{"id":11343,"date":"2024-03-04T10:00:00","date_gmt":"2024-03-04T10:00:00","guid":{"rendered":"https:\/\/modernsciences.org\/staging\/4414\/?p=11343"},"modified":"2024-02-22T10:34:50","modified_gmt":"2024-02-22T10:34:50","slug":"run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients","status":"publish","type":"post","link":"https:\/\/modernsciences.org\/staging\/4414\/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients\/","title":{"rendered":"Run out of butter or eggs? Here\u2019s the science behind substitute ingredients"},"content":{"rendered":"\n
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\n \n Joanna Lopez\/Unsplash<\/a><\/span>\n <\/figcaption>\n <\/figure>\n\nPaulomi (Polly) Burey<\/a>, University of Southern Queensland<\/a><\/em><\/span>\n\n

It\u2019s an all too common situation \u2013 you\u2019re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient.<\/p>\n\n

Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you\u2019d expect.<\/p>\n\n

There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. <\/p>\n\n

Let\u2019s delve into some common ingredient substitutions and why they work \u2013 or need to be tweaked.<\/p>\n\n