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aussieIngrid 10-10-2007 @ 5:08 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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You probably know this, but I just wanted to mention (just in case) that whenever I substitute any item, I adjust the amount. Any liquids I adjust by simply pouring the liquid in small portions and when it starts looking like the consistency it should (for instance, a cake mixture tends to look the same no matter what recipe. The same applies to a muffin or bread mixture. They all have a specific look about them). Whereas when I substitute oil for butter, I tend to use less oil, because oil makes the consistency look heavier....anyway, I hope that makes sense and I hope it helps....

Warmly,
Ingrid

wench 10-09-2007 @ 10:24 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Thank you Ingrid.   At least I know someone else has tried and it's worked.

Cheers,


aussieIngrid 10-09-2007 @ 12:57 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I live in Australia and I have always just substituted juice concentrates for juice. My common sense tells me that all I am losing out on is flavour (the concentrate factor), but other than that my desserts have always worked.

Warmly,
Ingrid

wench 10-08-2007 @ 8:22 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi,

Just wondering is it possible to substitute frozen juice conentrates for normal juices as I have come across alot of recipes requiring the frozen concentrates, but in Australia we don't seem too be able too purchase it.





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