Baking and you
- gunnyswife
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Baking and you
For me, it's all about the substitute of one ingredient or another. If I don't have cream, I'll make a substitute that works. If I can't use sugar, I'll use Stevia as the package directs. Eggs can be subbed with vinegar of all things! So tell me, please, what are your kitchen tricks?
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But here is something interesting : eggs and oil together can also be substituted with mayonnaise. If you think about it, it does make sense. The result you would have a moist taste. Like muffins or cupcakes. (I make my own mayonnaise.)
- gunnyswife
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Another thing I do when I make pies or mini pies is that I use normal dough. I don't have any fondness for puff pastry due to its messiness. Also, normal dough seems to taste better to me.
Maybe at some point I'll see if I can make homemade puff pastry...
- munajimah25
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i normally like pie,cupcakes and chips
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I make my own buttermilk because it’s so easy and is fresh when needed. It’s simply 2tbsp lemon juice to every cup of milk, let sit for 15-20 mins. It curdles a bit and is devine for buttermilk biscuits.
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Nice way to make your own Mayo. I have to get creative in the kitchen and find my own tricks too. Thanks for sharing this though.Rattyhatty wrote: ↑21 Feb 2018, 16:09 Kitchen tricks? I don't have any that I know of. I know I prefer butter to using margarine when it comes to baking. The texture just seems to come out better that way.
But here is something interesting : eggs and oil together can also be substituted with mayonnaise. If you think about it, it does make sense. The result you would have a moist taste. Like muffins or cupcakes. (I make my own mayonnaise.)
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