour plus 1 teaspoon gluten (I buy this at whole foods stores)
Broth (chicken or beef) - 1 cup = 1 chicken or beef bouillon cube or 1 tsp. of chicken or beef paste in a cup of boiling water.
Butter (salted) - 1 cup = 1 cup shortening blended with 1 tablespoon buttermilk or yogurt and 1/2 teaspoon salt, or 1 cup unsalted butter plus1/2 teaspoon salt
Butter (unsalted) - 1 cup = 1 cup shortening or 1 cup butter and decrease salt by 1/2 teaspoon in recipe
Buttermilk - 1 cup = 1 cup whole milk less 1 tablespoon blended with 1 tablespoon lemon juice or vinegar. 1 cup of yogurt also can be used or 1/4 cup buttermilk powder plus 1/4 cup water
Cake flour - 1 cup = 1 cup all purpose flour minus 2 tablespoons sifted 3 times and measured again
Cajun Spice - 1 tablespoon = 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Chocolate (unsweetened) - 1 ounce= 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa Powder - 1/4 cup = 1 ounce square unsweetened chocolate (reduce 1 tablespoon fat in recipe)
Coconut (fresh) - 1 cup = 3/4 cup packaged coconut
Coconut (packaged) - 1 cup = 1 1/4 cup fresh coconut
Coconut (fresh milk) - 1 cup = 1 cup canned milk plus 1 teaspoon coconut extact
Coconut (fresh cream) - 1 cup = 1 cup canned coconut cream
Coffee (strong brewed) - 1/4 cup = 2 tablespoons instant expresso mixed with 1 tablespoon boiling water
Cookie Crumbs - 1 cup = 1 cup graham cracker crumbs or equal amounts of wafer cookies
Cornmeal (ground) - 1 cup = 1 cup ground corn grits
Cornstarch - 1 tablespoons = 2 tablespoons all purpose flour
Corn Syrup (light) (i grew up calling this homemade breakfast syrup) - Makes 1 cup: 1 1/2 cup sugar plus 1/2 cup water cooked on the stove until thickened to 1 cup (may need to let cool before using it in a recipe)
Corn syrup (dark) - 1 cup = 1/4 cup molasses plus 1/4 cup light corn syrup
Cottage cheese - Makes 1 cup: 1 cup of ricotta cheese
Cream (heavy) - Makes 1 cup: 1 cup evaporated milk
Cream (whipped) - Makes 1 cup: 1 cup coconut milk
Cream cheese - 1 cup = 1 cup plain yogurt drained in a fine mesh strainer overnight
Cream of tartar - 1 teaspoon = 1 teaspoons lemon juice or vinegar less 1 teaspoons of liquid in the recipe
Cream (half and half) - 1 cup = 1/2 cup whole milk plus 1/2 cup evaporated milk
Cream (Heavy) - 1/4 cup evaporated milk and 3/4 whipping cream
Cream (Whipping) - 3/4 heavy cream plus 1/4 whole milk
Cream (Sour) - 1 cup = 1 cup plain yogurt or 1 cup milk plus 1 tablespoon lemon juice or vinegar (leave at room temperature for 15-20 minutes
Creme fraiche - 1 cup = Blend together 1/2 cup of heavy cream and 1/2 cup of plain yogurt or sour cream. Let stand for 6 hours at room temperature. Can substitute 1 cup sour cream
Egg (whole) - 1 large egg = 3 tablespoons mayonnaise (I use this substitute all the time (excellent) or 1/4 cup of egg substitute
Eggs (whites) - 1 large egg = 30 grams of whites
Eggs (yokes) - 1 large egg = 18 grams of yoke
Evaporated milk - 1 cup = 1 cup half and half or 3/4 cup of whole milk plus 1/4 cup half and half
Fresh garlic - 1 whole garlic pod = 1/2 teaspoon garlic powder or 1/2 garlic salt (decrease salt in recipe)
Fresh ginger - 1 tablespoon = 1 1/2 teaspoon ground ginger
Fresh herbs - 1 tablespoon chopped (any fresh herb) = 1/2 teaspoon dried herbs
Garlic Salt - 3/4 teaspoon = 1 medium size clove or 1/2 teaspoon minced fresh garlic
Gelatin (unflavored) - 1 envelope = 4 sheets of gelatin or 2 teaspoons agar
Ghee - 1 tablespoon = 1 tablespoon vegetable oil or 1 tablespoon clarified butter
Ground ginger - 1 teaspoon Equals: 2 teaspoons minced ginger
Green onions - 1/2 cup chopped = 1/2 cup chopped onions
Honey - 1 cup = 1/2 cup dark corn syrup plus 1/2 cup light corn syrup or 3/4 cup molasses plus 1/2 cup white sugar
Hot pepper sauce - 1 teaspoon = 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Italian seasoning - 1 teaspoon = Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano
Ketchup - 1 cup = mixed together 1 cup tomato sauce, 1 teaspoon vinegar, and 1 tablespoon sugar (used this many times)
Lard - 1 cup = 1 cup shortening
Lemon juice - 1 teaspoon = 1 teaspoon fresh or bottled lime juice or 1 teaspoon orange or pineapple juice
Lemon zest - 1 teaspoon = 1 teaspoon lime or orange zest
Lime juice - 1 teaspoon = 1 teaspoon fresh or bottled lemon juice or 1 teaspoon orange, or pineapple juice
Lime zest - 1 teaspoon = 1 teaspoon lemon or orange zest
Mace - 1 teaspoon = 1 teaspoon nutmeg
Maple syrup - 1 cup = 1 cup bottled or homemade corn syrup plus a 1 teaspoon maple extract
Marshmallows - 32 large marshmallows = 1 cup marshmallow cream or 4 cups miniature marshmallows
