Observatoire des droits humains (anglais seulement)

Run out of butter or eggs? Here’s the science behind substitute ingredients

(Version anglaise seulement)

par Paulomi (Polly) Burey, Associate Professor (Food Science), University of Southern Queensland

It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient.

Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect.

There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately.…

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