On Fri, 04 Mar 2005 18:58:18 -0500, Weiler
connected the dots and wrote:
~From time-to-time I'll hear a remark about using Soy Milk in cooking.
~Are there any "rules" about when it is or is not good to use ?
~Thank you . . .Kristina
If the dominant flavor is milk, don't use soy. In pumpkin pie, with
all the spices, in cream soups, and in baking cakes and breads, I find
it substitutes acceptably. It did overpower the chowder.
maxine in ri