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Substitutions you can use


Hi.  Today I'm covering what you can use when you run out of an ingredient.


These will be random thoughts in no apparent order.


Broth - I interchange vegetable, chicken or beef broth.  Especially if you are using canned broths, because they are not especially strong flavored. 


Apple pie spice - I like to make my own, and I store it in a jar.  Substitute 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and a pinch ground allspice for 1 tablespoon apple pie spice.


Flour for thickening - Use 1 tbls corn starch for every 3 tbls of flour. 


Buttermilk - for each cup of buttermilk needed add 1 tbls of lemon juice or vinegar to an empty measuring cup.  Add enough dairy or non dairy milk to equal a cup.


Alcohol or liquers in a recipe.  Substitute the same amount (volume)of liquid in the recipe as originally called for with alcohol. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. when using flavored liqueurs, extracts can
be substituted if you make up the balance of the liquid with water.

For example, if a recipe calls for 2 tablespoons Grand Marnier (orange liqueur) you could use 1/2 teaspoon orange extract and 5 1/2 teaspoons water. Just be sure to get the same level of orange flavor. This may take some experimentation.


Italian seasoning - Make up a lot of this and keep it in a jar.  Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.  Always rub dried herbs between your fingers to release the oils just before adding them to a recipe.


Any fresh herbs - Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.  Remember to rub them between the fingers before adding to the recipe.


Garlic salt - Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for 1 teaspoon garlic salt.


Dry mustard - Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.


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