After our article two weeks ago, questions on how to save on other baking products came rushing in. It is timely that we become more conscientious of our expenses since the prices of most of our ingredients are really going up. 

Q: Hi Chefs, can I use a different type of gelatine powder aside from the ones in the sachet? I noticed that there are other brands, which are a lot cheaper than the popular branded ones. Can I use these the same way?  (Sally of Manila)

Jun Jun: Hi Sally, thanks for your inquiry. Gelatine can be sourced from seaweed, pig’s and cow’s skin, and other types of gelling products. Yes, you can use one for the other. However, they do give different textures. You should use a lesser amount when you use the cheaper ones, since they give a much firmer texture. They also have to be bloomed. Some gelatine powders, when they melt, will not go back to the semi-solid form, so these should always be refrigerated. 

Adoree: Yes, you may also use local gelatine powder brands. They are alike in terms of quality, so it is okay to use one for the other.

Q: Mascarpone is expensive and it is the main ingredient used for tiramisu. I do not know how many bakeshops can make it and sell it very for reasonable prices. How do they do that? Can you suggest a good substitute? (Maite of Quezon City)

Jun Jun: It is not only expensive, it is very expensive, but I believe that the best and real tiramisu is made with mascarpone cheese. You can use a cream cheese blend, which I believe some bakeshops use.

For every two cups of mascarpone cheese needed, mix a cup of cream cheese, three-fourths cup of heavy cream, and a quarter cup of sour cream. Let it rest for some time for the flavor to deepen and heighten. Then, continue with the recipe. You also have to remember that another factor in tiramisu is the coffee mixture that the cake base is basted with.

Adoree: Maite, you are right in saying that authentic tiramisu uses mascarpone cheese; but since mascarpone cheese is very expensive, a substitute is called for. You can use cream cheese. I like using the imported ones for they are not as gummy as the local ones, so their consistency and texture are more similar with the mascarpone cheese.

Q: I love making pie dough and I just found out that by using more butter, it has a better taste. However, it is harder to make, since it melts faster, and more expensive. What do you suggest that I do? (Cress of Makati)

Jun Jun: A pie with a lot of butter is really good, but pricey as well. So, what do you do? You use a butter blend, which has a mixture of shortening and butter, so you get a flakier crust with that butter taste on it.  Since shortening has a higher melting point, just in time for the flour to bind with it, air spaces are formed, as the water in it becomes steam. 

Adoree: I agree with Jun Jun, use a combination of butter and shortening. This substitution will give you the best of both worlds. You get the mouth-watering flavor of butter as well as the flakiness caused by the presence of shortening.

Q: Heavy cream is one ingredient that is really good, but quite expensive. Even the non-dairy form is also priced very high. How can I save on this product without sacrificing the quality of my product? (Angel of Makati)

Jun Jun: Thank you very much for your question. I wish that you mentioned what specific baked product you are making. If used as an icing, mix a very cold cream, which is very reasonable, and its non-dairy form together. Just make sure that the non-dairy one is already at soft peak stage before you add in the cream. You can also use a cheaper cream blend for filling or frosting, but these should be properly whipped to soft peaks. 

Adoree: Hi, Angel, you can use all-purpose cream. The mouth-feel will not be the same as with using heavy cream, but I think, for the price, it is worth it.

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