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#1
09-22-2002, 04:13 PM
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 lemon curd Due to dietary restrictions, I cant use sugar or butter. If its the only game in town I can live with subbing honey or brown rice syrup for the sugar, and soy margarine for the butter. Question is~ will the chemistry of the recipe work with the liquid sweetener? If so...do I follow (what I was told was) the standard substitution of 1/2 part liquid to 1 part sugar (aka if the recipe calls for 1c sugar...use 1/2c honey or whatever).
__________________ "Battalion 36 to Brooklyn...using 10-18 for a 10-26 K."      |
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#2
09-22-2002, 04:16 PM
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| This would be a great question to post in one of our "pastry" forums.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#3
09-22-2002, 05:02 PM
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| Actually I think the substitution is a little higher. Liquid sugar weight multiplied by .8 equals the dry sugar weight, so I guess you'd have to divide to go the other way. Then subtract the dry sugar weight from the liquid sugar weight to find out how much liquid to add to balance a formula, not so important in a curd. And since it's the eggs that do the thickening, I don't know why this wouldn't work.
__________________ It's not Dairy Queen. |
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#4
09-22-2002, 06:07 PM
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| oh man ...music to my buds.... next project...lemon curd!! Thanks!
__________________ "Battalion 36 to Brooklyn...using 10-18 for a 10-26 K.." |
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#6
09-22-2002, 07:21 PM
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| not a problem... beef pork processed white flour yeast sugar alcohol chocolate dairy heavy fatty oils sulfites nitrates 
__________________ "Battalion 36 to Brooklyn...using 10-18 for a 10-26 K.." |
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#7
09-22-2002, 08:00 PM
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| I found this info on www.foodsubs.com, hope it helps. Quote:
__________________ Svadhisthana http://www.musa.org/ |
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#8
09-23-2002, 03:36 AM
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| Yes you have...very much so...thank you. Thats also a great link...I have it bookmarked.
__________________ "Battalion 36 to Brooklyn...using 10-18 for a 10-26 K.." |
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#9
09-23-2002, 08:15 AM
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| BigHat, could you explain that again........it went right over my head? Thanks
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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