Ingredient substitutions, checked against Extension charts
Kitchen substitution ratios, plus fridge and freezer storage times, taken from university Extension charts. Every figure comes from at least two of them: when they print the same thing you see one figure, and when they differ you see each chart’s figure side by side. Every table links the chart and page it came from.
What are you out of?
Half-and-halfTwo Extension charts give the same evaporated-milk swap for half-and-half. The amount, a gram weight, and which chart prints it.Cream of tartarTwo Extension charts give the same lemon juice or vinegar amount for ½ teaspoon of cream of tartar, with a gram weight and the chart pages.HoneySwap 1 cup of honey for granulated sugar plus a little liquid. Colorado State and Mississippi State print the same amounts and name different liquids; both shown, with gram weights.ButtermilkHow much cream of tartar or lemon juice turns milk into 1 cup of buttermilk substitute. Colorado State and Mississippi State agree on the lemon-juice method and print different cream of tartar amounts; both shown.Self-rising flourColorado State and Mississippi State give different baking powder and salt amounts for 1 cup of self-rising flour. Both side by side, with gram weights.Semisweet chocolateTurn unsweetened baking chocolate into a semisweet substitute with sugar: the ratio Colorado State and Mississippi State both print, with chart pages.Chili sauceMake 1 cup of chili sauce from tomato sauce, brown sugar, vinegar and spices: the ratio Colorado State and Mississippi State both print.
How long it keeps
Raw chicken & turkeyFridge and freezer storage times for raw whole chickens, turkeys, pieces and giblets, as printed by Clemson Extension and Pacific Northwest Extension.Ground meat & sausageRefrigerator and freezer times for raw ground beef, ground pork, stew meat and fresh pork sausage, where Clemson and Pacific Northwest Extension print the same numbers.Beef steaks & roastsRefrigerator and freezer storage times for raw beef steaks and roasts. Clemson and Pacific Northwest Extension agree on the fridge and print different freezer ranges.Pork & lambFridge and freezer times for raw pork chops, pork roasts, lamb chops and lamb roasts from Clemson and Pacific Northwest Extension, with the freezer disagreements shown.Cooked leftoversHow long cooked meat, cooked poultry, gravy and meat broth, and cooked chicken nuggets keep in the fridge and freezer, where Clemson and Pacific Northwest Extension agree.Ham & smoked sausageRefrigerator and freezer times for a whole or half fully cooked ham and for smoked sausage. Clemson and Pacific Northwest Extension print the same figures.Fish & shellfishRefrigerator and freezer times for lean fish fillets, salmon, shucked clams and cooked fish from Clemson and Pacific Northwest Extension, with the freezer differences shown.Venison, duck & organ meatsRefrigerator and freezer times for raw venison, duck and goose, and variety meats such as liver, heart and tongue, where Clemson and Pacific Northwest Extension agree.
What do you have instead?
The same checked ratios, looked up the other way round.
| You have | It can stand in for |
|---|---|
| lemon juice or vinegar | cream of tartar, buttermilk |
| sugar | honey, semisweet chocolate |
| all-purpose flour | self-rising flour |
| baking powder | self-rising flour |
| brown sugar | chili sauce |
| cream of tartar | buttermilk |
| evaporated milk | half-and-half |
| milk | buttermilk |
| tomato sauce | chili sauce |
| unsweetened chocolate | semisweet chocolate |
| water | honey |