The Bikini Chef Susan Irby shares when it is appropriate to replace sugar with an artificial sweetener.
Chef Susan Irby:
Artificial sweeteners, when it comes to baking or a lot of foods, I actually do use some artificial sweeteners in a couple of my dessert recipes, but what I do is I use them in moderation or a very small quantity and I try to use them in combination with the real sugar.
But some people are just hardcore, don’t want any of these artificial sweeteners, and I don’t blame you, you know, they don’t taste like sugar. I don’t care what they say; they don’t taste like real sugar and they do have a different consistency and there are a lot of different schools of thought on how they affect your body. So, if you don’t like it then leave it out.
About Chef Susan Irby:
With her mother’s teachings in her heart, Susan’s passion for cooking took hold. Soon, Susan began working in premiere International restaurants under Master Chefs in Florence, Italy and France. Returning to the United States, Chef Susan began teaching cooking classes for gourmet markets and culinary schools such as Gelson’s, Whole Foods, Chef’s Inc, and Sur La Table as well as preparing dishes for the Women Chefs & Restaurateurs Organization, Young President’s Organization, World President’s Organization, Bloomingdales, Los Angeles Unified School District Nutrition in the Schools program, and Saddleback Valley College, among others.