Food Substitutions From the barefoot foodie

E

Edible Blossoms, for garnish and in salads = bachelor buttons = blue borage = calendula petals = chive blossoms = Johnny-jump-ups = mini carnations = nasturtiums = pansies = rocket = rose petals = snap dragons = violets = wild radish

Eggs 1 cup = 4 to 5 Large 1 cup = 8 to 10 whites 1 cup = 10 to 12 yolks

Eggs, for scrambling = tofu, lightly chopped

Eggs, Whole = 2 tablespoons liquid plus 2 tablespoons flour plus 1/2 tablespoon shortening plus 1/2 teaspoon baking powder = 2 yolks plus 1 tablespoon water = 2 yolks, in custards, sauces, or similar mixtures = 2 tablespoons oil plus 1 tablespoon water = 1 teaspoon cornstarch plus 3 tablespoons more liquid in recipe Note: If halving recipe, do not try to halve one egg; use one whole egg. If short one more egg in recipe, substitute 1 teaspoon vinegar or 1 teaspoon baking powder.

Elderberries = blueberries = huckleberries

Elephant Garlic = garlic (use less)

Endive or Curly Endive = Belgian endive = chicory = escarole See lettuce

Enoki (Enokitake) Mushrooms = oyster mushrooms See Mushrooms

Escarole = arugula = endive

Evaporated Milk = light cream or half and half = heavy cream

F

Fava Beans = lima beans, especially baby lima beans

Feijoa See Guava

Fennel, bulb or Florentine = Belgian endive = celery

Fennel Seed = anise seed or star anise = caraway seed

Figs 1 lb. = 2 2/3 cups chopped

Figs Note: If less than 1/2 cup, can be omitted from recipe. File Powder See Gumbo File

Fines Herbes Equal amounts of parsley, tarragon, chervil, and chives

Fish Fillets = bass or sea bass, also known as Mexican bass or Chilean bass = bluefish = carp = catfish = cod = coho salmon, also known as salmon trout = flounder = grouper = haddock = halibut = ling cod = John Dory = mahimahi = monkfish, also known as lotte = muskellunge, also known as muskie = nilefish = orange roughy = pickerel = pike = plaice = pollock = red snapper = rock cod = rockfish = salmon = sandab

= scrod (this is a type of catch, not a type of fish)= shark (dogfish) = sole = striped bass= talapia, also known as golden talapia or St. Peter's fish= trout = turbot = walleyed pike= whitefish

Fish Steaks = ahi = albacore = cod = halibut = John Dory = mackerel = ono = salmon = sea bass = shark = swordfish = tuna

Fish, Whole = bass = catfish = flounder = halibut = mackerel = muskellunge = perch = pike = salmon = smelt = trout = turbot

Five Spice Powder, for Oriental cooking Equal amounts of anise, fennel, cinnamon, black pepper, and cloves

Flavorings (extracts and aromatics) Commonly available; some are imitation:

= almond = anise = banana = brandy = butter

= cherry = chocolate = coconut = lemon = liquid smoke = maple = orange = peppermint = pineapple = root beer = rose water = rum = vanilla See Liqueurs

Flour 1 lb. white = 3 1/2 to 4 cups 1 cup white = 1 cup plus 2 tablespoons cake flour 1 lb. cake = 4 to 4 1/2 cups 1 cup cake = 7/8 cup white flour 1 lb. whole wheat = 3 cups sifted

Flour, for thickening, up to a few tablespoons only = Bisquick = tapioca, quick cooking = cornstarch or corn flour (use less) = arrowroot (use less) = brown rice flour or soy flour or rye flour = potato starch or potato flour = mashed potatoes, flakes or prepared = 1 whole egg or 2 yolks or 2 whites (especially for cooked sauces)-whisk continuously = pancake mix, for frying pork chops or chicken

Flour, Graham = whole wheat flour

Flour, Self-rising, 1 cup = 1 cup flour plus 1/4 teaspoon baking powder (Optional. add a pinch of salt)

Flour, White, for baking, 1 cup = 1 cup plus 2 tablespoons cake flour = 3/4 cup whole wheat flour; reduce shortening to 2/3 the amount for cookies; add 1 or 2 more tablespoons liquid for cakes; add more for bread. Note: Whole wheat flour will make the product denser (heavier); it's advisable to start

out substituting half whole wheat or other grain flours. Rye, for instance, has a nutty flavor. Soy can also be used for extra protein; substitute 1/lo to 1/4 soy flour for wheat flour. Flour, Whole Wheat, 1 cup = 1 cup graham flour = 2 tablespoons wheat germ plus enough white flour to make 1 cup. Note.- Product may be less dense or lighter when using white flour.

