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Old 06-23-2010, 07:42 PM   #11
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Originally Posted by yourstrulyewalani View Post
Good I'm glad it's not just me. Disasters are so frustrating, but I guess that's how we figure out new things.
Sometimes we never discover or learn new this unless we try or substitute other ingredients. :)
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Old 06-24-2010, 01:07 AM   #12
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You got that right! I learned what NOT adding alot of things does now I am working on substitutions apparently. :D
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Old 06-25-2010, 01:47 AM   #13
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haha. I made chocolate cupcakes yesterday and I opened the fridge and realized that I had NO EGGS. Out of all the things, eh? I subbed it with cornstarch. Then I opened the pantry and only had half a cup of all purpose left. I subbed the other half with whole wheat. This usually unhealthy cupcake turned out marvelous and... extremely filling! I ate it for dinner with a salad :)
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Old 06-26-2010, 12:54 AM   #14
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How many eggs did it all for? And how much cornstarch did you use? Just curious because in a pinch, I'm copyin' you! That's awesome that they turned out so good!
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Old 06-26-2010, 07:03 AM   #15
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I'm not sure how you can substitute corn starch for eggs. There had to be other changes made to the liquid portion of the recipe to make up for the liquid/moisture that that was lost by not adding the eggs.
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Old 06-26-2010, 06:47 PM   #16
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It's odd how some things work out with improvising and some things are very unforgiving. I had a muffin recipe that turned out great when I left out eggs completely but in most things they are in the recipe for a reason. I did use oil as a substitite for some of the eggs in a cake recipe and it turned out perfect, moist and not-greasy. I got lucky I think because when I tried it on a different recipe it was greasy and not as fluffy. Yet another learning experience.
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