The Quick Fix
April 11, 2011 § Leave a comment
I cannot tell you how many times I’ve started cooking something and gone to the fridge to get an ingredient only to find it was spoiled, there wasn’t enough or was completely missing. What to do now? I don’t want to run to the store for one item, plus I have other things on the stove cooking. Here are a few tricks to helping you either get that missing item or substitute it with something else.
Buttermilk is a staple in baking. It has a ton of flavor and actually helps your baked goods rise to be light and fluffy. This is an ingredient that is actually very easy to make.
1 cup whole milk or low-fat milk
1 tablespoon white vinegar or lemon juice (I’ve also used cider vinegar when in a pinch)
Stir to combine. Let stand at room temp. for 15 minutes. Stir again. Let sit for another 15 minutes. Use or store in fridge. Will store for about 2 weeks.
This substitute for heavy cream cannot be whipped up to make whipped cream. This is only good for baking or sauces.
3/4 cup milk
1/3 cup melted butter
If you need this mixture it to be thicker (for a sauce), add 1-2 tablespoons flour to melted butter then add the milk.
This isn’t as quick a fix as the others above, but will work nicely if you cannot make it to the store and have these ingredients handy.
2 cups light cream
2 tablespoons buttermilk
Pour ingredients into a hot, clean mason jar or anything with a tight-fitting lid. Place lid on tightly. Shake well. Let set in a warm spot until mixture thickens up (5-8 hours). Store in fridge. Mix well before serving. Will last in fridge for about 2 weeks.