Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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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’d love to know if any oil is good for baking? Some recipes call for coconut oil and others for sunflower. Other than taste, do they behave differently from one another?
— Alessia Chinazzo
Answer:
Coconut oil, if you're not using what, what's called deodorized coconut oil, if you're using virgin coconut oil, it's gonna taste like coconut. Whereas sunflower oil has a very neutral flavor. I think a little buttery personally a little bit. But um, when you are using coconut oil, if you're mixing it into your liquid ingredients, 'cause you're doing a two bowl dry and liquid, if your liquid ingredients are chilled at all the coconut oil, as soon as it hits, it's going to start getting firm again. And you don't want that. So that's basically the difference.
