I was watching foodtv (what else is new?) and
Jasper White, a New England chef was on with
Martha promoting his book on chowders. Anyway,
he said 3 pounds of fresh tomatoes can be
substituted for a 28 oz can of tomatoes. I
didn't know that. I thought it would be fun
if we posted the substitutions we routinely
make. I know that some cookbooks list them!
What a great thread! I'm always trying to come up with subs for things I don't have around the house! Hmm.... well, we never keep buttermilk in the house because we use it so infrequently. So, I've learned to add a little lemon juice to regular milk, let it sit for a bit, and ... voila! buttermilk! It works like a charm. Also, I've use cream of tartar in place of powdered meringue in frosting, yogurt in place of sourcream or vice versa, and chocolate chips mixed with butter for meltable chocolate.
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