— Cecilia Elman

You know, the, the quick answer is yes. Uh, the more, uh, sort of detailed, uh, you know, answer I think might, uh, need to come from a, a discussion. Uh, as we look at the particular recipe that you have in question, uh, you know, the f o k method also is variable, right? Depending on, uh, the, uh, individual who is giving it a try, uh, or embracing it. And so, you know, on one hand we've got many folks, uh, that go all in in terms of no oil and no salt, and, uh, eliminating added sugar. Um, and then we've got, uh, you know, many students that will, um, find a, a happy place somewhere on this spectrum of, you know, full on oil, salt and sugar to no, uh, added oil, salt, and sugar. And, uh, so, you know, it, it depends, right? Um, when it comes to baking, um, I will say generally speaking that to eliminate oil, salt and sugar, uh, can be difficult. Um, there should be some workarounds for each of those key ingredients that, uh, function, uh, in very complex ways, not only on their own, but in conjunction with each other. Okay? So, you know, when we think about, um, uh, taste and flavor enhancement and texture, uh, and other features, uh, that are affected by those three ingredients, uh, we need to think, uh, about how we might, uh, replace those because it's not gonna be as simple as, uh, just omitting them, of course. Okay? And so if you want to do some experimenting, uh, you know, feel free to reach out initially support@Rouxbe.com and, uh, you know, we can take a look at some ideas and send you back to your kitchen for experimenting. You know, also, uh, keep in mind, and this is for anybody, uh, that plans to make any substitution to a recipe, uh, when we do that, we should expect the results to be different, right? That's reasonable. And certainly if we make, uh, bigger changes such as, uh, the elimination or the, uh, substitution of, of key ingredients, uh, the end result, uh, will be different. And so the other part of this discussion or this equation, uh, is that, you know, while the, the cook or the baker can do their best, uh, to come up with something that mimics, uh, the original, it's also gonna be up to the consumer to change their mindset, to allow themselves to enjoy something new and different. Okay? Um, I'm of the belief that, um, I mean, by and large things that come at us in life, uh, and the way we, you know, deal with them, uh, uh, are 90% mental. And certainly when it comes to, uh, the foods that we like and dislike, uh, and I'm not talking about, uh, you know, food allergies and these sort of, uh, biological and physiological issues, but, you know, when it comes to changes to our diet, uh, those are 90% mental issues. And, uh, you know, very often when something has changed, we don't like it. It's different. It doesn't take us back to our childhood memories anymore. There's a disconnect. There's a new path, ah, um, but if we just settle down and, uh, kind of, uh, you know, look forward rather than backward, uh, it helps also look at, uh, what the food provides us rather than what it doesn't give us. Okay? That mindset is huge, okay? And, uh, that's all on the consumer. And, uh, so anyway, uh, you know, those are things that come to mind as we talk about recipe substitutions and changing something, you know, especially a favorite pastry. Okay? And, um, you know, um, you know, also, uh, you know, keep in mind that, uh, you know, unless there's a pressing, uh, let's say medical, you know, uh, reason or some other, you know, uh, very important cultural reason to stick, stay to a certain path, um, or, or another, you know, when it comes to one's favorite pastry, maybe a person can also just enjoy that once in a while as is, you know, as that occasional treat, um, as they make other changes in their life. But anyway, uh, getting back on track with, uh, the questions at hand here. Um, I'll, I'll wrap up my response to the, uh, to, to cecilia's question, uh, at, at this point here. But do reach out to us, Cecilia, if you wanna investigate that in more detail, okay. support@Rouxbe.com.