Marshmallow creme - 1 jar = 16 ounces of marshmallows and 3 1/2 tablespoons corn syrup in a double boiler
Marshmallow (miniatures) - 1 cup = 8-10 large marshmallows
Mayonnaise - 1 cup = 1 cup sour cream (add an egg if you are using for baking) or 1 cup plain yogurt (add an egg if you are using for baking)
Molasses - 1 cup = 1 cup honey, or 1 cup dark corn syrup, or 1 cup maple syrup, or cook down 3/4 cup dark brown sugar with 1/4 cup water to measure to 1 cup
Mushrooms (fresh) - 1 pound = 3 ounces dried mushrooms plus 1 1/2 cups water or 1 (10 ounces) can
Nuts - 1 cup = most any nut can be substituted to your liking, and you can combine varieties to make 1 cup
Oil (for sautéing) - 1/4 cup = 1/4 cup melted margarine butter, bacon drippings, shortening, or lard
Oats (quick cooking) - 1 cup = 1 cup regular (old fashioned) unless otherwise stated in the recipe
Oats (old fashioned) - 1 cup = 1 cup quick cooking unless otherwise stated in the recipe
Orange juice (freshly squeezed or bottled) - 1 cup = 1 cup made from frozen concentrate that has been reconstituted
Orange zest - 1 teaspoon = 1 teaspoon lemon or lime zest
Pimentos - 2 tablespoons, chopped = 3 tablespoons fresh red bell pepper, chopped fine
Poultry seasoning - 1 teaspoon = 1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary
Pumpkin pie spice - 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg
Raisins - 1 cup = 1 cup dried fruit (cherries, cranberries, blueberries, or currants)
Ricotta Cheese - 8 ounces = 8 ounces cottage cheese
Rum - 1/4 cup = 1 tablespoon rum extract plus enough liquid to make one cup
Salt (kosher) - 1 teaspoon = 1 teaspoon sea salt or table
Salt (sea salt) - 1 teaspoon = 1 teaspoon kosher salt or table salt
Salt (table salt) - 1 teaspoon = 1 teaspoon kosher or sea salt
Self-rising flour - 1 cup = Mix together 1 cup all purpose flour plus 1 1/2 teaspoon baking powder and 1/2 teaspoon salt (decrease salt in recipe 1/2 teaspoon)
Shortening (melted) - 1 cup = 1 cup cooking oil only to be used recipes that call for oil
Shortening (solid) - 1 cup = 1 cup butter, 1 cup margarine, or 1 cup lard minus 2 tablespoons
Self-rizing cornmeal - 1 cup = 1 cup cornmeal(regular), 1 1/2 tablespoon baking powder, and 1/2 teaspoon salt
Skim milk - 1 cup = 1/4 cup powdered milk plus 1 cup water and then measure 1 cup milk
Sugar (white) - 1 cup = 1 cup packed powdered sugar
Sugar (brown) - 1 cup = 1 cup white sugar plus 3 tablespoons light molasses
Sweetened condensed milk - 1 can evaporated milked cooked in enough water to cover the can for 1 hour. Let cool in before opening can and using in a recipe
Tomatoes (canned) - 1 cup = 1 1/3 cups diced fresh tomatoes cooked 10 minutes
Tomatoes (fresh) - 2 cups, chopped = 1 (16 ounce) can tomatoes
Tomatoes ( packed) - 1 cup = 1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice - 1 cup = 1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce - 2 cups = 3/4 cups tomato paste plus 1 cup water
Vanilla Bean - 1 bean = 2-3 teaspoons pure vanilla extract
Vanilla Bean Paste - 1/2 teaspoon = 1 teaspoon vanilla extract
Vanilla (pure) Extract - 1 teaspoon = 1/2 teaspoon vanilla bean paste
Vinegar (Balsamic) - 1 tablespoons = 1 tablespoon sherry or cider vinegar
Vinegar (Regular) - 1 tablespoon = 1 tablespoon lemon or lime juice
Worcestershire sauce - 1 teaspoon = 1 teaspoon steak sauce (I use A-1 Sauce)
Yeast (active) - 1 tablespoon = 1 yeast compressed yeast cake, or 1 package active dry yeast, or 1 tablespoon instant or fast rising active yeast
Yogurt (plain) - 1 cup = 1 cup buttermilk, or 1 cup cottage cheese blended until smooth, or 1 cup sour cream
Tidbits
Food and Seasoning Combinations Tidbits:
The following are tidbits for creating flavors when you do not have a recipe. Use a combination of one or two or all to reach the flavor you want in a recipe.
Chicken
Salt and Pepper
Lemon Pepper
Ginger
Paprika
Cumin
Rosemary
Thyme
Beef
Salt and Pepper
Onion Powder
Coriander
Oregano
Rosemary
Red Pepper Flakes
Wild Meat
Salt and Pepper
Onion Powder
Garlic
Coriander
Celery Seed
Rosemary
Barbeque Spices
Pork
Salt and Pepper
Onion Powder
Ginger
Coriander
Celery Seed
Cajun Spices
Barbecue Spices
Rule of Thumb Tidbit:
1. Do not use spread or low-fat butter in baking.
2. 1 banana to 1/2 cup of flour when making a Banana Bread recipe.
3. Use 1/4 teaspoon baking soda to 1 cup of flour in a recipe.
4. Use 1 teaspoon of baking powder to 1 cup of flour in a recipe.
5. Important to fill the pot with cold water to cook potatoes to prevent the potatoes from becoming slimy when mashed.
(Come back later still adding Tidbits)
