Ironic, since I’ve hear people recommend seasoned salt as a (non joking) sub for salt. It still has some salt to bring out the flavor, but using the other seasonings means you need less salt to get the same flavor.
So, um, I saw ppl talking about the ca*niv*re diet yesterday and, a lady said she hadn’t had a single vegetable or fruit in 7 years 😳 Being AuADHD, I have a low tolerance for a lot of veggies but, I can’t imagine what she was describing. At all.
@gcraftycraft.bsky.social “I substituted the chocolate chips for these chocolate chip cookies with mulch from my yard, and they tasted terrible. Maybe it was my oven. But I don’t know why else it would be so bad”
I just made a banana split, and substituted egg, and the raw egg really made the ice cream taste like shit, so I'm starting to agree with the consensus here that a banana is not an egg.
I posted a picture of my apple pie with an amazing crust. Someone asked for the recipe, and I gave it to them. They scanned it & wondered if I had a gluten free version.
Friends, there are paragraphs in this recipe explaining the science of pie dough and the role gluten plays.
Banana-based recipes are the worst!
I made a banana cream pie last week, but I was out of bananas so I substituted eggs. It was really gummy and tasted nothing like bananas. Gross.
I have a good recipe for vegan pumpkin pie that uses silken tofu instead of condensed milk etc and I feel like a similar technique could come out well here (with enough vanilla and sugar).
These people are probably the type that think anything "powdered" or called "agar-agar" is a "chemical" and therefore "not natural." Which is utter crap, but how a lot of these "Non-gmo gluten- free vegans" think.
There we were, stranded on a non-GMO, gluten-free island. On the third day, an urge for egg custard overcame one of my fellow castaways. They say you can't make an omelette without peeling some bananas, so I set to work. My Bitter Banana Soup recipe is the result!
Just Egg works as a general substitute, doesn't pan fry like eggs but whatever. The other alternatives out there are aquafaba (works great, massive off flavor) and flax egg (often doesn't work, but neutral flavor)
just egg is SO GOOD. I eat mostly plant based so I pick some up whenever I'm craving scrambled eggs. my only gripe is the serving size being like 3 tbsps lol. Imo half the carton equates to about two scrambled eggs.
Okay, but also sunflower seed butter cookies sound pretty nice and if you wanted to make them there are worse ideas than taking a good peanut butter cookie recipe and substituting sunflower seed butter. I'm not sure why it's supposed to be an unreasonable approach.
Right, but, like, taking one recipe and fiddling around with substitutions or otherwise re-engineering it is where lots of perfectly good recipes came from and that seems like a reasonable thing to attempt in this case too?
Oooh, I know the answer to this! Thanks to Max Miller from Tasting History who's suddenly become allergic to egg whites. Aqua faba whisked into fluffy white peaks is a great substitute in eggnog.
I used to make banana orange juice smoothies when I was a kid, they were great. But I also often put raw eggs in them. (It was the 70s, we lived more dangerously.)
no not like that.😂
If you just blend up a couple eggs in 16 oz of orange juice it comes out like an Orange Julius. I wouldn't do it now but I honestly enjoyed them at the time. That was my usual breakfast my last year in HS.
It is at least useful for the next person, if they read through, to document the case of a substitution not working, but...if you're vegan, probably need to search by that when an animal product is a usual main ingredient.
Every one of these extreme substituters should be required to read Harold McGee’s On Food And Cooking to really have to understand why a banana is not a substitute for eggs, or that kale shouldn’t replace carrots in a carrot cake.
I actually get the kale thing. If one uses 'carrot cake' as a paradigm case of 'vegetable quickbread', one might think one could make a good kale-based vegetable quickbread. & one can! Just...not with a 1:1 sub from a carrot cake recipe. One needs more moisture than that would have.
There's a (mostly southern AFAICS) home-cooking tradition of adding canned chopped greens to boxed cake mixes that can produce good results. People who've had or heard of those, but don't understand why they work (you also use the liquid) could be led astray.
In the 1980’s a CA public school developed a chocolate cake that used canned green beans to deal with a surplus of green beans and requirements to actually serve those to kids in school. The recipe got printed in the LATimes. https://www.latimes.com/archives/la-xpm-1990-09-06-fo-861-story.html
Indeed! But also you just summed it up as banana not being a substitute for egg, and I was pointing out that that was also an oversimplification (albeit a less dangerous one than "banana is a great substitute for egg").
