By Becki Sanders
FoodConnect San Francisco
becki.sanders@foodconnect.com

Thanksgiving Substitutions

The last thing you want to do on Thanksgiving day is to run back out to the store because you forgot something. Here are some tips for making last minute substitutions.

Cornstarch - For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.

Eggs - If it's for baking, substitute 1/4 cup applesauce for 1 egg.

Cake flour - For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.

Confectioners' sugar - For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.

Buttermilk - Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.

Bread crumbs - Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.

Granulated sugar - For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.

Parchment paper - Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.

Kitchen twine to truss the turkey - Use unwaxed, unflavored dental floss.
Cornstarch - For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.

Eggs - If it's for baking, substitute 1/4 cup applesauce for 1 egg.

Cake flour - For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.

Confectioners' sugar - For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.