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

  • Written by: Paulomi (Polly) Burey, Associate Professor (Food Science), University of Southern Queensland
Run out of butter or eggs? Here’s the science behind substitute ingredientsJoanna Lopez/Unsplash

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...

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