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Run out of butter or eggs? Here's the science behind substitute ingredients (phys.org)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 1 points 8 months ago

Ya, they don't hold together as well, but on the other hand, the flavor is often better and the texture can be awesome, melt in your mouth. I especially like eggless (binderless) chocolate spice cake. Put the glaze on a little heavier to help it reach your lips in one piece :)

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