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Fetus Tree posted:I don't honestly see how applesauce and butter could be remotely interchangeable unless we're talking like, a food fight. It's actually pretty common. I replace the oil with an equal amount of applesauce when doing lazy box mix cakes or brownies. It makes really nice dense box brownies that aren't oily at all, and you can't taste the apples or anything. Then, to make up for the calories lost, I add in extra chocolate chips. If i'm making stuff from scratch though, I use legit butter and eggs.
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Oct 14, 2015 01:19
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Croatoan posted:Ever need brown sugar and don't have it? Buy molasses. It keeps forever and you can mix it in with regular sugar to make brown sugar. If you know this it's obvious, if you don't it's a huge You just have to get the ratio right. Light or dark brown sugar? Too little or too much? Aaaaaaaaaaaaaaa Mushrooms! If something like soup or stew calls for fresh portabellos, gently caress THAT. I have DRIED. I buy them by the pound in the asian grocer. Dried mushrooms have a shelf life of basically infinite if kept sealed and dried. I re-hydrate them in whatever's complimentary to the dish, and they are little nommy sponges of intense flavor. Does not work so great in salads or baked goods.
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Oct 14, 2015 01:55
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moment.