When substituting, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. There are so many cheeses it’s impossible to cover them all. Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably. (See Oils and Fats below.) For flavor substitutions, like butter in risotto or polenta, a number of creamy options like heavy cream or mascarpone will work. If using butter to conduct heat, as in pan-frying, use olive oil or other fats. Alternately, thin one part yogurt, sour cream or other creamy dairy product with one part milk, or thin two parts yogurt or other creamy dairy product with one part water. Note: Alternatives won’t whip into fluffy whipped cream.įor 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar, such as white, white wine or champagne) to a measuring cup and add enough milk to reach 1 cup. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work. Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water.įor 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk.
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