Substitutions, Conversions & Curiosities

Conversions

•  For most measurement conversions, just go here (and then come back).  It’s gorgeous AND informative:

http://smittenkitchen.com/cooking-conversions/

•  Smidgen, Pinch & Dash.  Fun to say but even more fun to use! 

My Aunt Ro gave me this set of measuring spoons years ago, and I use them all the time.

A dash is 1/8 of a teaspoon.  A pinch is 1/2 of a dash.  A smidgen is 1/2 of a pinch.  You can do the math, use a measuring spoon or guesstimate.  Depends on what kind of baker you are.  Do you need these measuring spoons?  ABSOLUTELY (not)--in fact, my Aunt Ro is well known for buying things no one needs--but using them always makes me laugh.

Cheats and Substitutions

•  Brown sugar:  you can make brown sugar out of refined sugar by adding one tablespoon of molasses per one cup of sugar.

Curiosities

•  Carob

Instead of telling you what it is, I’m going to tell you what it isn’t:

1.     It isn’t a substitute for chocolate.

2.     It isn’t healthier than chocolate.

3.     It isn’t something to bake with unless you want something with carob in it, in which case, go for it.

•  Brown Sugar

I know, I know.  It’s so high maintenance.

Dark Brown Sugar versus Light Brown Sugar

This all comes down to a matter of taste (both oral and visual).  Basically, brown sugar is regular sugar with molasses added.  The darker the sugar, the more molasses in it.   Using dark brown sugar in your cookies will impart a stronger flavor.  Not a molasses flavor per se, but a stronger, deeper sugar flavor;  it will make the cookies need more milk for dunking.   

Also, the darker the brown sugar, the darker the cookie.  This may seem like an afterthought, but let me just tell you:  you’ll be surprised how often it matters.  Bake two batches of chocolate chip cookies—one with dark brown sugar, one with light brown sugar.  Put them side-by-side on a plate and serve them.  Most people will choose based on color before number of chips.  (Not me;  I choose based on number of chips.) 

What do I use?  Lately, it’s dark brown sugar.  No reason, really.  It’s just what I’ve got in the cupboard.  You can make your own brown sugar in a pinch by adding one tablespoon of molasses per cup of sugar until you get the color you want.  To keep brown sugar from getting hard, add a slice of lemon, lime or orange rind in the jar or bag.  I have no idea why it works.  My mom told me to do it, and it just works.   You can soften hardened brown sugar by adding a few drops of water at a time and heating it for a few (7 or less) seconds in the microwave.  Remember:  pack brown sugar down when measuring it to get the right amount.  (Brown sugar is plumped up with molasses and has enough air between the grains of sugar that if you don’t pack it down, you won’t have enough for the recipe.)

•  Bread in the cookie jar

Put a piece of bread in the cookie jar when you fill it with fresh cookies.  (No, it does not matter what kind of bread.)  The bread will get hard but the cookies will stay fresh.  Mom told me to do it.  I have no idea why it works;  it just does.