Hello from Virginia Beach. We had such a lovely day today; My husband and I went sailing...Lots of wind to keep us moving along...lol, but we had to make it a short day... We had our dog Annie with us and she was not excited about the sailboat moving up and down....&...side to side...
Well today is SOLUTION SATURDAY... Today we will be doing some Food Substitutions. I don't know about you, but I hate to be in the middle of making something and wham... no molasses... Here is some substitutions you may want to print or check out where I get them... I am only doing a small amount in my blogs.
1 Cup Molasses...........1 Cup Honey
1 Cup Buttermilk.........1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)
1 Cup Chili Sauce........1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice
1 T. Cornstarch...........2 tablespoons flour
TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour.
Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)
source: http://food.unl.edu/web/fnh/ingredient-substitutions
Well that is it for this Saturday...Have wonderful rest of the weekend.
Till Sunday,
Mysterychef1
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