Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 When I started ER, I already owned a collection of over 50 cookbooks, and did not want to toss them out. I have become adept at cruising through recipe ideas, and evaluating recipes for substitutions. At first it is rather laborious, but soon becomes second nature. Many people on our list are anxious to find compliant recipes, and I suggest just using any recipes you can get, and altering them. There are many people on this list who are very experienced cooks, bakers and nutritionists, and when I am unable to come up with a suitable substitution, I can get excellent suggestions by asking this group. Keep in mind, when making substitutions, that individual ingredients are not just for " flavor " . Many will serve other purposes, such as to lower or raise boiling point, thicken sauce, bind ground meats, etc. Baked goods are especially sensitive to substitutions that might alter the liquid/dry ingredient ratio. I know that this is intimidating at first, but I promise that if you just jump in and start trying things, it will be fun. PS: Happy New Year everyone!!!! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.