Tuesday, February 16, 2016
Making substitutions in cooking
Home from late afternoon appointments, I had to grate the Colby-Jack cheese to top tonight's chilli, and make a batch of cornbread.
As I am actively using items up, I knew that I'd have to make a substitution for buttermilk, using milk + white vinger to do so. I also opted to substitute melted, solid "Crisco" shortening in lieu of my expensive, salt free butter (we've given up margarine). It was bakedoff now in the table top, convection oven.
It hopefully came out ok,even if the taste is different (won't contain butter).