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depends what you’re trying to do. there are plenty of alternatives for spreading on toast or frying/sauteing. but it’s still a pretty central ingredient for wes
by leetcrew 2y ago
depends what you’re trying to do. there are plenty of alternatives for spreading on toast or frying/sauteing. but it’s still a pretty central ingredient for western cuisine. I have no idea how I’d make a vegan roux, just for example. my guess is that would break the illusion of whipped margarine pretty quickly.
- whimsicalism 2y agoI've made plenty of vegan rouxs, but I also don't have much experience making non-vegan roux... so hard for me to give an honest comparison. Margarine burns more easily but this hasn't been a problem for me, so I imagine you are talking mostly about flavor difference or?