Not sure how to start with this...
Example...4 different Bavarian Creams from 3 different manufacturers. TFA original, TFA DX, CAP, FW. They're all popular...a ton of recipes call for this flavor, so what do you do? Keep them all in inventory? Pick a favorite and sub it wherever BC is called for in a recipe, regardless of what brand the chef used? And if you sub, do you alter the %? If so, why? Do you think it makes a difference in the final mix if you sub FW for TFA?
For BC, I have all of them. I made 4 Unicorn Milk clones with 4 different BCs, and learned 2 things... 1. I don't like TFA DX BC and 2. The other 3 tasted almost exactly the same, with the FW just barely edging the other two out, due to...IDK. Slightly more creamy maybe. Regardless, it was a very very minute difference, but there you have it. So now I sub FW BC for all recipes that call for BC. I do it for pure practicality...can't have 4 different BCs cluttering up my drawers.
But BC is pretty basic. Now we've got strawberry. Every vendor has at least one, many have 2 or more. A single vendor has 3 damned strawberries; Ripe, Organic, and just strawberry. Really? I have to keep a shelf full of strawberries just so I can exactly match someone's recipe? There Has To Be Another Way.
So how do you good folks handle this with a really common flavor like Strawberry? Me, I'd rather spend my limited funds on new, different flavors than on a collection of 10 strawberries.
Am I missing out? I mean, is there enough of a difference between ripe strawberry and CAP sweet strawberry that it's going to adversely affect my mix. Maybe my tastebuds are shot...I've tried CAP sweet, TFA ripe and x, and FW and noticed very little difference. I went with TFA Ripe because...I don't know, just felt right.
The shitty thing is that my favorite strawberry is actually INW Shisha. Problem is it's a bitch to sub it for CAP/TFA/FW because it's way more concentrated, and I have a lot of recipes that call for the weaker brands
How do you folks handle substitutions? In a case like INW vs. TFA, how do you work out a change in percentage. Is there some general rule of thumb, ie; 10% TFA = 3% INW. That's going to depend on the specific flavors being subbed, right? Which means I've got to have those flavors and experiment with them, which defeats the purpose of subbing. What is the Science?
Example...4 different Bavarian Creams from 3 different manufacturers. TFA original, TFA DX, CAP, FW. They're all popular...a ton of recipes call for this flavor, so what do you do? Keep them all in inventory? Pick a favorite and sub it wherever BC is called for in a recipe, regardless of what brand the chef used? And if you sub, do you alter the %? If so, why? Do you think it makes a difference in the final mix if you sub FW for TFA?
For BC, I have all of them. I made 4 Unicorn Milk clones with 4 different BCs, and learned 2 things... 1. I don't like TFA DX BC and 2. The other 3 tasted almost exactly the same, with the FW just barely edging the other two out, due to...IDK. Slightly more creamy maybe. Regardless, it was a very very minute difference, but there you have it. So now I sub FW BC for all recipes that call for BC. I do it for pure practicality...can't have 4 different BCs cluttering up my drawers.
But BC is pretty basic. Now we've got strawberry. Every vendor has at least one, many have 2 or more. A single vendor has 3 damned strawberries; Ripe, Organic, and just strawberry. Really? I have to keep a shelf full of strawberries just so I can exactly match someone's recipe? There Has To Be Another Way.
So how do you good folks handle this with a really common flavor like Strawberry? Me, I'd rather spend my limited funds on new, different flavors than on a collection of 10 strawberries.
Am I missing out? I mean, is there enough of a difference between ripe strawberry and CAP sweet strawberry that it's going to adversely affect my mix. Maybe my tastebuds are shot...I've tried CAP sweet, TFA ripe and x, and FW and noticed very little difference. I went with TFA Ripe because...I don't know, just felt right.
The shitty thing is that my favorite strawberry is actually INW Shisha. Problem is it's a bitch to sub it for CAP/TFA/FW because it's way more concentrated, and I have a lot of recipes that call for the weaker brands
How do you folks handle substitutions? In a case like INW vs. TFA, how do you work out a change in percentage. Is there some general rule of thumb, ie; 10% TFA = 3% INW. That's going to depend on the specific flavors being subbed, right? Which means I've got to have those flavors and experiment with them, which defeats the purpose of subbing. What is the Science?


Seriously, there are no words to describe how gross that flavor is. I get shuddery just thinking about it.