{"id":1317,"date":"2010-07-06T09:17:13","date_gmt":"2010-07-06T16:17:13","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=1317"},"modified":"2010-07-06T09:17:13","modified_gmt":"2010-07-06T16:17:13","slug":"substitute-with-confidence","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/substitute-with-confidence\/","title":{"rendered":"Substitute with confidence"},"content":{"rendered":"
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So often when we’re looking to try something new in the kitchen we’ll get a recipe – from a magazine, from the Internet, from a friend – and we’ll stick to it. Lacking the confidence to substitute you\u2019ll go out and buy up obscure ingredients because the recipe calls for it. If you’re guilty of this you’ll know because with a quick look in your cupboard you’ll find mostly full containers of random ingredients you’ve only ever used once. You may have even forgotten they are there. And you’re confused why they’re not needed for more dishes.<\/p>\n

Baking is like a chemistry experiment. You need the right ingredients, mixed in the right order and heated to the right temperature for the right amount of time. And when we diverge from any of this the result can be anything from a disappointment to a disaster.<\/p>\n

But, like in chemistry, if you know the composition and function of what you’re working with, it’s easier to make substitutions. Substitutions can be for health, for wealth or for just making use of what’s already in your cupboard.<\/p>\n

People often have a hard time just relaxing in the kitchen, by why sweat it? Make a mistake today, learn from it tomorrow and try again. That\u2019s what cooking – and life – is all about.<\/p>\n

Here\u2019s a quick vegan baking guide to some substitution that might come in handy.<\/p>\n

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