Baking & Cooking Tips and Tricks (I’ve learned over the years)

Brownie_Cakes

How to Divide Eggs When Reducing Recipes (www.thespruceeats.com/how-to-divide-an-egg-1706197)

Making your own buttermilk

Cake Flour Substitute (sallysbakingaddiction.com/cake-flour-substitute/)

Substitute whole milk

Storing cilantro (and other herbs) in the refrigerator (pipingpotcurry.com/cilantro-how-to-store-use/#recipe)

Substitute for Heavy Cream (www.healthline.com/nutrition/heavy-cream-substitutes)

Substitute for distilled white vinegar (in baking)

Milk Substitutes for Baking (www.tasteofhome.com/article/whole-milk-substitutes-for-co...)

subheading: DIVIDING EGGS:

subheading: Method 1:

1 large egg equals about 4 tablespoons, so just scoop out 6 tablespoons for your recipe if you're reducing it by ½ and it calls for 3 eggs-6 tablespoons should be roughly about 1 ½ eggs.

subheading: Method 2 - Measure and Divide by Volume:

Mix the egg gently with a fork, either the white and yolk together or separately, depending on the recipe.

Pour the egg into a measuring cup or spoon.

Measure out only the amount you need-½, ⅓, or ¼.

subheading: MAKING YOUR OWN BUTTERMILK:

Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough whole milk to make 1 cup. (Alter as needed)

Mix one cup of whole milk with 1 tablespoon lemon juice or vinegar. You can also mix one cup of milk with 1 ¾ tablespoon cream of tartar. Set aside for ten minutes or give a good shake in a jar for a uniformly thick liquid.

subheading: HOMEMADE CAKE FLOUR SUBSTITUTE:

Measure 1 cup all-purpose flour. Remove 2 Tablespoons.

Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.

Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.

Measure 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.

subheading: MAKING WHOLE MILK:

Combine 5/8 cup of skim milk with 3/8 cup of half-and-half to make 1 cup of whole milk.

subheading: STORING CILANTRO (AND OTHER HERBS) IN THE REFRIGERATOR:

Dry the cilantro completely before chopping to store with this method.

Chop the cilantro coarsely using a sharp knife.

Line a paper towel in an airtight container. Place the cilantro in the container making sure to not pack too much. Cover with a paper towel and refrigerate. (You can also place a egg in the container as it helps to absorb moisture).

Check every week or whenever you use to remove any browned leaves. This method works well to store cilantro for up to 3 weeks.

subheading: HEAVY CREAM SUBSTITUTES:

subheading: 1. Milk and butter:

Combining milk and butter is an easy, foolproof substitution for heavy cream that’ll work for most recipes.

The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.

Combine ¼ cup (57 grams) of melted butter with ¾ cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low fat milk.

Keep in mind that this substitute works well for cooking and baking recipes in which heavy cream is used to add flavor and creaminess. However, it will not whip the same way that heavy cream does.

subheading: 2. Milk and cornstarch:

If you’re looking for a low fat, low calorie alternative to heavy cream, this combination may work well for you.

Cornstarch is used to thicken milk to help reproduce the texture of heavy cream.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken.

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

subheading: 3. Half-and-half and butter:

In a pinch, half-and-half cream combined with butter can be a simple substitute for many recipes that require heavy cream.

Adding butter helps increase the fat percentage of half-and-half, making it a suitable alternative to heavy cream in almost any recipe, including those that require whipping.

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups.

To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with ⅛ cup (29 grams) of melted butter.

subheading: 4. Greek yogurt and milk:

A mixture of Greek yogurt and whole milk is another alternative to heavy cream that will help you thicken up your recipes.

It’s thicker than heavy cream, but you can add milk to thin it out and achieve a texture similar to that of heavy cream.

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream.

Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn’t be used in recipes that require whipping.

Additionally, Greek yogurt is lower in fat and may not provide the same tenderness or flavor as heavy cream in baked goods or desserts.

subheading: SUBSTITUTE FOR DISTILLED WHITE VINEGAR:

Personally, for Red Velvet Cake (that calls for 1 teaspoon distilled white vinegar); I use 3 teaspoons of fresh lemon juice instead.

You can also do;

For 1 tablespoon of white vinegar, swap in 1 tablespoon of either lemon juice, lime juice, cider vinegar, or malt vinegar.

subheading: MILK SUBSTITUTES:

subheading: Half-and-Half:

If you have half-and-half on hand, it’s a perfect cup-for-cup substitute. Because half-and-half is made up of 50% whole milk and 50% heavy cream, it will offer close to the same results as milk would, while adding a lovely richness to your baked goods.

subheading: Heavy Cream:

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk. It will add a luscious creaminess to your recipe, without altering the final texture too much.

subheading: Evaporated Milk:

The beauty of evaporated milk is its convenience, and it’s easy to tuck it away in your cupboard for when you’re in a pinch. To substitute evaporated milk for regular milk, you need to add liquid back into it because much of the moisture is removed during the canning process. For every cup of milk in your recipe, use a half cup of evaporated milk mixed with a half cup of water.

subheading: Yogurt:

Yogurt is a great option as a milk substitute, especially because of its ability to add moisture and enhance the texture of baked goods. Use an even cup for cup substitution, but be sure to consider the type of yogurt you’re using. Greek yogurt is much thicker and higher in fat content, so a traditional, plain yogurt will be your best bet.

subheading: Sour Cream:

Just as yogurt adds incredible moisture and texture, sour cream might be even better. Sour cream is more neutral than yogurt, without the same tanginess. Swap sour cream for milk using a cup for cup measurement, and enjoy the incredible creaminess it adds to baked goods.

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