Eggs are actually federally regulated in terms of how much they must weigh to be graded a particular size. (Small : 1.5 oz.; Medium : 1.75 oz.; Large : 2.1 oz.;Extra Large : 2.25 oz.; Jumbo : 2.5 and above per egg.) But you're right, bobby, if they can't change the size of the egg or the number in a dozen, they'll just raise the price.
As for mayo, I usually use light mayo, but if making a salad that is going to be stored for more than an hour or two, can't use light, as it breaks down and becomes watery. I tried the olive oil mayo once, figuring it would have a slightly different taste, but it turns out that it doesn't. At least in the Hellman's version, olive oil mayo has more calories than light. Didn't realize about the fat.
Never non-fat or low-fat dairy products in baking. Blech. And no non-fat dairy items in cooking. More blech. I'd rather have salsa than a dip made with non-fat sour cream. Most of the time, if you're talking other than the core ingredients in baking--eggs, sugar, flour, salt, baking powder, baking soda, liquid, you gotta stick pretty close to the recipe, so the chemical reaction will work. But a very small difference in something like chocolate or nuts is probably okay to vary a little. Oh, chocolate--the bags of chips are getting smaller. And bags of chips other than chocolate are fewer ounces than are chocolate chips, so if you're gonna vary a recipe, it's not an even swap-out.
I have a recipe for a salmon mousse that calls for a can of salmon of a certain size, but now the cans are 1/2 oz smaller. Oh well.
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Posted 1 year ago #