Tricks you never knew

I don't cook, I'm pretty lousy at it, but I do bake. Recently I've discovered how hard it is to bake without baking powder, and trying to find alternative recipes that don't call for baking powder has been tough on me. So today I learned something amazing that has to be shared!

Did you know that baking powder is just baking soda with cream of tarter? I had no idea!

Here is something else:
1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tarter
or
1 tsp baking pwder = 1/2 tsp baking soda + 1/2 cup buttermilk or plain yogurt.
or 1 tsp baking powder = 1/4 tsp baking soda + 1/3 cup molasses

I'd love to hear cooking tricks you use that might be a long forgotten one.

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19 replies since 17th November 2013 • Last reply 17th November 2013

Reply #1:

Wow! Now I wonder why instead of using both soda and powder in the same recipe, just use more soda and add some cream of tarter...

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Reply #2:

Solid pack pumpkin can be used in place of eggs without really changing the flavor of what you're making.

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Reply #3:

That's a really cool vegan trick Monika, I think my mom used to tell me to use applesauce instead of eggs if I was out when making brownies or cakes- but I never liked the way they turned out when I used applesauce.

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Reply #4:

I've heard applesauce is a great substitute for sugar as well

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Reply #5:

I use butter instead of oil for pizza dough/ bread recipes. Great flavor and it's easier to knead (I don't have a mixer).

My secret ingredient for almost everything is a little fresh ginger. I add it to stir fry, soups, and baked sweets.

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Reply #6:

-Bananas can replace eggs as well, 1/2 banana=1 egg
-Coconut oil makes a great substitute for butter for any vegan who don't want to use margarine. Plus it tastes great in so many dishes.
-A good way to reduce your salt intake but keep the salty flavor is to make a seaweed broth to base your soups in.
I have a bit of a stockpile of random tips that I've been waiting to share with people haha

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Reply #7:

I'm a kitchen late bloomer so you may already know this....

I'm making chicken stock today. Did you know you can boil the carcass 3X's???? I was floored but I tried it and honestly the best stock comes from the last batch!

The reason is that the marrow starts to come out the third time. You'll know you're done when the bones are practically rubber.

I use my pressure cooker for even tastier results, and I mix all 3 batches together before I cool it, bag it and freeze it. LOVE chicken stock substitute for any water based recipe.

(Awesome thread, Pinkweeds, Thanks!)

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Reply #8:

totally didn't know that, I'll have to pass that on to my fiancé- he handles all meat cooking.

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Reply #9:

Brown sugar or just plain sugar can be substituted with date sugar but not in all cases. It doesn't dissolve . . You can however use it in baking to some extent or as a topping for icecream or oatmeals and cereals

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Reply #10:

OK, here's one- if you're using bakers chocolate for a recipe and need to melt it, try melting it in coffee for an extra boost of flavor.

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Reply #11:

Easy caramel: boil condensed milk in the can for 2 to 2.5 hours. (Make sure the can is completely covered with water). Let can cool, open and enjoy yummy caramel with no mess!

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Reply #12:

A pinch of instant coffee powder boosts the flavor of banana in, for example, cupcakes.

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Reply #13:

a true fettuccine sauce does not have cream at all, it is egg yolks and the pasta water…

Fat Free milk is basically all sugar… Whole milk truly is healthier for you so avoidance all together is best if you truly are cutting back fat intake.

Beet Kaavas is my new hero; I'll never purchase a probiotic tablet ever!! T.M.I. buuut... the best toilet experience of life after drinking beet kaavas...

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Reply #14:

Mayo can sub eggs and oil (makes sense seeing as that's what it's made with)... I've come across some great cake recipes that call for it

If you're out of powdered sugar you can put white sugar in a blender to make it.

Toast your quinoa in the pan before you cook it, it brings out its nutty flavor

Add a little olive or canola oil to boiling noodles - it will keep the noodles from sticking together and the pot from boiling over

If you need water to boil quicker add a pinch or two of salt - it will change the chemistry of the water.

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