Balsamic Vinegar

Substitution Guide

November 21, 2014

Substitution Guide

Ingredient

Substitution

Allspice (1 tsp.)

1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove

Baking Powder (1 tsp.)

1/4 tsp. baking soda + 1/2 tsp. cream of tartar

Baking Soda (1 tsp.)

2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

Balsamic Vinegar

Equal amount of sherry or cidar vinegar

Bread Crumbs (1 cup)

3/4 cup cracker crumbs

Brown Sugar (1 cup)

1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar

Butter, salted (1 cup

or 2 sticks)

1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening

Buttermilk (1 cup)

Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt

Canola, Sunflower and Vegetable Oils

Substitute one for one

Chocolate, Bittersweet or Semi-Sweet (1 oz.)

1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar

Cocoa Powder (3 Tbsp. Dutch-processed)

1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda

Corn Starch

(as a thickener)

Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour

Cream of Tartar (1/2 tsp.)

1/2 tsp. white vinegar or lemon juice

Egg (1 whole large egg)

3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites

Garlic (1 fresh clove)

1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic

Gingerroot (1 Tbsp. minced)

1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger

Half & Half (1 cup)

for cooking or baking

1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup

Heavy Cream (1 cup)

for cooking or baking

3/4 cup milk + 1/3 cup butter or margarine

Herbs, Fresh (1 Tbsp.)

1 tsp. dried herbs

Honey (1 cup)

for cooking or baking

1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe

Italian Seasoning (1 tsp.)

1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme

Molasses (1 cup)

1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid

Mushrooms, fresh

(1 cup sliced and cooked)

1 can (4 oz.) mushrooms, drained

Mustard, Prepared

(1 Tbsp.)

1/2 tsp. dry mustard powder + 2 tsp. white vinegar

Onion (1 small minced)

1/2 tsp. onion powder

Poultry Seasoning (1 tsp.)

1/4 tsp. ground thyme + 3/4 tsp. ground sage

Pumpkin Pie Spice (1 tsp.)

1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg

Sour Cream (1 cup)

1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup

Tomato Juice (1 cup)

for cooking

1/2 cup tomato sauce + 1/2 cup water

Tomato Sauce (1 cup)

for cooking

1/2 cup tomato paste + 1/2 cup water

Wine, Red (1 cup)

1 cup nonalcoholic wine, apple cider, beef broth or water

Wine, White (1 cup)

1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yogurt (1 cup)

1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

 

Balsamic Vinegar

August 19, 2013

BalsamicBalsamic Vinegar

In Italy, true balsamic vinegar is not considered an acidic ingredient for salad dressings, but rather a condiment to sprinkle on grilled meats or the best strawberries of the season. There are three very different kinds available: aceto balsamico tradizionale, commercial, and condiment.

Aceto balsamico tradizionale, or “traditional balsamic vinegar,” is made in small quantities under rigorously controlled conditions in and around the towns of Modena and Reggio Emilia in Emilia-Romagna. This artisanal product is protected by Italian law and by the European Union’s designation of original standards. Created from the boiled-down juice of sweet white grapes (traditionally Trebbiano), it has an underlying sweetness and takes on additional complex flavors from sequential aging in chestnut, oak, and other wood barrels. The long aging further evaporates the liquid, giving it a slightly viscous body.  The name comes from balsanum, Latin for an aromatic resin that soothes and relaxes (the English balm is from the same word), indicating that the condiment was originally considered healthful and even used as medicine. Tradizionale must age for 12 year, so it is always expensive, but worth every penny.

Mass-market commercial balsamic vinegar, which is made from artificially flavored red wine and is not aged, is sometimes labeled “balsamic vinegar of Modena.” To improve its flavor and body, add a large pinch of brown sugar for every cup of vinegar.

Condimento balsamic vinegar is often good, and can be a fine alternative to commercial balsamic of questionable quality and the excellent but expensive tradizionale. It is usually made in Modena or Reggio Emilia, and often follows many of the same traditional manufacturing methods as its pricey relative. But unlike aceto balsamico tradizionale, condiment is not protected by a determined set of standards, so big differences can exist among brands.  When you find one you like, stick with it.

Many chefs use a drizzle of boiled-down balsamic vinegar to decorate plates and act as an additional flavoring element.  To make this useful garnish, boil 1 cup commercial balsamic vinegar in a nonreactive saucepan over a high heat until it has reduced by about three-fourths and is thickened and syrupy.  It will keep indefinitely stored in a tightly closed jar at room temperature.

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