Six whole allspice berries are equivalent to 1/4 to 1/2 teaspoon of ground allspice. Allspice can be used as a substitute in recipes calling for ground cloves in most cases.
A substitution for allspice in recipes is 1/2 teaspoon of ground cinnamon plus 1/8 teaspoon of ground cloves for each teaspoon of allspice. Allspice berries can be heated in the oven or cooked for a short time on the stove to release more flavor, but take care not to overheat them to avoid a bitter taste. Allspice affects the potency of yeast, so use it sparingly when adding it to baked breads.Learn More
For each cup of whole milk called for in a recipe, substitute one-half cup of evaporated milk and one-half cup of water to achieve the same creaminess and richness of whole milk.Full Answer >
For most recipes and diets, one cup of half-and-half, whole milk or heavy cream is equivalent to one cup of evaporated milk. Evaporated milk is milk that has had about half its water evaporated off, leaving a thicker liquid.Full Answer >
Three-quarters of a teaspoon of ground thyme is equivalent to one teaspoon of dried thyme. To convert recipe amounts, multiply the required amount of dried thyme by 0.75 to get the equivalent amount of ground thyme. When substituting dried thyme for ground thyme, divide the required amount of ground thyme by 0.75 to find the amount of dried thyme to use.Full Answer >
A combination of regular whole wheat flour can be mixed with cake flour to replace whole wheat pastry flour. Whole wheat flour can also be substituted, but it is heavier.Full Answer >