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https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036>
"It’s an all too common situation – you’re busy cooking or baking to a recipe
when you open the cupboard and suddenly realise you are missing an ingredient.
Unless you can immediately run to the shops, this can leave you scrambling for
a substitute that can perform a similar function. Thankfully, such substitutes
can be more successful than you’d expect.
There are a few reasons why certain ingredient substitutions work so well. This
is usually to do with the chemistry and the physical features having enough
similarity to the original ingredient to still do the job appropriately.
Let’s delve into some common ingredient substitutions and why they work – or
need to be tweaked."
Share and enjoy,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
