In chat tonight (or this morning, depending on time zone) we were talking about food substitutions. Thought I'd open a thread for a place of reference for new (and experienced) cooks to make suggestions.
My qualifications? I've been a home cook, and an excellent one for 36 years, and I've parlayed that interest into a full time food business. I'm all about making it work and maybe not doing everything 'technically' correct or following a recipe EXACTLY, but how to make things work for my palate and the ease of daily cooking.
So... have any questions?
My qualifications? I've been a home cook, and an excellent one for 36 years, and I've parlayed that interest into a full time food business. I'm all about making it work and maybe not doing everything 'technically' correct or following a recipe EXACTLY, but how to make things work for my palate and the ease of daily cooking.
So... have any questions?