Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
This event was on
Tuesday, December 17, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
I'm especially interested in finding egg substitutes to use in baking. I've tried flax seed (flax eggs) and the end product was heavy, took forever to bake, and didn't taste very good. ?
— Jo Morris
Answer:
It binds, um, it doesn't leaven. So if that's all you use, I'm not surprised that your product was heavy without seeing your recipe or you're telling me more about your recipe. I can't talk to why it took forever to bake and didn't taste good. But again, I would say remember that there are really good vegan recipes in the world today. I don't mean go out into the web and just choose something you don't know who developed this recipe. Choose a recipe from a reliable source. Rouxbe recipes work. My recipes work. Chef Chardon Nolan's recipes work.
