Replies

Jul 15, 2021 4 years ago
Rat
is getting bi
User Avatar
Ant

So this isn't a huge thing, but I find it kinda weird with all the Vegan options on Subeta that when you do Fantine baking, if something includes eggs you cannot choose a vegan egg option, even though there are vegan options for milk and butter. It doesn't really effect the end product, but would be a nice touch and also just have some more fun options.

Existing items that can be an option: - really just is a replacement for egg whites but its not like all the recipes are exact anyway - normally would be ground but fantine can grind them up - since this is a fantasy subeta item, it can just be a fruit with the same properties as an egg! and - more fantasy items... a seed that has the properties of an egg and/or an egg that grows from plants!

There are also other egg replacement stuff that could be added eventually, such as egg replacement powder, a ground version of flax seeds, applesauce, silken tofu, etc

I'm not even a vegan, just think this could be a neat idea for baking!

Jul 15, 2021 4 years ago
Shirley
loves dinosaurs
User Avatar

As a vegan - def support this idea! I think it can also open up for some future Fantine Baking recipes that ARE vegan and require vegan ingredients! <3

Jul 15, 2021 4 years ago
Marcus
is one for the books
User Avatar
Pollinator

I love this idea, particularly by making use of the Egg Plant and Egg Fruit items! I'd love to see more recipes that call for items that specifically come from places on the site, like the Ikumoradeekanox tree or the Rift.

he/him ||digital rot||

Jul 15, 2021 4 years ago
Lypsyl
is a billionaire
User Avatar
Crotchety
Jul 15, 2021 4 years ago
Star Captain
Anrivef
User Avatar

Aw this is a cute idea, I love the examples you’ve included :3

Jul 15, 2021 4 years ago Official
Permanent
attended a Subeta meetup!
User Avatar
Crappy

Moving to Items. :)


Made by [userid=659133]
">Debt Tale Youtube Channel

Jul 18, 2021 4 years ago
Solsticesprite
cleans up nicely
User Avatar

Lecithin can do the binding fat to water thing that eggs do. Other wetting agents might also work, depending.

Xanthan gum, guar gum, modified food starches like Ultratex, and methylcellulose are molecular gastronomy chemicals that can sometimes be used where you might use an egg, they smooth and thicken things in the way that egg proteins can.

Please log in to reply to this topic.