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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