Flowers See Edible Blossoms

Focaccio Bread = baked pizza dough

G

Galangal or Laos Powder = ginger root or powdered ginger plus cardamom

Garam Masala, for Indian cooking 2 teaspoons ground cardamom 5 teaspoons ground coriander 4 teaspoons ground cumin 1 teaspoon ground cloves 2 teaspoons black pepper 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Combine. Yields 1/3 cup

Garlic, 1 clove = 1/4 teaspoon minced, dried garlic = 1/8 teaspoon garlic powder = 1/4 teaspoon garlic juice = 1/2 teaspoon garlic salt (and omit 1/2 teaspoon salt from recipe) = garlic chives (use more) = elephant garlic (use more)

Garlic 1 clove garlic = 1/2 - 1 teaspoon chopped garlic

Garlic Butter 1 clove garlic, mashed 4 tablespoons salted butter, creamed or melted Combine. Yields 1/4 cup.

Garlic, Green = leeks

Ghee = clarified butter

Ginger, fresh, grated = powdered ginger (use less) = minced, crystalized ginger with sugar washed off

Ginger, powdered = 1/3 mace plus 2/3 lemon peel

Gooseberries = currants

Green Beans = haricots verts = wax beans

Green Cabbage = Savoy cabbage = Chinese cabbage = kohlrabi = lettuce

Green Onions = scallions = leeks = shallots (use less) = chives

Green Peppers 1 large = 1 cup diced

Green Peppers = yellow peppers = red peppers = celery

Greens, mild in flavor = beet greens = collard greens = broccoli rabe, also known as rapini

Greens, medium in flavor = kale = spinach = Swiss chard, also known as chard

Greens, strong in flavor = dandelion greens = mustard greens = turnip greens

Grits (corn) = cornmeal = polenta

Guavas = pears with nutmeg and lime juicy

Gumbo File = sassafras

H

Haricots Verts = young green beans

Herb Butter 1/2 teaspoon parsley 1/2 teaspoon chives 1/2 teaspoon tarragon 1/2 teaspoon shallots 4 tablespoons salted butter, creamed Combine. Yields 1/3 cup.

Honey 1 lb. = 11/3 cups

Honey, in baking, 1 cup = 1 1/4 cups sugar plus 1/4 cup more liquid Note. This may cause the product to brown faster and may necessitate a lower oven temperature.

Honey Butter 1 tablespoon honey 3 tablespoons unsalted butter, creamed Combine. Yields 1/4 cup.

Honey mustard 2 tablespoons honey 3 tablespoons prepared yellow mustard Combine. Yields 1/4 cup.

Hot Fudge Sauce 1 egg, slightly beaten 1 cup sugar 1/4 cup cream 2 squares unsweetened baking chocolate 1 tablespoon butter 1 teaspoon vanilla Melt first 4 ingredients slowly over low heat. Bring to a boil: Cool a minute. Beat in butter and vanilla. Serve warm over ice cream. Yields 1 1/2 cups.

Bittersweet Hot Fudge Sauce 4 squares unsweetened baking chocolate 3 tablespoons butter 2/3 cup water 1 3/4 cups sugar 3/4 cup corn syrup 1 teaspoon vanilla or rum Melt butter and chocolate slowly over low heat. Add water, sugar, and corn syrup. Boil 10 minutes. Allow to cool a bit. Beat in the vanilla or rum. Serve warm. Yields 2 1/2 cups.

Hot Pepper Jelly 1 cup apple jelly 1 1/2 small, hot chilies or 2 tablespoons canned chili peppers Combine. Process in a food processor. Yields 1 cup.

Hot Pepper Sauce = bottled hot sauce = Tabasco sauce = ground red pepper = cayenne pepper = hot red pepper flakes = chili powder

Hot Red Pepper Flakes = chopped, dried red pepper pods = red pepper (use less)

Huckleberries = blueberries = elderberries

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