I am somewhat embarassed to admit how little I know about cooking, but…if a recipe calls for a stick of cinnamon, can I use ground cinnamon instead? And what relationship does say, a tsp of cinnamon have to a stick?
Next, if a recipe calls for dark corn syrup, can I use molasses? I know; they come from different sources, but are they alike enough that I don’t need to buy both? These recipes are for vegetable dishes and stews, not for baking.
Thanks in advance.
Don’t use molasses in place of dark corn syrup. Molasses has a very strong flavor.
Also, a cinnamon stick will have a much milder flavor than ground cinnamon. One teaspoon of cinnamon would probably be overpowering.
Don’t be embarrassed at all. No particular reason why you should know this stuff. I suggest you post the whole recipe you’re planning to make and get specific advice on substitutions.
What **ThelmaLu **said.
The “stick-of-cinnamon” thing gives you a sort of a deeper yet milder cinnamon taste in something that’s cooked a long time. You could put a pinch of ground cinnamon in, but JUST a pinch, and it’ll be similar but not exactly the same. Don’t put too much, you don’t want cinnamon Beef Stew.
And yeah, molasses != dark corn syrup. I’d substitute light corn syrup first, or just plain sugar.
You can Google ‘substitutions for ____’ online for some idea of what you can use. I look for recipes on Allrecipes.com and read the comments before making something, the people who post often substitute other ingredients and will advise how the dish came out. But you do have to be careful with strong flavors, using less is better than using more.