Galley Baking & Cooking Substitutions

Regardless, as to how well one provisions there’s always something missing in the galley cabinets. Leaving us to improvise when baking and cooking.

• Apple Cider Vinegar = Lemon Juice or Unseasoned Rice Vinegar 
• Bread Crumbs = Crushed Corn Flakes or Crushed Savory Crackers
• Cayenne Pepper = Crushed Red Pepper Flakes Doubled
• 1 Cup Brown Sugar = 1 Cup White Sugar + 1 TBSP Molasses
• 1 Cup Butter = 1 Cup Mashed Avocados or Bananas
• 1 Cup Buttermilk = 1 Cup Milk + 1 TBSP Lemon Juice
• 1 Cup Cake Flour = 1 Cup All Purpose Flour minus 2 TBSP
• 1 Cup Corn Syrup = 1 1/4 Cup White Sugar + 1/3 Cup Water
• 1/2 Cup Green Onion = 1/2 Cup Chopped Leeks or 1/2 Cup Chopped Shallots  
• 1 Cup Half & Half Cream = 7/8 Cup Milk + 1 TBSP Butter
• 1/2 Cup Ketchup = 1/2 Tomato Sauce + 2 TBSP Sugar + 1 TBSP Vinegar + 1/8 TSP Ground Cloves
• 1 Cup Heavy Cream = 3/4 Cup Milk + 1/3 Cup Butter
• 1 Cup Mayonnaise = 1 Cup Plain Yogurt or 1 Cup Sour Cream
• 1 Cup Milk = 1/2 Cup Evaporated Milk
• 1 Cup Molasses = 3/4 Cup Brown Sugar + 1 TSP Cream of Tartar
• 1 Cup Red Cooking Wine = 1 Cup Beef Stock
• 1 Cup Self Raising Flour = 1 Cup Plain Flour + 2 TSP Baking Soda
• 1 Cup Shortening = 1 Cup Butter
• 1 Cup Sour Cream = 1 Cup Plain Yogurt
• 1/2 Cup Soy Sauce = 1 TBSP Water + 1/4 Cup Worchestire Sauce
• 1 Cup White Cooking Wine = 1 Cup Chicken Stock
• 1 Egg = 3 TBSP Mayonnaise or Half Mashed Banana + 1/2 TSP Baking Powder 
• Honey = Maple Syrup or Light/Dark Corn Syrup
• Maple Syrup = Equal Parts of Honey
• Oyster Sauce = Hoisin Sauce or Soy Sauce
• Paprika = Chili Powder
• 1 TBSP Balsamic Vinegar = 1 TBSP White Wine Vinegar + ½ TSP Sugar
• 1 TBSP Cornstarch = 2 TBSP All Purpose Flour
• 1 TBSP Fresh Herbs = 1 TSP Dried Herbs
• 1 TBSP Rice Vinegar = 1 TBSP Apple Cider Vinegar + 1 TSP Sugar
• 1 TBSP Worcestershire Sauce =  2 TSP Soy Sauce + ¼ TSP Lemon Juice + ¼ TSP Sugar + 1/8 TSP Hot Sauce
• 1 TSP Baking Powder = 1/4 TSP Baking Soda + 1/2 TSP Cream of Tartar
• 1 TSP Baking Soda = 3 TSP Baking Powder
• 1 TSP Cream of Tartar = 2 TSP Lemon Juice (or Vinegar)
• 1 TSP Lemon Juice = 1/2 TSP Vinegar or 1 TSP White Wine
• 1 TSP Lemon Zest = 1/2 TSP Lemon Extract or 2 TBSP Lemon Juice
• 1 TSP Lime Juice = 1/2 TSP Vinegar or 1 TSP White Wine
• 1 TSP Lime Zest = 1 TSP Lemon Zest 
• 1 TSP Hot Sauce = 3/4 Cayenne Pepper + 1 TSP Vinegar