by P. Kendall 1 (4/08)
It is sometimes more convenient to substitute an ingredient than it is to go out and purchase the necessary ingredient.
When substituting ingredients, take into account the differences in taste, moisture content, texture and weight.
When substituting for sugar and flour, consider the differences in sweetening and thickening power.
Understand the physical and chemical properties of all ingredients.
Measuring accurately will help avoid disappointment.
How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient -- it's easier to use a similar product as a replacement. There are, however, several factors to consider when substituting ingredients. Take into account differences in flavor, moisture, texture and weight.
Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor and texture of the product. Differences in sweetening and thickening power need consideration in sugar and flour substitutions. To help avoid disappointments when substituting ingredients, understand the physical and chemical properties of all ingredients. Measure accurately.
Table 1 gives substitutes that may be used to get a finished product similar to the original. The following abbreviations are used:
tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound
Gleefully Ripped from the Colorado State University Extension site.