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If you are baking, substitutions can make a big difference. Lets say your cookie recipe calls for butter and you use margarine or shortening, you will still have cookies but with butter they would be crispy, margarine and shortening soft, also they would taste different. If a recipe calls for oil, do not use margarine, it will not rise properly.

Now if you cook something like soup, recipe calls for leeks, your out of it, use onions, no salt, use boullion granules, no flour to thicken a gravy, use instant potatoes or cornstarch, so in COOKING various recipes its ok to substitute, however when Baking its a little trickier and you best follow the recipe to the T .

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14y ago
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