How to replace ingredients in recipes if you run out of supplies due to quarantine

Is quarantine due to coronavirus emptying your kitchen? HuffPost invites you to learn about delicious substitutes for butter, eggs, milk, onions, lemon, sugar, flour, broth and much more.

The fact that your kitchen did not find the right ingredient for prescription cooking is also frustrating in ordinary circumstances. But when you are quarantined for coronavirus, it can be much more frustrating. You can’t just jump out to the store and buy what you need. We offer several replacements for the missing products: even if not all are perfect for taste, but they will surely cope with their task. Or maybe you will even like the replacement more than the original product!

All data are given in the American system of measures and weights.

Oil

Any oil is suitable for cooking. For baking, use the equivalent amount to choose from, it can be:

• Regular (not light) margarine
• Fat
• Coconut Oil (Solid)

If you have only half the amount of oil needed for baking, applesauce is suitable for the rest.

Eggs

For each egg in the baking recipe, you can use the following options:

• 1/3 cup applesauce
• 1/2 banana in the form of mashed potatoes (1/4 cup)
• 1 tablespoon of flax seeds or chia seeds + 3 tablespoons of water
• 1/4 cup mixed silk tofu
• 3 tablespoons of vegetable oil + 1 tablespoon of water
• 2 to 3 tablespoons of mayonnaise (for cakes)

Cream

Replace each cup with foods of your choice:

• Greek equivalent yogurt
• 3/4 cup cream cheese + 3 tablespoons of milk
• 1/3 cup melted unsalted butter + 3/4 cup milk + 1 teaspoon lemon juice (for baking)

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Dairy produce

• 1 cup milk = 1/2 cup condensed milk + 1/2 cup water
• 1 cup Half & Half = 1 cup whole milk + 1 tablespoon unsalted butter, melted OR 1 cup condensed milk
• 1 cup thick whipped cream = 2/3 cup whole milk + 1/3 cup melted unsalted butter
• 1 cup of buttermilk = 1 cup of milk + 1 teaspoon of lemon juice or vinegar

Garlic

For each wedge, use:

• 1/8 teaspoon garlic powder
• 1/2 teaspoon of garlic salt (at the same time, reduce the prescription salt by 1/2 teaspoon)
• 1/2 teaspoon minced garlic
• 1/2 to 1 teaspoon chopped shallots

Bow

For each medium onion, use:

• 1 1/2 to 2 teaspoons of onion powder
• 1 cup chopped shallots
• 1 1/4 cup chopped leek, green onion (white and light green parts only)
• 1 cup frozen chopped onion

Lemon

• For each tablespoon of juice, use 1 1/2 teaspoons of white wine vinegar, sherry vinegar, or champagne.
• For each teaspoon of zest, use 1/2 teaspoon of lemon extract

Fresh herbs

For each tablespoon of chopped fresh herbs, use:

• 1 teaspoon dried herbs
• 1/4 to 1/2 teaspoon ground or powdered herbs

Breadcrumbs

For each cup, use:

• 3-4 slices of oven-dried bread crushed in a food processor
• 1 1/4 cup crushed crackers
• 3/4 cup cracker crumbs
• 1 cup chopped tortilla or potato chips
• 1 cup chopped pretzels
• 1 cup chopped corn flakes

Flour

• 1 cup all-purpose flour = 1 cup + 3 tablespoons flour for cake / cake OR 1 cup self-raising flour (then do not use baking powder + salt according to the recipe) OR 1 1/2 cup dry breadcrumbs
• 1 cup flour for cake = 1 cup flour for baking OR 1 cup minus 3 tablespoons all-purpose flour + 3 tablespoons corn starch
• 1 cup low-protein flour = 2/3 cup all-purpose flour + 1/3 cup flour for cake / cake
• 1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 teaspoon of baking powder + 1/2 teaspoon of salt

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Sugar

• 1 cup of granulated sugar = 1 3/4 cup of icing sugar OR 1 cup of light or dark brown sugar OR 1 cup minus 2 tablespoons of honey, agave nectar or brown rice syrup + 1/4 teaspoon of baking soda (reduce the amount of liquid in the recipe 3 tablespoons and lower the oven temperature by 25 ° F)
• 1 cup dark brown sugar = 1 cup light brown sugar + 1 tablespoon molasses OR 1 cup granulated sugar + 2-3 tablespoons molasses
• 1 cup light brown sugar = 1 cup granulated sugar + 1-2 tablespoons molasses OR 1/2 cup dark brown sugar + 1/2 cup granulated sugar
• 1 cup powdered sugar = 1 cup granulated sugar + 1 tablespoon of corn starch processed in a food processor

cocoa powder

For every 3 tablespoons, use:

• 1 ounce unsweetened chocolate (reduce fat in the recipe by 1 tablespoon)
• 2 ounces of semisweet chocolate (reduce the fat in the recipe by 1 tablespoon and sugar by 3 tablespoons)

Table salt

For each teaspoon, use:

• 1 1/2 teaspoons Morton Kosher Salt
• 2 teaspoons Diamond Crystal Kosher Salt
• 2 teaspoons of soy sauce

rice

For every 1 cup of raw white or brown rice, use the following amount of raw substitute:

• 2 cups orzo pasta
• 1 1/4 cup couscous
• 3/4 cup barley
• 1 cup quinoa
• 1 cup bulgur
• 1 1/3 cup wheat

Tomatoes

For every pound of fresh tomatoes, use:

• 1 1/2 cups canned whole tomatoes
• 6 to 8 sun-dried halves of tomatoes recovered in hot water
• 3 tablespoons of tomato paste (may need to add liquid)

Broth

• 1 cup of broth = 1 broth cube + 1 cup boiling water OR 1 teaspoon of broth granules + 1 cup boiling water
• To replace chicken or vegetable broth, use an equivalent amount of dry white wine, vermouth, or water (in small quantities).
• To replace beef broth, use an equivalent amount of vegetable broth, red wine or beer.

Wine

For each cup of red, use:

• 3/4 cup red grape juice + 2 tablespoons red wine vinegar or lemon juice + 2 tablespoons water (for marinades)
• 1 cup beef broth (for sauces and stews)
• 1 glass of beer (for stew)

For each white cup, use:

• 3/4 cup white grape juice, apple juice or apple cider + 1/4 cup white wine vinegar or lemon juice (for marinades)
• 1 cup sherry, vermouth, sake or chicken or vegetable broth (for sauces and stews)

Unfortunately, these substitutes won't help if you just want to drink - they are purely culinary substitutes.

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