— Sandra Peter

Uh, it, it depends on your approach, okay? So, okay. So, yeah, you know, in our, um, uh, uh, forks Over Knives course, there is certainly a suggestion, uh, that you consider, uh, what it would be like, you know, in, in your life if you omitted added fat, um, and, you know, as well as sugar oil and salt. And, uh, some people are choosing to take that, uh, more aggressive approach to address health concerns. Um, others are just trying to, to, uh, dip their toe in the, in the water, so to speak, to see if they can do it, uh, because it's a big, big change, uh, for many people, uh, excuse me, just a moment. Uh, but, but ultimately, uh, there are, uh, different ways you can approach that, and it's gonna be up to you, okay? You can, uh, choose to, you know, cut those ingredients in half and just use 50% of what you were doing or, uh, in the past, or what the recipe is called for, um, or, you know, something in between. And, um, you know, also, you know, I'll take a moment here and say, you know, sure. If, if a person has, uh, a health concern that they really wanna address, uh, you know, hardcore, you know, that's one thing, um, you know, go for it. I, uh, I encourage you to do that. And, um, you know, uh, but on the other hand, you know, when it comes to cooking and, and eating food, I, I hope that, uh, generally we can, you know, we can do it in a way that's balanced, uh, and, and find an approach that, um, uh, is going to still maintain the joy of cooking, the joy of eating, uh, in your daily life, uh, as well as, uh, in the lives of those around you that you might be cooking for. Okay? Um, and then when it comes to, you know, making a cake fluffy, um, you know, oil will certainly, uh, add moisture to a cake. Um, but oil al al also add density, uh, to a cake, because oil itself is very heavy. Now, when it comes to a, a lighter cake, and this is gonna be true of batters in general, so it could be, uh, pancakes, uh, for breakfast as well, uh, consider increasing the leavening agent. And, uh, you know, very often we're using, uh, baking powder, uh, you know, in the formula. And, uh, just try increasing that and, uh, see what you come up with. Um, and, uh, you know, that would be a, a, a first, uh, uh, uh, easiest, I think, place to start. Uh, you can also introduce air, uh, through, uh, meringue if you're using egg whites or aquafaba, if you're using, uh, just plant-based sources. Okay? And aquafaba is bean water. And, uh, you know, uh, aquafaba, uh, is very commonly taken from the can of canned beans, that liquid that's in there. Um, or you can use the liquid from beans that you cook at home. But generally speaking, the concentration is, is less, uh, than, in other words, there's a higher water content, uh, in the water, uh, the aquafaba at home, in which case you can reduce it, uh, on the stove top to concentrate all the starches and proteins and things in that water. Uh, and then you can, um, uh, mix it. Uh, you can whisk it, uh, just as you would regular meringue, and then that can be folded into a batter. Uh, and then, uh, you can move forth with your preparation. So those are a couple of ideas for you to try. Thank you.