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Fran Costigan - Exploring Ingredient Substitutions
Can I swap X for Y? Will my cupcake still taste phenomenal?
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 swap? And, what about using oil as a replacement for dairy butter, or the differences between various types of cocoa powder and plant-based milks? Chef Fran will even dive into the world of egg substitutes, offering lots of reliable information plus good ole common sense.
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enlightening Live Event that will finally give the answers about equivalents, swaps, and substitutions. This session promises to be both informative and engaging, offering you valuable insights into modifying and developing recipes.
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com.
Tuesday, December 17th
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Related Video FAQs:
- Which of your cookie recipes do you use for making Linzer Cookies for the holidays?
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- Where's the recipe for the chocolate birthday cake you made yesterday?
- What is a good base for tomato-free, gluten-free chili?
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- What would be the best substitute for bananas? I really don't like bananas.
- Can a spread like EarthBalance be substituted for coconut oil or 'vegan butter' in baking recipes?
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- Can you recommend a good vegan dipping chocolate that is delicious and, although a little pricey, it’s not extremely pricey?
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- If I have a non-WFPB recipe comfort food from childhood, what is the best way to convert it to WFPB so that it tastes pretty similar? It's a banana cream pie.
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- I don’t want to use Coconut oil. What is a substitute?
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- There are so many products with hidden ingredients. How to avoid “Natural flavors” and substitute?
- Any ideas on a recipe for banana bread without using butter, oil and added sugars. Also, can fresh made nut butters be included?
- Can you generally substitute whole wheat or white whole wheat flour for AP flour? When would you not?
- I have a food sensitivity to garlic. What can I substitute for garlic or garlic powder?
- Would you consider addressing not just gluten intolerance, but also Fructose intolerance too? A balanced diet is challenging.
- My daughter is gluten free. What flour can I substitute for in a cookie recipe that will not make them dry?
- What vegan butter would you recommend for baking a pie crust with? (I still want to use butter though as vegan butter has lots of oil in it.)
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- What is a well stocked pantry and what about expiration dates on these types of items?
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