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Cooking & Baking

(114,671 posts)

10. I keep powdered soy milk around for milk based things

Thu Sep 13, 2012, 05:51 PM

Sep 2012

It works fine in baking and sauces. For some weird reason, I can't get it to work well in puddings.

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simple cream gravy? [View all] ceile Sep 2012 OP

the best needs some oil or grease that has good meat fried in it Kali Sep 2012 #1

I save filtered meat fat when cooking dixiegrrrrl Sep 2012 #8

Boston Market has wonderful beef gravy...n/t monmouth Sep 2012 #4

brown (broth or water) gravy for roasted, cream (milk) for fried Kali Sep 2012 #5

Even a French roux based sauce that uses butter Warpy Sep 2012 #7

Skinny gravy yellerpup Sep 2012 #9

I keep powdered soy milk around for milk based things Warpy Sep 2012 #10

Hmmm...could be there isn't enough fat in it yellerpup Sep 2012 #11

bookmarking my own thread ceile Sep 2012 #12