Obedient Ingredients

A place to put cooking ideas to the test.

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Brownies Experiment: No Oil, No Problem PART 2

I have had some tests brewing (baking?) in my head for a long time, ever since the ever popular brownie oil/eggs-substitution test went up over a year ago. I decided it is time to try out a few new substitutions and do a blind taste test.

How do brownies (from a box) taste when you substitute certain things with the oil and eggs?

Today’s new substitutions: ¬†mayo, yogurt and avocado!


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Healthy vegan gluten free chocolate cookie test: maple syrup vs. honey vs. agave

NOTE: Honey is not vegan. So two out of the three cookie recipes being tested are vegan, just not the one that uses honey.

Here is a recipe for a very healthy and very tasty chocolate chip cookie, and it happens to also be vegan and gluten free!

This post will be examining three different batches of this recipe with a change in one ingredient: the sweetener. Specifically, we’ll make one batch using maple syrup, one using honey, and one using raw agave nectar.

This recipe and test idea was suggested by my friend Margaret. I’m always down for testing anything chocolate for a friend. And for “science.”


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Brownies Experiment – No oil, no problem

In today’s experiment, I tested four different methods of making brownies from a box. I’ve heard of many ways you can substitute other healthier things for the oil (typical brownie ingredients from a box are the brownie mix, eggs and vegetable oil), but with this experiment, I tested three.

What difference do different substitutions make to the brownies?

For this test, I had a whopping 14 people help me out (asking for taste testers at a party, especially when it is about testing brownies, is a crowd-pleaser, surprisingly).

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