Janet Bostwick wrote:
> On Sat, 18 Aug 2012 09:44:49 -0400, "Steve Freides" >
> wrote:
>
>> Those of you with different designations for the fat content of dairy
>> products, my apologies - I only know the American names for these
>> things.
>>
>> We saw a recipe on television which we decided to try last night -
>> printed out Alton Brown's Baked Stuffed Flounder, and it was
>> _delicious_ - but with one problem in that both my wife and our
>> oldest son found it too rich and had a little tummy ache afterwards.
>> (I, OTOH, thought it was grand and felt full and happy afterwards
>> and even weighed less this morning - a win/win if there ever was
>> one.)
>>
>> We were wondering about using less dairy fat - the recipe calls for 1
>> cup of heavy cream.
>>
>> -S-
>>
> There is no problem. You already know the desired consistency of the
> sauce. Go ahead and use plain milk if you want. Make a corn starch
> slurry, get the milk hot and add the slurry until it is as thick as
> you want. Most cooks don't measure corn starch for cooking anyway.
> You are aware that the flavor and texture will change with the change
> in dairy product, but I see no problem.
> Janet US

Thanks very much - that's what I was looking for. Neither of us here
make sauces very often and the online reading seemed to talk about
replacing the cream with part milk and part butter or using evaporated
milk, neither of which is the way we think we want to go. We'll mix up
some cornstarch and water and keep it on hand as we prepare the dish -
we've decided to try it with half-and-half next time.

-S-