Sunday, July 1, 2012
Since I wrote about a substitute for baking powder, I decided to share other substitutes.
Have you ever needed an egg and did not have one in sight? Here is a quick substitute:
1 tsp cornstarch + 1/4 cup water . Stir together and use in baking recipes.
For those not in the US, here are other names of cornstarch.
* Called corn starch in the USA.
* Called cornflour in the United Kingdom, Ireland and Commonwealth countries, except in Canada, where it is also known as corn starch. Not to be confused with cornmeal.
* Called maize starch in Europe.
* Often called maizena in the Netherlands, Belgium, France, Italy, Portugal, Norway, Denmark, Sweden, Switzerland, Spain, South Africa, Latin America and Indonesia, after the brand.
I got the information on names for cornstarch names in other countries from Wikipedia, so I hope it is all correct. If not, let me know.
Cornstarch does have a shelf life of 18 months, 2 years in the freezer.
Now, arrowroot can be substituted for cornstarch in a 1:1 ratio. However, I don't know if arrowroot used as an egg substitute works.
Have you ever used this egg substitute? If you fear shortages, do you keep several containers of cornstarch and cream of tartar on hand? Do you have powdered arrowroot in your kitchen?