Can a certain ingredient be used for all types of baked goods as well as desserts? That is a common question from our readers. Another one is the case of substituting ingredients in recipes, which a lot of bakers love to do when experimenting, but, after a while, realize it shouldn’t have been done. Let’s read all our interesting questions this week. 

Q: When a recipe calls for nuts, what should we use? Walnuts, almonds, pecans are very expensive, can I use peanuts instead? I only started baking a few months ago so this question might be funny for you. (Mark of San Juan)

Jun Jun: Hi Mark, thank you for writing us. As long as you are passionate with what you do, that is enough for us. When the type of nut is not specified in the recipe, it is better to use a neutral type of nut that doesn’t have a very strong taste and flavor. Walnuts and pecans are generally the type of nuts used for most cookies and pies.

Cakes generally use the same type of nuts plus almonds. However, using peanuts in some recipes would be a bit too confusing when the baked product has a certain taste one is looking for. Peanuts have a very strong flavor. I don’t know how to describe the peanut flavour, which is well expressed when you taste it. One great thing about walnuts and pecans is that they don’t have a strong flavor and their buttery taste actually compliments whatever baked product it is in. 

Adoree: Mark, it really depends on what you are making and your preference.  Technically, you can use whatever nuts you want to use since the recipe did not specify one in particular. Just make sure the taste of the nuts will be compliment the over-all taste of the item you’re baking.

Q: Chefs, a certain orange liquer brand has become very expensive lately, and I use this superb ingredient in most of my baked goods recipes. What can I use to substitute for this ingredient? (Adora of Caloocan City)

Jun Jun: I remember a substitution article we had few months ago wherein orange liquer from France was the topic of the question. It really is very good in flavor and taste but other orange liquers from other parts of the world are also as good. You might have to use a bit more, but it will not be as expensive as the one we mentioned. Triple Sec is also a good alternative to use. Also, you can use additional orange zest to enhance the orange taste. And again, as I always say rub it into the sugar to release its oil. 

Adoree: Thank you for writing us, Adora. You may use the cheaper brands of orange liqueur available in the market. But, If you still find them expensive, just use some orange extract or flavoring.

Q: Tiramisu is made with sponge fingers or ladyfingers that are dipped into a coffee mixture. My coffee mixture is made with 3-in-1 coffee with warm water. My friends say that this is wrong, since it should be done with an espresso coffee mix. When I tried it, I found the ladyfingers to be a bit bitter in taste, what do you suggest I do? (Melissa Marie of Quezon City)

Jun Jun: Espresso is strong and bitter but has some sweetness in it. Yes, your friends are right, since this is a classic Italian dessert, it should be made with espresso. But, if you were happy with how it tasted before and some people don’t detect the type of coffee that you use, then just go ahead and use what you were accustomed to use.  Making changes even though it is not needed may alter your whole dessert altogether. 

Adoree: Melissa, you may opt to use any brand of coffee you prefer. Do not let anybody dictate which coffee you should use. In the end, it is still a matter of preference.

Q: Chefs, I have this carrot banana cake recipe that uses brown sugar. In our place here in Pangasinan, brown sugar is not always available. Can I use granulated sugar instead? (Lora of Dagupan, Pangasinan)

Jun Jun: Yes, you can use granulated sugar but it will have repercussions in the final product’s texture. Since brown sugar has more moisture than white, it makes cakes or cookies made with it very moist. A baked product’s texture made with brown sugar is different from the one made with white sugar. However, there is fruit and vegetable in your recipe and this will give additional moistness too.

Adoree: Yes, you may use white sugar instead of brown sugar for your carrot banana cake, but the result will have a slight difference. Brown sugar gives off a molasses flavor; it also makes your baked item ‘more brown’ in color. White sugar is sweeter than brown sugar so you might need to reduce the quantity if you are using white sugar.

Questions? Email us at mbdining@gmail.com.