Substitution for Sweeteners

There are several factors at variance among the different types of sweetener, among them weight, moisture, acidity, and, of course, taste. You can manipulate most of these variables, though, to allow you to substitute one for another selectively.

First of all, consider the difference in weight. A cup of granulated sugar weighs 8 ounces. A cup of brown sugar weighs only 6. But a cup of maple syrup weighs 11 ounces and a cup of honey weighs 12. So if you were to substitute honey in a recipe that calls for brown sugar, you’d be adding twice the amount of food. Maybe that’s OK, but since honey is sweeter than sugar, you’re not only adding more material, but more sweetness as well.

In addition, honey and maple syrup add moisture to a recipe, which can upset the texture of what you’re making. Honey adds acid to a recipe, which you might have to neutralize with the addition of a pinch of baking soda. And honey can cause baked foods to brown more quickly. Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar includes molasses, which adds moisture, and certainly changes the taste. On that question of taste, you’re on your own.

Having babbled enough now, here are the general substitution rules for sweeteners, but remember, most people consider these emergency substitutions, not daily rules to live by:

In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste.
Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons.
To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons.
To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid.
To use maple syrup in place of sugar in cooking, use 3/4 cup for every 1 cup of sugar.
To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.
To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid.
Finally, granulated sugar has 46 calories per tablespoon, brown sugar has 50, maple syrup has 53, and honey tops them all with 64.

Red Velvet Cupcake

Yields 2 doz cup cake

3/4 c sugar
1/4c unsalted butter, at room temperature
1/4c vegetable oil or extra light olive oil

1 egg


1/2 teaspoon vanilla extract
1/2 cup buttermilk (1/4c evaporated milk + 1/4c hot water + 1.5tsp vinegar)
1 1/2 teaspoons distilled white vinegar
2  Tablespoons red food coloring

Dry ingredients:
1 1/8 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons unsweetened cocoa powder

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F, bake at 325F.
2. Whisk together all dry ingredients, set aside.
3. In the bowl, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg (one at a time).
4. Add the vanilla and vinegar.
5. Add dry ingredients to the batter,  alternating with the buttermilk. Beat on high until smooth.
6. Add the red food coloring to desired color.
7. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
8. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Recipe for Cream Cheese Frosting

Chahan: Japanese Fried Rice ala Ginza

Ginza has been Cebu's longest operating Japanese Restaurant, known for it's quality and pricey menu. Ginza's fish head is their bestseller. Our family's favorite is their mizuno table cooking service, where food ordered is cooked right in front of you. The kids especially loves it when the chef does acrobatics by throwing eggs up in the air.

http://www.youtube.com/watch?v=C3uKPqHZKH0&feature=youtube_gdata_player

1 cup cooked Japanese rice
1 egg
1 tbsp sake
1 tbsp kikoman soysauce
Diced crown onion
Diced carrots
Diced baguio beans
Ground shirmp
Ground beef
Ground chicken
Salt and pepper to taste
Olive oil or butter

1. Heat pan or mizuno table, put oil or butter.
2. Cook the onions, carrots, beans.
3. Add ground chicken, then later add the shrimp and beef, add sake.
4. Add the rice, put the egg on top then mix.
5. Add soysauce, salt and pepper to taste. Press and mix all ingredients but don't overmix.
6. Once cooked, remove from fire.