The article explores the distinction between artistic and scientific approaches to cooking, emphasizing baking as a precise science. It highlights almond milk as a popular substitute for cow's milk, particularly for those with lactose intolerance or health-conscious individuals. The author, a certified plant-based chef, notes the benefits of using almond milk, such as being cholesterol- and lactose-free. However, it also stresses the importance of understanding ingredient ratios and the chemistry involved in baking when making this substitution, suggesting research and tips to ensure successful recipes.
Baking is a precise science, and ingredient substitutions such as almond milk require understanding of the recipe's chemistry for successful outcomes.
Almond milk offers a variety of benefits, including being cholesterol-free, lactose-free, and accessible, making it an appealing substitute for many bakers.
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