 |
All Recipes |
|
|---|---|---|
| Buy Supplies |
||
| For Equipment |
||
Suggestions for Adapting Recipes -------------------------------- Milk - nut milk, coconut milk Butter - olive oil, bacon grease, coconut oil Yogurt - coconut milk Sour cream - chilled coconut milk combined with a few drops of lemon juice Whip cream - chilled coconut milk flavored with a bit of honey or orange zest Vinegar - small amounts can be substituted with lemon or lime juice. As a general rule, tomato recipes such as salsa would use lime juice, fruit recipes would use lemon juice. Cider vinegar - apple juice Alcohol - sometimes very hard to adapt. In some cases the alcohol can simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth. Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth and juice. White sugar - using half the amount called for, substitute honey Brown sugar - using half the amount called for, substitute maple syrup Molasses - honey or maple syrup Post and/or read Comments Other Substitutions ------------------- 1 teaspoon dried herbs for 1 tablespoon fresh herbs 1 tablespoon instant minced onion, rehydrated, to replace 1 small fresh onion 1/8 teaspoon garlic powder instead of 1 small pressed clove of garlic substitute 2 tablespoons of flour or 1 tablespoon cornstarch for 1 tablespoon of arrowroot to use as a thickening agent mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup tomato juice Post and/or read Comments Approximate Measurements ------------------------ 1 lemon = 3 tablespoons juice 1 lemon = 1 teaspoon grated peel 1 orange = 1/3 cup juice 1 orange = 2 teaspoons grated peel 1 pound unshelled walnuts = 1-1/2 to 1-3/4 cups shelled 1 pound unshelled almonds = 3/4 to 1 cup shelled 8 to 10 egg whites = 1 cup 12 to 14 egg yolk = 1 cup Post and/or read Comments Equivalents ----------- 3 tsp. = 1 tbsp. 2 tbsp. = 1/8 c. 4 tbsp = 1/4 c. 8 tbsp. = 1/2 c. 16 tbsp. = 1 c. 5 tbsp. + 1 tsp. = 1/3 c. 12 tbsp. = 3/4 c. 4 oz. = 1/2 c. 8 oz. = 1 c. 5/8 c. = 1/2 c. + 2 tbsp. 7/8 c. = 3/4 c. + 2 tbsp. 16 oz. = 1 lb. 1 oz. = 2 tbsp. fat or liquid 2 c. fat = 1 lb. 2 c. = 1 pt. 2 pt. = 1 qt. 1 qt. = 4 c. a few grains = less than 1/8 tsp. pinch is as much as can be taken between tip of finger and thumb speck = less than 1/8 tsp. Post and/or read Comments Metric Conversion ----------------- 1 tsp. = 4.9 cc 1 tbsp. = 14.7 cc 1/3 c. = 28.9 cc 1/8 c. = 29.5 cc 1/4 c. = 59.1 cc 1/2 c. = 118.3 cc 3/4 c. = 177.5 cc 1 c. = 236.7 cc 2 c. = 473.4 cc 1 fl oz. = 29.5 cc 4 oz. = 118.3 cc 8 oz. = 236.7 cc 1 pt. = 473.4 cc 1 qt. = 0.946 liters 1 gal. = 3.7 liters 1 dry oz. = 28.3 grams 1 lb. = 0.454 kilograms From: Patti Vincent Post and/or read Comments Chinese Food Substitutes ------------------------ >are any substitutes for the usual non-paleo suspects: soy sauce, hoisin >sauce, rice vinegar. In some recipes, you can try fish sauce instead of soy sauce. It has a similar flavor. It is made with anchovy extract and sea salt. Toasted sesame oil can give the flavor you are looking for as well. Don't be stingy with the salt. Use a good sea salt like Maldon or Fleur de Sel. Go with the garnishes (toasted sesame seeds, sliced scallions), and you might not miss the soy sauce. Fermented foods have a unique flavor that is hard to duplicate, but toasted seeds and anchovies come close. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments |
Paleo Cookbook
at Amazon.com:
