tricks

If you are out of eggs, substitute any of these per each egg in your baking:

  • 1/4c yogurt, pref unsweetened/unflavored
  • 1/4c applesauce
  • 1/4c mashed bananas (YOU WILL BE ABLE TO TASTE THIS. If you don’t want it tasting like nanners, don’t do it.)
  • 1 tbsp cornstarch + 2 tbsp water (this is my favorite; it affords the most appealing/least weirdly dense texture)

If you do not have buttermilk:

Mix 1 tbsp apple cider vinegar or lemon juice in with your regular milk. Works for soy, too, vegans.

If you put too much salt in something:

Drop half a potato in and simmer it awhile. The potato will soak up some of the excess salt. Neat, eh?

How to tell if your eggs are still good:

Get a glass of tap water deep enough to cover an egg by a half inch or more; gently drop your egg in. If it sinks, it’s good; if it floats, no bueno. I always think this is something everyone knows but I’ve shocked enough people with it to have realized that’s not so. Thanks, Ma!

How to make tofu come out tasting like something other than a flavorless bean-sponge:

Press your tofu. Every time. Wrap it up in paper towels and stick some heavy dishes on top of it for at least 15 minutes. Once that’s done, let it sit in some kind of marinade – at the very least toss it in some soy sauce or Bragg’s amino acids – and let it sit for another 5 minutes. This will ensure that your tofu tastes at least like SOMETHING. For the love of god.

Save your Parmesan rinds:

Throw ’em in a soup! Let it cook with something you are making! It imparts delicious cheesy flavor, and who doesn’t love that?

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