--- comments: true tags: - reference --- # :scales: Equivalents & Substitutes ## :fish: [Anchovy][8] | Anchovy Equivalency to: | [Miso Nori Paste][9] | |-------------------------|-----------------------| | 1 minced anchovy | 1/2 tsp | | 2 minced anchovies | 1 tsp | | 3 minced anchovies | 1.5 tsp | ## :butter: [Butter][14] | Salted Butter Equivalency to: | Unsalted Butter | Salt | |---------------------------------|-----------------|---------| | 4 Tbsp | 4 Tbsp | 1/8 tsp | | 1/4 cup | 1/4 cup | 1/8 tsp | | 1/2 cup | 1/2 cup | 1/4 tsp | | 1 cup | 1 cup | 1/2 tsp | ## :ear_of_rice: [Cake & Pastry Flour][22] | Cake & Pastry Flour Equivalency to | All-purpose flour | Cornstarch | |-------------------------------------|---------------------------------------|---------------| | 1 cup (120 g) | 1 cup (120 g) - 2 Tbsp (15 g) = 105 g | 2 Tbsp (14 g) | ## :chocolate_bar: [Chocolate][20] | Type | Chocolate Percentage | Tempering Temperature | |---------------------|-----------------------|-----------------------| | white | 20% | 109°F (43°C) | | milk | 30-40% | 113°F (45°C) | | semi-sweet (dark) | 57% | 118°F (48-50°C) | | bittersweet (dark) | 67% | 118°F (48-50°C) | | unsweetened | 100% | - | ## :salt: [Cream of Tartar][2] | Cream of Tartar Equivalency to: | Lemon Juice | White Vinegar | Baking Powder[^1] | |-----------------------------------------------|-------------|---------------|-------------------| | 1/4 tsp Cream of Tartar | 1/2 tsp | 1/2 tsp | - | | 1/2 tsp Cream of Tartar | 1 tsp | 1 tsp | - | | 1 tsp Cream of Tartar | 2 tsp | 2 tsp | - | | 2/3 tsp Cream of Tartar & 1/3 tsp baking soda | - | - | 1 tsp | ## :herb: [Dried Herbs for Fresh][5] | Fresh Herbs Equivalency to: | Dried Herbs | |-----------------------------|-------------| | 1-1/2 tsp | 1 tsp | | 3 tsp | 2 tsp | | 1 Tbsp | 2 tsp | | 1-1/2 Tbsp | 1 Tbsp | ## :egg: [Eggs][16] Let mixture sit for 5 minutes. | Egg Equivalency to: | Flaxseed Meal | Water | |---------------------|---------------|---------| | 1 egg | 1 Tbsp | 3 Tbsp | | 2 eggs | 2 Tbsp | 6 Tbsp | | 3 eggs | 3 Tbsp | 9 Tbsp | ## :garlic: [Garlic][3] | Garlic Cloves Equivalency to: | Minced Garlic | Garlic Flakes | Granulated Garlic | Garlic Powder | Garlic Salt[^2] | |-------------------------------|---------------|---------------|-------------------|---------------|-----------------| | 1 Garlic Clove | 1/2 tsp | 1/2 tsp | 1/4 tsp | 1/8 tsp | 1/2 tsp | | 2 Garlic Clove | 1 tsp | 1 tsp | 1/2 tsp | 1/4 tsp | 1 tsp | ## :herb: [Herb Substitution][5] | Herb | Substitutes | |-------------------|---------------------------------------------------------------------------------------| | Basil | Oregano or thyme | | Chervil | Tarragon or parsley | | Chives | Green onions (scallions), onion, or leek | | Italian Seasoning | Blend any of these: basil, oregano, rosemary, and ground red pepper | | Marjoram | Basil, thyme, or savory | | Mint | Basil, marjoram, or rosemary | | Oregano | Thyme or basil | | Parsley | Chervil or cilantro | | Poultry Seasoning | Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, or rosemary | | Red Pepper Flakes | Dash bottled hot pepper sauce or black pepper | | Rosemary | Thyme, tarragon, or savory | | Sage | Poultry seasoning, savory, marjoram, or rosemary | | Savory | Thyme, marjoram, or sage | | Tarragon | Chervil, dash fennel seed, or dash aniseed | | Thyme | Basil, marjoram, oregano, or savory | ## :honey_pot: [Honey][17] | Sugar Equivalency to: | Honey | Baking Soda | |-----------------------|-----------|-------------| | 1/4 cup | 8 tsps | - | | 1/2 cup | 1/3 cup | - | | 1 cup | 2/3 cup | 1/8 tsp | | 2 cup | 1-1/3 cup | 1/4 tsp | ## :honey_pot: [Maple Syrup][23] | Maple Syrup Equivalency to: | Honey | Water | |-----------------------------|-----------|-------------| | 1/4 cup | 1/8 cup | 1/8 cup | | 1/2 cup | 1/4 cup | 1/4 cup | | 1 cup | 1/2 cup | 1/2 cup | | 2 cup | 1 cup | 1 cup | ## :onion: [Onion][4] | Chopped Onion Equivalency to: | Chopped Onion | Onion Powder | Dried Onion Flakes | |-------------------------------|---------------|---------------|---------------------| | 1 Small Onion | 1/3 cup | 1 tsp | 1 Tbsp | | 1 Medium Onion | 1 cup | 1 Tbsp | 3 Tbsp | | 1 Large | 1-1/2 cups | 1-1/2 Tbsp | 4-1/2 Tbsp | ## :rice: [Pectin][18] | Dry Pectin Equivalency to: | [Liquid Pectin][19] | |-----------------------------|-----------------------| | 2 Tbsp (1/2 pouch) | 1 pouch (3 fl. oz) | | 4 Tbsp (1 pouch) | 2 pouches (6 fl. oz) | ## :salt: [Salt][7] | Table Salt | Coarse Kosher Salt | Fine Sea Salt | Coarse Sea Salt | Fine Himalayan Pink Salt | Coarse Himalayan Pink Salt | Canning & Pickling Salt | |-------------|---------------------|-------------------|-------------------|---------------------------|-----------------------------|-------------------------| | 1/4 tsp | 1/4 tsp | 1/4 tsp | 1/4 tsp | 1/4 tsp | 1/4 tsp | 1/4 tsp | | 1 tsp | 1-1/4 tsp | 1 tsp | 1 tsp | 1 tsp | 1 tsp | 1 tsps | | 1 Tbsp | 1 Tbsp + 3/4 tsp | 1 Tbsp | 1 Tbsp | 1 Tbsp + 1/4 tsp | 1 Tbsp + 1/4 tsp | 1 Tbsp | | 1/4 cup | 1/4 cup + 1 Tbsp | 1/4 cup + 1/2 tsp | 1/4 cup | 1/4 cup + 1 tsp | 1/4 cup + 1-1/2 tsp | 1/4 cups | | 1/2 cup | 1/2 cup + 2 Tbsp | 1/2 cup + 1 tsp | 1/2 cup + 1/4 tsp | 1/2 cup + 2 tsp | 1/2 cup + 1 Tbsp | 1/2 cup | | 3/4 cup | 3/4 cup + 3 Tbsp | 3/4 cup + 1 tsp | 3/4 cup + 1/4 tsp | 3/4 cup + 1 Tbsp | 3/4 cup + 4 tsps | 3/4 cups | | 1 cup | 1 1/4 cups | 1 cup + 1 tsp | 1 cup + 1/2 tsp | 1 cup + 4 tsps | 1 cup + 2 Tbsp | 1 cup | | 2 cups | 2-1/2 cups | 2 cups + 1 Tbsp | 2 cups + 1 tsp | 2 cups + 3 Tbsp | 2-1/4 cups | 2 cups | ## :ear_of_rice: [Self-Rising Flour][21] | Self-Rising Flour Equivalency to | All-purpose flour | Baking Powder | Salt | Baking Soda | |-----------------------------------|---------------------|-----------------|-----------|-------------| | 1/4 cup | 1/4 cup | 1/4 tsp | 1/8 tsp | 1 pinch | | 1/2 cup | 1/2 cup | 1/2 tsp | 1/4 tsp | 1/8 tsp | | 1 cup | 1 cup | 1 tsp | 1/2 tsp | 1/4 tsp | ## :takeout_box: [Soy Sauce][6] | Soy Sauce Equivalency to: | Coconut Aminos | Tamari | |---------------------------|-------------------------|-------------------------| | 1/4 tsp Soy Sauce | 1/4 tsp + pinch of salt | 1/4 tsp + pinch of salt | | 1/2 tsp Soy Sauce | 1/2 tsp + pinch of salt | 1/2 tsp + pinch of salt | | 1 Tbsp Soy Sauce | 1 Tbsp + pinch of salt | 1 Tbsp + pinch of salt | ## :cow2: [Suet][10] | Suet Equivalency to: | [Grated Vegetable Shortening][11] | |-----------------------|-----------------------------------| | 1/4 cup | 1/4 cup | | 1/2 cup | 1/2 cup | | 1 cup | 1 cup | ## :icecream: [Vanilla][1] | Vanilla Bean Equivalency to: | Vanilla Extract | Vanilla Bean Paste | Ground Vanilla Beans | Vanilla Powder | |-------------------------------|-----------------|---------------------|-----------------------|-----------------| | 1/4 Whole Vanilla Bean | 1/4 Tbsp | 1/2 - 3/4 tsp | 1/2 Tbsp | 1/2 tsp | | 1/2 Whole Vanilla Bean | 1/2 Tbsp | 1 tsp - 1-1/2 tsp | 3/4 tsp | 1 tsp | | 1 Whole Vanilla Bean | 1 Tbsp | 2-3 tsp | 1-1/2 tsp | 2 tsp | ## [Vegetable Shortening][13] !!! note No matter what you’re using, use the same amount of vegetable shortening or butter called for in your recipe. In other words, it should be a one-to-one swap. If your recipe calls for one cup of butter, you can use one cup of shortening and vice versa. Does your recipe call for salted butter? Add a pinch of salt to the shortening for a closer match. | Vegetable Shortening Equivalency to: | Butter | |---------------------------------------|---------| | 1 Tbsp | 1 Tbsp | | 2 Tbsp | 2 Tbsp | | 3 Tbsp | 3 Tbsp | ## :glass_of_milk: Whole Milk | Whole Milk Equivalency to: | Heavy Cream | Half-and-Half | Water | |-------------------------------|-------------|---------------|---------| | 1/4 cup | 2 Tbsp | - | 2 Tbsp | | 1/2 cup | 1/4 cup | - | 1/4 cup | | 1 cup | 1/2 cup | - | 1/2 cup | | 1/4 cup | - | 3 Tbsp | 1 Tbsp | | 1/2 cup | - | 6 Tbsp | 2 Tbsp | | 1 cup | - | 3/4 cup | 1/4 cup | [^1]: Baking powder contains cream of tartar. It’s literally just two parts cream of tartar and one part baking soda, thrown into a little can and packaged up nice and pretty. If your recipe calls for both baking soda and cream of tartar—usually for leavening purposes—just replace both with baking powder. [^2]: This will add an extra 3/8 tsp of salt, so decrease the salt in your recipe accordingly. [1]: [2]: [3]: [4]: [5]: [6]: [7]: [8]: [9]: <../ingredients/miso-nori-paste.md> [10]: [11]: <../ingredients/grated-vegetable-shortening.md> [13]: [14]: [15]: [16]: [17]: [18]: [19]: <../ingredients/pectin.md> [20]: [21]: [22]: [23]: