baking: Apple sauce and milk question
Posted by natashabean on Oct 16, 2007 · Member since Feb 2006 · 4 posts
I notice on some of the recipies people were subin' water with milk...and apple sauce with oil.
now....
do you use the same amt that it calls for in the recipie?
ie: 1 cup water = 1cup milk?
THank you
I've been doing pretty well with subbing water/milk 1 to 1. Applesauce/oil I tend to end up with strange textures!
I do that alot. I sub the water for the milk. I think sometimes it comes out okay and sometimes not.
with the oil/as, i find it helps to add a little oil to improve the texture. like sometimes i'll replace a TB or two of the applesauce with oil (like for 1 cup of oil, i would put a little oil in the bottom of the cup and then fill it with AS). taking out all the fat can make things a little funky but sometimes it works well.
I agree.
I tend to sub about 3/4 of what the recipe calls for.
1cup oil = 3/4a.s. and 1/4 oil for me. give or take.
For water and milk I tend to go half and half because I feel like milk often gives things a richer flavor. IMO
Thanks guys this has helpped a lot :)
*send everyone internet-cupcakes*
subbing all the oil with applesauce usually gives foods, to me, that "fat-free" taste, and a spongy texture (ok if you're making spongecake, i guess). I use 1/2 oil and 1/2 applesauce pretty often and I can't even tell the difference between that and all oil.