Re: Whole milk substitute

On Mon, 12 May 2008 12:40:41 -0400, Boron Elgar
<boron_elgar@[EMAIL PROTECTED]
> wrote, perhaps among other things:

>On Mon, 12 May 2008 08:58:19 -0700 (PDT), Mary <mrfeathers@[EMAIL PROTECTED]
>
>wrote:
>
>>On May 12, 10:47=C2=A0am, Boron Elgar <boron_el...@[EMAIL PROTECTED]
> wrote:
>>>
>>> BUT, in this recipe, the milk is put into a blender for 15 minutes
>>> (was that the length of time, or was it 5? Doesn't change my
>>> conclusions). I have no idea what that really does to whole milk vs
>>> 1%. I mean, you can whip even skim milk, but putting something in the
>>> blender is different and all I can think of is that by =C2=A05 or 15
>>> minutes any fat would separate out in a blender, rather than be
>>> whipped into it all. Maybe not. Odd instruction. Any more details on
>>> it?
>>
>>
>>I have another question that this post reminded me of.  My husband
>>made some white chicken chili yesterday, from a recipe that calls for
>>1/2 cup of heavy cream.  (Note that it was a huge recipe - 8 cups of
>>chicken broth, 2 lbs of beans, 1 lb of chicken, so the cream was a
>>small part of it) and we were thinking of not using the heavy cream
>>and just using milk instead because we eat a low-fat diet.
>>
>>But in searching online, my husband read that mild (as opposed to
>>cream) will separate at high temperatures.  If we'd used our regular
>>skim milk, what would separate and what would it have done to the
>>chili?
>>
>>Mary
>
>I don't make many recipes with milk or cream, but have never had
>either separate if they were tempered first (i.e., hot liquid mixed
>into the cold liquid before being added to the hot dish/pot).
>
>If the cream was added for its fat content, then add a bit of butter
>into the hot liquid, if you want and stir in.  Health wise, you can
>use a bit of EVOO.
>
>If it is added for texture, take out about a half cup  or so of the
>beans and puree them in a blender, with a stick blender or in a small
>food processor and mix them back into the chili.=20
>
>Or do both.
>
>Hard to tell without knowing and seeing the recipe and notes. What
>kind of broth did you use? Canned? If so, low fat?
>
>Boron

=46or texture in chili, I use masa.
--=20

"Growth for the sake of growth is the ideology of the cancer cell."
                                    -- Ed Abbey