I’m sorry I wasn’t able to describe all the ways the proteins, fats and carbohydrates in an egg can or cannot be substituted by those in a banana in a 200 character skeet.
I think a lot of what's going on here may be down to tone getting lost on one or both sides. In any case I am sorry for my share in escalating the conflict-y vibes and you are 100% correct that egg substitution requires a good understanding of the considerably complexities of how eggs work.
Look, I get that a lot of (if not most of) anti-GMO talking points are just ignorant panic, but there is definitely a meaningful distinction between long term (and socially widespread) artificial selection and crops that are essentially protcted by copyright.
Choosing your diet on the basis of views of capitalism or intellectual property monopoly is a fine hobby, but a large fraction of the time you will end up in some co-opted or fundamentally dishonest movement. There is only so much food that can be extracted from the environment.
I actually do agree that anti-GMO sentiment gets co-opted by bad actors. My concern is that the defense of GMO crops as a pro-science cause ALSO gets co-opted (specially in North America) to shift the conversation away from socioeconomic implications and the case for stricter regulations.
Yep, scientists who understand and study and quantify things like genes and their expression are inherently corrupt, but some crunchy back-to-nature movement is pure, no matter how they got their ideas...
I worked at a GMO company (as a facilities engineer, not scientist) and we did both.
We had classic labs with PhDs in white coats, chemicals, fume hoods, etc *and* research farms with PhDs methodically cross pollinating the best plants from each season
Oversimplifying, but they took seeds from 10 plants, cross pollinated them into 100 variations, took seeds of best 10; repeat.
What was best varied (growth speed, resilience, volume) based on proj market demand. Seeds also sent to mass production farms to make tons of seed to sell.
That’s some evil stuff but it shouldn’t be which is sad like the whole copyrighting seed genetics and undermining countries abilities to grow there own without the company do to markets :(
Unfortunately, vegans seem to love leaving comments on dairy-inclusive recipes complaining that the recipe didn't work with their very much not dairy substitutes. I see it on recipe sites and in the comment of instas all the time 😅
TBF documenting which substitutions do and don't work could be useful, if people are reasonably matter-of-fact about it, and ideally if the results are organized or indexed.
This is magnificent. Custard depends on egg - it has nothing else to hold it together. I do substitutions often (with a lot of research into ph when I’m doing it) but you always have to know what is giving your baking structure. A soufflé made of orange juice is not a soufflé.
I thought that’s the main ingredient in Just Egg, which is a fine product, but it looks like it’s mung bean protein. You need something that will form a chain when baked - bananas are not that. Flax seed might well do that.
Friend couldn't understand why no one liked her chocolate chip cookies made with whole wheat flour, date sugar, coconut oil, and carob chips. Aside from the fact they tasted terrible and could have doubled as hockey pucks, not a clue. "They're good for you", especially if you don't ear them.
I was ready to assume that this was some AI recipe abortion, and was pleasantly surprised to find out that no, it was just a human being with unrealistic expectations being confronted with harsh reality.
1. What weird literature are you reading?! The oddest thing I've had is one of the authors of the paper donated blood for the experiments within the paper.
2. Albumin?
3. Yeah, a baked custard is yolks.
4. I don't think the definition of veganism would prohibit it?
I recall being at a party and one of the hosts was telling us how hard it was for him to maintain his weight. He reported he eats whatever he wants in large amounts and continues to lose weight. He then said he is is vegan, no gluten, no sugar.
He basically eats vegetables.
No grains.
For all meals
As a cook, I’m all for trying to find ways to make variations of a recipe so people of all dietary walks of life can enjoy said recipe. That being said, much like how sometimes we must consider that a banana is not an egg sometimes we just
I mean, generally speaking, bean water (aquafaba) can substitute for egg in most baking & no one would know the difference. But this is something else entirely 😂
Perhaps someone should have asked santa for America’s Test Kitchen’s “vegan for everybody” cook book because anytime i make their chocolate chip cookies, anyone who tries them comes2me w tears in their eyes begging (“ma’am…please!”) 4 recipe. (Pro tip tho use 1/3 c walnut oil instead 1/2 c coconut)
I’m sure that there are vegan dishes that are delicious, nutritious, and easy to prepare. I’m not particularly interested in seeking them out, but if vegans would stop trying to win me over with their version of a bacon cheeseburger with an egg on it, I’d take the cuisine more seriously.
