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CHEFCHIP
SparkPoints: (6,992)
Fitness Minutes: (275)
Posts: 660
3/30/07 12:13 P

the cream of tartar and vinegar act in the same way...they begin to curdle the milk by bringing the "butterfats" together...when they start to coagulate, their presence is made known by the grouping of the butter flavonoids.

1 TBSP of vinegar+ 15 TBSP of Milk= 1 cup.



JOYCEANN2
SparkPoints: (15,646)
Fitness Minutes: (139)
Posts: 4,295
3/27/07 5:59 P

has any one ever used a buttermilk substitue ??well i got this out of cookinglight last month and im gonna try it. i wanna make this bluberry pancake recipe in the big fat loser cookbook it calls for red fat buttermilk, this is what it suggests as a substitute1 tbls vinegar or lemon juice plus enough milk to equal 1 cup stir together and let stand for 5 min

another one is 1 and 3/4 teasponn of cream of tartar plus 1 cp of milk says it will also work
so has nayone tried these??



JENNY448
Posts: 13,499
3/21/07 1:48 P

I have a recipe for a hollandaise sauce for asparagus. It calls for light mayo,mustard & nonfat plain yogurt. Do you think I could substitue a low fat cottage cheese for the yogurt? I was thinking if I blended it so it was smooth that it might work. Any thoughts?



OKANOG
Posts: 7,088
3/20/07 4:23 A

About 20 years ago I found a recipe for a thickening agent,for use in sauces. The recipe was called Frozen Butter Balls.
The origianal recipe as I recall had a ratio of
1 part butter, 1 part flour. [1 lb butter 1 cup flour = about 150 balls]
Drop by tablspoon on a cookie sheet freeze till hard, then pop in a plastic bag.
Ready to make a white sauce:
1 ball .+ 1 cup of milk = thin white sauce
2 balls + 1 cup of milk = medium sauce
3 balls + 1 cup of milk = thick sauce
I changed the origianl recipe abit because it was too messy, to make:
1 lb butter + 2 1/2 cups flour
Shape into balls the size of golf balls,
freeze same method.
The original recipe method was changed from stove top prep .... to microwave prep.
Original Method:
To make a thin white sauce In a small saucepan combine 1 white sauce butter-ball and milk - Stir constantly over medium heat - wisk to dissolve the butter ball - No scorched Pot - Full Proof Success!
My Microwave Method:
Using a microwave save container add butter ball and your choice of cream or milk. 100% power at 1 minute intervals whisk to thickness consistency required.
Basic Butter Ball White Sauce Variations -
For a Creamier Rich Sauce - Substitute Heavy cream for half of the milk in a sauce or use light Cream or 2% milk
Variations:
- A La King - Saute' chopped green pepper and 2 tablespoons pimiento to a medium sauce
- Curry Sauce Add 1 teaspoon curry powder to medium white sauce
- Herb sauce Add 1 tablespoon crushed dried parsley and 1 1/2 teaspoons drilled dill to a medium sauce
- Onion Sauce - Add Saute' 1 large thinly sliced onion till translucent and to medium white sauce
- Cheese Sauce - Add 1 cup shredded cheddar to a medium white sauce - Stir until the cheese melts do not boil
- Alfredo Sauce - Add half cup chicken stock or white wine, 1/2 cup heavy cream to the butter ball base + add 1/2 cup parmesan cheese + 1/2 cup feta cheese.
When I configured the nutrient value for this recipe I use 2% milk. Using the mastercook program:
Scaling and Nutrient Value:
Yield 2 Butter balls = 2 cups sauce
149 Calories; 13g Fat (79.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 591mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat.

Edited by: OKANOG at: 3/20/2007 (04:46)


KANGLE97
Posts: 131
3/19/07 8:42 A

CHEFCHIP....thanks. I will try the olive oil & wheat flour.



CHEFCHIP
SparkPoints: (6,992)
Fitness Minutes: (275)
Posts: 660
3/17/07 11:12 A

heres a few ideas on thickeners for evaporated milk:

cornstarch slurry....fewer calories and less fat than a roux (butter and flour)...gives you a ten minute window of boiling before sepersting...relatively tasteless though.

Make a roux with rice flour or whole wheat flour and margarine or olive oil...any fat will work to make a roux, so why not do something healthy...

Just my two cents.



O2BSKINEE
Posts: 589
3/16/07 2:44 P

I tried an alfredo sauce recipe before that had evaporated milk instead of the cream. I found that it didn't really thicken (I like a thick alfredo sauce). I actually preferred another alfredo recipe that I found a while later that used the flour/butter combo to thicken the milk instead & it was wonderful. But that is the only time I've tried to use it. Hopefully someone else has more info.



KANGLE97
Posts: 131
3/16/07 11:36 A

Has anyone ever substituted evaporated milk in a recipe for heavy cream to make a sauce? How does it work/taste. (ie: 1/2 c evaporated milk substituted for 1/2 heavy cream?)



 
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