Soy Milk - When can it be used in lieu of "regular" milk ???
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
Are there any "rules" about when it is or is not good to use
Never use chocolate soy milk to make mashed potatoes. ;-) You have to
read the label and make sure you're not buying sweetened/flavored for
use in regular savory recipes. I use it to make quiches for a client
of mine and it works very well with whole eggs. If you accidentally buy
"vanilla" for a quiche it'd be way nasty.
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
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