Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)
Eric Wynkoop - Ask Me Anything (Office Hours)
This event was on
Tuesday, October 29, 2024 at 1:00 pm Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.
Question:
For holiday butter cookies, what are the best butter replacements and sugars to use when converting a recipe?
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Answer:
In the place of butter, uh, there's a plant-based version, uh, that goes by the name Vial Life, and that's one that I have experienced with most recently and, uh, that I've liked the results of. And, and I would recommend that, um, while there might be others on the market, um, I think that is one that you can find that replicates the, the, the texture as an ingredient, uh, as well as the flavor, uh, of the butter that it replaces. Now, in terms of sugar, you know, in a butter, uh, cookie, uh, consider a dry, you know, uh, crystalline sugar, uh, you know, to, uh, make any changes that you, you might consider. Uh, this just keeps the integrity of the dough in place so that, um, the modifications that you're making are easier to deal with. And, and, uh, you know, a nice thing to consider is any kind of a brown sugar, uh, which is going to increase the flavor of the finished product, as well as increase the, uh, uh, the nutrients, uh, that, uh, could be offered through a cookie. Okay? And there's always the tried and true brown cane sugar, but you might try some other versions as well. There's powdered jery, which you can find in the Indian or South Asian grocery store, and then try, you know, other versions of brown sugar like Gio from, uh, Mexico and, and others. And all of these, um, can add some, some depth, uh, to the flavor of the cookies, but keep in mind that the color will be darkened a little bit as well. Okay? Um, you know, another, uh, thing to consider I is whole leaf stevia. If you can get your hands on it, uh, it does need to be rehydrated. Um, in order to pull out, uh, the sweetness from those leaves, you can, um, um, grind it up into a, a finer powder, um, to incorporate into things like a cookie. Now, it does leave flex, um, of ground leafy stuff in your cookies, which may or may not be okay for your context. Um, but it, it is a consideration, um, as a sweetener, I, I, I don't use the powdered refined version of Stevia, but some of my friends do. And, uh, you know, they like the product. Um, I, uh, reach for the whole leaf stevia. Um, so those are just a, a few products to, to consider.