5 QUESTIONS
TIMER: 60 SECONDS PER QUESTION
You’re short an egg! What is the best substitute to use?
Not only does applesauce add moisture to your recipe, but the pectin in applesauce has a similar binding process to eggs. Applesauce can also be used to replace oils in baked goods if you’re trying to lower saturated fats.
Not only does applesauce add moisture to your recipe, but the pectin in applesauce has a similar binding process to eggs. Applesauce can also be used to replace oils in baked goods if you’re trying to lower saturated fats.
What pantry staple is a substitute for wine?
Red and white wine vinegars are the perfect substitute for wine in cooking because they have similar flavor profiles. It’s always a good idea to dilute the vinegar with water though -- otherwise your dish may be overwhelmingly tart.
Red and white wine vinegars are the perfect substitute for wine in cooking because they have similar flavor profiles. It’s always a good idea to dilute the vinegar with water though -- otherwise your dish may be overwhelmingly tart.
You forgot to buy vanilla extract! What is the closest substitute?
Maple syrup (pure, not fake) is really good at adding a subtle sweetness similar to vanilla, but make sure not to add too much or it’s going to be too sugary. Cinnamon and nutmeg can work, but it will alter the taste and give your baked goods a distinct fall flavor.
Maple syrup (pure, not fake) is really good at adding a subtle sweetness similar to vanilla, but make sure not to add too much or it’s going to be too sugary. Cinnamon and nutmeg can work, but it will alter the taste and give your baked goods a distinct fall flavor.
You want to make fresh whipped cream, but don’t have heavy cream. Which substitute is best?
Coconut milk/cream is a great substitute for heavy cream. The fat content is high enough to whip, while half and half has only a 10-12 percent fat content.
Coconut milk/cream is a great substitute for heavy cream. The fat content is high enough to whip, while half and half has only a 10-12 percent fat content.
You’re baking cookies for someone who has a milk allergy and can’t use butter. What should you use instead?
Although margarine is used similarly to butter, you should never substitute it when baking desserts like cookies. It can make the texture tough and dull the flavor of the cookie. Coconut oil provides good moisture similar to butter.
Although margarine is used similarly to butter, you should never substitute it when baking desserts like cookies. It can make the texture tough and dull the flavor of the cookie. Coconut oil provides good moisture similar to butter.
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