…and I was just baking, not developing recipes.
Over the holidays I made a pumpkin bread from a favorite recipe in an older cookbook. The recipe called for one 16-ounce can. Yet cans of pumpkin are no longer 16 ounces, but 15.
The manufacturer removed 2 tablespoons instead of raising the price! I repeat: 2 tablespoons. That’s all it takes to mess up a recipe that calls for “one can.”
Worse yet, it’s not just less pumpkin puree but sweetened condensed milk, evaporated milk, canned beans and vegetables that manufacturers have reduced.
If you are a recipe blogger, this change is a pain. Your older recipes now need revision. Are you changing the can sizes in your online recipe database, or do you expect your readers to adapt because it’s such a small amount? What if you are a cookbook author writing a new edition? Do you go back and alter all your recipes calling for canned goods?
And another thing. Is it just that simple to edit recipes by reducing the can size? Does the reduction make a difference in the taste of the finished product? I added 2 tablespoons of roasted sweet potato to make up for the missing pumpkin. I’m not sure if I needed to, but it felt better to do so. Do you feel that a reduced amount can make or break a recipe? And how much would they have to reduce it to make you change your recipe?