The Four Basic Recipe Substitutions You Need to Know

Are they critical details or just the chef’s preference?

Salt — Kosher, Sea, Iodized, Himalayan Pink, and Fleur de Sel

When does it matter?

Acid — Citrus Juice and Vinegar

When does it matter?

Sweets — White Sugar, Brown Sugar, Honey, Maple Syrup, Agave

When does it matter?

Fat — Oil and Butter

When does it matter?

Taste, Taste, and Taste Again

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A chef trying to get others to cook their own food

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