Browsing in: Ask The Chef
Posted on Sometimes recipes substitute applesauce for oil to lesson the fat. Can this method be used when baking any recipe or only specific ones? ~ Chanchee T.
It works best in cakes and quick breads, less so in cookies and pastries. You can generally substitute equal amounts, but be prepared for a slight change in texture when …Read More
Posted on I usually fry my chicken cutlets and would love advice on how to bake it and still get the same crisp taste! ~ Dee Meyer
Dee, another option of coating is coconut milk. I know what you are thinking – but it’s not milk. It is pareve and has a wonderful flavor and consistency that …Read More
Posted on How would I maximize the use of Whole Wheat flour over regular flour when baking? ~ Hudi Wenger
I am able to substitute 25% of white flour with whole wheat without any adverse effects. When I get at 50%, the whole wheat will change the texture of the …Read More