Yup. I’ve had delightful vegan recipes with, say, pasta and a bean sauce, or lentil soups, etc. But to me the essential is trying to appreciate the ingredients you’re actually using, rather than pretending that tofu is the same as steak.
A reasonable eggless approximation of an egg custard tart doesn't actually sound like an inherently intractable problem but ... it also sounds like a considerably more involved culinary engineering project than what this person was envisioning.
Do you know how hard it is to find an egg based custard powder these days? Realised mine was cornflour colour and flavour…. Thats curd if you dont add milk!
Yes! Because she loved custard but couldn’t eat it due to her allergy. Bird came up with the recipe because he loved his wife and wanted her to be able to eat custard without getting sick
Fascinating! Still tasty esp if you add cocoa. I got some powder with eggs in it but it also had a lot of sugar in it. So i ended up making it half and half. No obvious diff in taste. But cornflour is cheaper than custard powder so could make yourself cheaper
For some recipes - especially in baking - you can sub banana for egg as a binder. However it is anything but an exact substitute. Folks who have no clue about how ingredients interact sometimes think that if you can sub it in one place then it must work for everything…
Yeah, this is someone substituting without understanding what the ingredient does. Banana can be a liquid binder but that’s not what egg is used for in an egg custard tart.
Yup, I fully get that. And I’m good at following recipes, too, but the appeal of baking just isn’t in it for me outside of the occasional loaf of bread. I’d rather make a meal. But that’s just me.
Same here. I only bake things that inherently have a lot of leeway. Badly proofed bread is still tasty bread. Slightly flat muffins or tough scones or cookies are still acceptable (though I won't give them to guests).
It can sub in baking where egg is providing mostly moisture and a bit of structure/binding. But custard has a lot of liquid and egg is almost all of the structure.
I had a flatmate who used to cook like this - didn’t believe in recipes - just went with the “feel” of it … sometimes it was a winner, other dishes went about as well as the custard banana tart above
Comments
And then had the audacity to complain that the ingredients just sort of clumped together and didn't do anything.
Friends, there are paragraphs in this recipe explaining the science of pie dough and the role gluten plays.
I said no.
People Love banana pudding but like cake or bread, I didn’t consider it analogous
I made a banana cream pie last week, but I was out of bananas so I substituted eggs. It was really gummy and tasted nothing like bananas. Gross.
Bon-ana appetit!
Just, not banana
Oh, the holler I hollered...
If you just blend up a couple eggs in 16 oz of orange juice it comes out like an Orange Julius. I wouldn't do it now but I honestly enjoyed them at the time. That was my usual breakfast my last year in HS.
"Made some substitutions!
Used rabid raccoon instead of rosemary.
Out of eggs, so I subbed in a flight to Eastern Europe.
Allergic to tree nuts, so I slapped a local police officer.
Rabies & Balkan prison are terrible. Wish I could give this recipe 0 stars!"
put it on a t-shirt
We had classic labs with PhDs in white coats, chemicals, fume hoods, etc *and* research farms with PhDs methodically cross pollinating the best plants from each season
Both were modifying genes by any definition
What was best varied (growth speed, resilience, volume) based on proj market demand. Seeds also sent to mass production farms to make tons of seed to sell.
(Yes, still artificially bred, but I wanted to make a banana joke, dammit.)
If.
If.
(See also: completely leaving out major ingredients and being surprised the recipe didn’t work.)
Various kinds of blood-pudding are common in my country.
But a baked custard may be different, as I think that's yolks 🤷
2. Albumin?
3. Yeah, a baked custard is yolks.
4. I don't think the definition of veganism would prohibit it?
https://nordicfoodlab.org/blog/2013/09/blood-and-egg/
but yeah I wondered if using ones own blood might be ok for vegan ethics
He basically eats vegetables.
No grains.
For all meals
Well done, you!
amazing
It’s used to set, and banana doesn’t set.
https://www.sarahsslice.co.uk/post/mini-egg-custard-tarts