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Food, Cooking, and Restaurants
Reply to "Substitutions that actually work"
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[quote=Anonymous]The thing about substitutions is that you need to understand what action the item being substituted for is performing in the recipe. Eggs can be used as a fat, as a binder, or like a leavening agent to help trap air. So, using applesauce is fine to replace the fat/moisture part, but not the leavening part. [/quote]
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