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Cooking Remedies

Lumpy sauce or gravy: Pour gravy or sauce through a strainer and mash out lumps with a wooden spoon. Reheat very slowly.
Curdled or separated mayonnaise: Into a warmed bowl put 1 tsp. mustard and 1 tsp. of the curdled mayo. Beat with whisk until creamy. Add rest of mayonnaise slowly until blended.
Too much fat in gravy: Cool the gravy and skim off the fat or pour through ice cubes into bowl, the fat will solidify and can be removed easily.
Stored coconut is dry and hard: Put coconut in a strainer over a steaming pot of water for a few minutes.
Sticky rice: Rinse rice thoroughly with warm water to wash out the excess starch, grains will separate.
To keep sugar soft and moist: Place a slice of bread in the container and cover tightly.
Too much sugar: Add a few drops of lemon juice or vinegar
Shell cracks while egg is boiling: Add a few drops of vinegar to the water, use egg at room temperature.
Weak brewed coffee: Add a little instant coffee to the pot. It will strengthen the coffee without changing the fresh taste.
Bitter tasting brewed coffee: Put a pinch of salt into the coffee that has brewed too long.
Weak brewed tea: Add a pinch of baking soda to the teapot.
Too much salt: Add a little vinegar and sugar then taste. A raw potato helps absorb salt in soup or stews.
Hands smell from onion or garlic: Rinse hands in cold water, rub with salt or baking powder, rinse again then wash with soap and water.
Frying fat has strong flavor or odor: After frying strong flavored foods, cool fat, clarify it by adding a raw potato, reheat slowly, discard potato, strain fat and store.

Emergency Substitutions
Ingredient Amount Substitution

Baking powder 1 teaspoon 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

Buttermilk 1 cup 1 cup plain yogurt or 1 Tblsp. vinegar plus milk to equal 1 cup or 1 Tblsp. lemon juice plus milk to equal 1 cup

Cake Flour 1 cup 1 cup minus 2 Tblsp. sifted all purpose flour

Chocolate 1 ounce 3 Tblsp. unsweetened cocoa plus 1 Tblsp. butter or margarine

Cornstarch 1 Tblsp. 2 Tblsp. all purpose flour

Corn syrup 2 cups 1 cup granulated sugar

Cream, light 1 cup 1 1/2 Tblsp. butter plus whole milk to equal 1 cup

Cream, whipping or heavy 1 cup 1/2 cup butter plus whole milk to equal 1 cup

Egg, yolk 2 yolks 1 whole egg (can be used for baking but not for piecrust or a sauce)

Egg, whole 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 Tblsp. water) OR if just one egg short for a recipe substitute 1 tsp. of cornstarch

Herbs, fresh 1 Tblsp. 1 tsp. dried herbs

Honey 1 cup 1 1/4 cups granulated sugar plus 1/4 cup liquid

Lemon juice 1 Tblsp. 1 Tblsp. distilled white vinegar

Milk, skim 1 cup 1/3 cup nonfat dry milk plus 3/4 cup water

Milk, whole 1 cup 1/2 cup evaporated milk plus 1/2 cup water

Molasses 1 cup 3/4 cup granulated sugar

Mushrooms, fresh 1 lb. 12 ounces canned mushrooms, drained

Mustard, dry 1 tsp. 1 Tblsp. prepared mustard

Sour cream 1 cup 3 Tblsp. butter plus buttermilk or yogurt to equal 1 cup

Sugar, brown 1 cup 1 cup granulated sugar

Sugar, granulated 1 cup 1 3/4 cup confectioners' sugar (do not substitute for baking)

Tomato juice 3 cups 1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar

Tomato sauce 1 cup 1 can (3 oz. size) tomato paste plus 1/2 cup water

Yogurt 1 cup 1 cup buttermilk

**Emergency Substitutions**
Ingredient	Amount	Substitution
Baking powder	1 teaspoon	1/4 tsp. baking soda plus 1/2 tsp. cream of tartar
Buttermilk	1 cup	1 cup plain yogurt or 1 Tblsp. vinegar plus milk to equal 1 cup or 1 Tblsp. lemon juice plus milk to equal 1 cup
Cake Flour	1 cup	1 cup minus 2 Tblsp. sifted all purpose flour
Chocolate	1 ounce	3 Tblsp. unsweetened cocoa plus 1 Tblsp. butter or margarine
Cornstarch	1 Tblsp.	2 Tblsp. all purpose flour
Corn syrup	2 cups	1 cup granulated sugar
Cream, light	1 cup	1 1/2 Tblsp. butter plus whole milk to equal 1 cup
Cream, whipping or heavy	1 cup	1/2 cup butter plus whole milk to equal 1 cup
Egg, yolk	2 yolks	1 whole egg (can be used for baking but not for piecrust or a sauce)
Egg, whole	1 egg	2 egg yolks (for baking, 2 egg yolks plus 1 Tblsp. water) OR if just one egg short for a recipe substitute 1 tsp. of cornstarch
Herbs, fresh	1 Tblsp.	1 tsp. dried herbs
Honey	1 cup	1 1/4 cups granulated sugar plus 1/4 cup liquid
Lemon juice	1 Tblsp.	1 Tblsp. distilled white vinegar
Milk, skim	1 cup	1/3 cup nonfat dry milk plus 3/4 cup water
Milk, whole	1 cup	1/2 cup evaporated milk plus 1/2 cup water
Molasses	1 cup	3/4 cup granulated sugar
Mushrooms, fresh	1 lb.	12 ounces canned mushrooms, drained
Mustard, dry	1 tsp.	1 Tblsp. prepared mustard
Sour cream	1 cup	3 Tblsp. butter plus buttermilk or yogurt to equal 1 cup
Sugar, brown	1 cup	1 cup granulated sugar
Sugar, granulated	1 cup	1 3/4 cup confectioners' sugar (do not substitute for baking)
Tomato juice	3 cups	1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar
Tomato sauce	1 cup	1 can (3 oz. size) tomato paste plus 1/2 cup water
Yogurt	1 cup	1 cup buttermilk

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