First side is the amount of butter the recipe calls for, the second is the amount of olive oil to replace it with. Ratio works out to around 3/4 the amount of butter called for as olive oil.
1 tsp – 3/4 tsp
1 T – 2 1/4 tsp
1/4 c – 3 T
1/3 c – 1/4 c
1/2 c – 1/4 c plus 2 T
3/4 c – 1/2 c
1 c – 3/4 C
Weirdly enough, most of these I were my own rules, too, if not formulated so specifically. Nice to see a “real cook” who stated the same. I’ve also greatly enjoyed the science he gives behind things. I knew a lot of it worked, but now I have a more solid basis for the factual why, rather than just an instinctive knowledge.
Unless it is important for the chemistry of the cooking that seasoning ratios be kept the same (dry curing is an example), you don’t have to follow strict measurements from recipes.
Unless you are worrying about acid or salt content, one watery liquid can usually be substituted for another. The taste will change, but the consistency will not.
If the final dish is to be baked, don’t mess around with the recipe unless it is to make a proven substitution (baking soda and cream of tartar instead of baking powder, etc….)
IF you are cooking a chunk of something, or chunks of something, you can usually mess about with your spices to your heart’s content.
Foods within the same family can be substituted with ease and glee. (Green onions for leeks, etc…)
Ingredients with similar flavors can also be substituted as above. (anchovies for capers, etc….)
Put washed and dried whole herbs or vegetables in a bottle or other container, preferably glass, and pour in vinegar until filled. Steep for 4 to 6 weeks for full flavour before removing.
Combination Suggestions:
Red Wine Vinegar: Shallots, garlic cloves, tarragon
White or Cider Vinegar: Dill, Mint, Lemon Peel, Thyme, mustard seed, Lemon Grass (I’ve had luck with sage and basil as well.)
Rice Wine Vinegar: Peeled ginger, green onions
Eggs: 1 tsp baking powder, 1 T water, 1 T white vinegar per egg
Milk: Nondairy liquid fairly much 1 for 1
Wheat: 1 tsp xanthan gum, 1 c alternative flour
Cornstarch: Use arrowroot, but cut the amount in half
Vinegar: Lemon juice
White Flour: Use a whole grain flour, but increase the amount of moisture in your recipe by 20%. Cut shortening by 10%.
White Sugar: Brown sugar, raw sugar, maple sugar, or honey. If you are subsituting honey, grease the measuring cup first, lessen the amount by 1 T + 1 tsp. If you are substituting brown sugar or maple sugar, pack it tightly in the cup.
Tips for grains:
Use 1/3 cup soy grits with every cup of grain
or
Use a milk product with grain.
or
Use 1/3 cup seeds with every cup of grain.
Tips for beans:
Use 1 1/3 c grain to every cup beans.
or
Use a milk product with every dish that is mainly beans.
or
Use 1/2 c seeds to every 1/3 c beans
Tips for peanuts:
Use 1 c seeds for every 3/4 c peanuts
Eggs: 1 tsp baking powder, 1 T water, 1 T white vinegar
Milk: Nondairy pretty much 1 for 1
Wheat: 1 tsp xanthan gum, 1 c alternative flour