This isn’t as crazy as it seems. In some bread and cake recipes, you can easily replace some of the oil with applesauce and have a successful bake. I’ve done this with muffins and banana bread to great success.
They’re still being foolish as you need some fat for most bakes to work and using apple sauce introduces more fiber, protein and water instead of fat, but it’s not a totally baseless substitution.
Behavior | Reasonableneses |
|----------|-----------------------------------| | Substituting applesauce | 8/10 | | One-starring the recipe because it didn’t work out | 0/10 |
Lemmy supports tables? Damn, never seen one here in the comments. Good to know!
Except “one-starring the original recipe because the modified recipe didn’t work out”
Because otherwise it looks very reasonable instead of very not reasonable
Satire? I feel like this has to be satire.
this is the state of culinary education in most of the western world, people can’t cook for shit and will somehow burn spaghetti in a pot of water.
Nothing wrong with the culinary education. The problem is that it doesn’t happen. Thank private education for that.
You’re, right? None of the public schools I or my siblings attended thought that stuff.
This might be hard to believe, but people are dumb as fuck even without the help of anything remotely resembling the current iteration of AI.
My dad is one of them. Always says that stuff does not matter. I once asked him if he followed the instructions closely and said yes. I did not believe him and so asked every point in the list individually. For every every instruction he told me that he didn’t do that.
The amount of people that don’t read instructions is ridiculous. They exist for a reason. I always read every manual for everything. Every car I’ve had, I read the manual front to back. My turtle’s new fancy water filter, read it front to back. Furniture, tech, anything, you name it. I guess I’M the outlier so I must be the weird one.
I’ve literally had to write documentation at work for a single step procedure for help desk. It consisted of me screenshotting something, circling a button in red with a red arrow pointing to it because our help desk people are incompetent.
The other place had something like r’ I didn’t have any eggs’ that was all people giving 1 star reviews to recipes where they substituted Triceratops horn for chicken breast, and it didn’t work well.
That sub was hilarious! So many weird substitutions and people having no idea what the ingredients do for the final result. I actually learned a lot about cooking from that sub.
That is something that often bothers me with many recipes. Often I’m confused why they are using a certain weird ingredient I don’t have access to or when they have a step that I don’t understand its purpose of and the recipe doesn’t explain its reasoning or its reasoning doesn’t make any sense. I then have to improvise without any idea if the changes I’m making will significantly impact the final result.
Only very few online recipes I see explain why they are written the way they are.
You may want to check out Baker Bettie’s Better Baking Book. It’s a book of base recipes. A base recipe is a very simple recipe which can be modified and added to relatively easily. Base recipes are popular with professional kitchens, because it gets the proportions where they need to be for the baking chemistry to work right. Then you can just add your own fluff on top of it.
What makes the Better Baking Book unique is that it’s written for beginners instead of professional kitchens, so it actually explains why you’re using certain ingredients, how you may be able to substitute those ingredients, and how differing from the recipe will affect the outcome.
Applesauce is a totally acceptable replacement for oil right?
Supposedly, but I assume you have to be familiar with baking with applesauce, and not just read somewhere that apple sauce can replace “oil, butter, or eggs” and just shoot for the moon.
Wait, really? I was joking, that seems like it would not do any of the things that something like oil or butter would do when baking something.
It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.
I sometimes replace my butter on toast with eggs with applesauce on toast with applesauce. I call it a pile of sadness.
This is probably sarcastic, but in case it’s not: Applesauce is a vegan substitute for eggs, not oil. There is no substitute for oil as many oils are already vegan. You can definitely substitute animal-based fats like butter and lard for others like coconut oil to make a recipe vegan.
I meant the other way. Substitute out lard and substitute in coconut oil.
I’ve heard about replacing eggs with applesauce to turn a baking recipe vegan. But the oil?
Also, if you don’t want an unholy amalgamation of way too much fat and sugar, why even go for brownies?
That was a “fine enough” substitute before commercial egg replacers got as good and commonplace as they are now. I’ll still do it for some recipes as I like the added apple flavor and moisture, but I generally use Ener-G Egg Replacer for replacing eggs in a dough mix and maple syrup for egg washes when vegan baking these days.
Blood can also be used as a substitute in baking. Pretty sure it’s in lieu of eggs. Not curious enough to ruin a perfectly good batch of brownies though :(
I love that your concern is the integrity of the brownies, not the sourcing of the blood.
I’m literally carrying around like a gallon of the stuff, sourcing it isn’t a problem.
I have a lovely book on recipes with blood, I’ll give ya give ya the name once I find it
Edit, lol took just a second, blood by Jennifer McLagan
