Ingredient subsitution

These excellent tips are copied from Pink Giraffe. I must thank her million times for her enormous efforts in putting such wonderful recipes online. Please visit her blog if you are constantly stuck at the thought of what to cook for dinner tonight :)

Chocolate

1 ounce semisweet chocolate = 1 ounce unsweetened cocoa powder + 1 tablespoon sugar

1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon melted butter

Dairy products:

1 cup whole milk = 5/8 cup skim milk + 3/8 cup half-and-half
= 2/3 cup 1% milk + 1/3 cup half-and-half
= 3/4 cup 2% milk + 1/4 cup half-and-half
= 7/8 cup skim milk + 1/8 cup heavy cream
= 1/2 cup evaporated milk + 1/2 cup water
= 1 cup water + 3 tablespoons powdered milk

1 cup half-and-half = 3/4 cup whole milk + 1/4 cup heavy cream
= 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

1 cup heavy cream = 1 cup evaporated milk (but not for whipping or baking)
= 3/4 cup whole milk + 1/4 cup melted butter

1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
= 1 cup milk + 1 tablespoon white vinegar
= 1 cup milk + 1 teaspoon cream of tartar
(not suitable for raw applications like dressing)

1 cup sour cream = 1 cup plain whole milk yogurt
(non-fat and low-fat yogurts are too lean)

1 cup yogurt = 1 cup sour cream

Cottage cheese = ricotta or farmer cheese

Goat cheese = feta cheese

1 cup crème fraiche = 1/2 cup sour cream + 1/2 cup heavy cream

Flours:

All-purpose flour = no substitution

1 cup cake flour = 7/8 cup all-purpose flour + 2 tablespoons cornstarch

1 cup bread flour = 1 cup all-purpose flour

1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

1 tablespoon cornstarch = 2 tablespoon flour
= 4 teaspoons quick-cooking tapioca

Leaveners:

1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
= 1/4 teaspoon baking soda + 1/2 cup sour milk, yogurt, buttermilk, applesauce, or mashed banana

1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
= 2 teaspoons fresh yeast

Sugars and other sweeteners:

1 cup light brown sugar = 1 cup granulated sugar + 1 tablespoon molasses
1 cup dark brown sugar = 1 cup granulated sugar + 2 tablespoons molasses
1 cup powdered sugar = 1 cup granulated sugar + 1 teaspoon cornstarch
(ground in a blender, not food processor)
1 cup superfine sugar = 1 cup granulated sugar ground in a food processor for 15 seconds
1 cup light corn syrup = 1 cup sugar + 1/4 cup water
1 cup dark corn syrup = 3/4 cup light corn syrup + 1/4 cup molasses

Wine:

1/2 cup wine = 1/2 cup broth + 1 teaspoon wine vinegar
= 1/2 cup broth + 1 teaspoon lemon juice