SC - Yolks vs whites
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Fri May 2 12:30:44 PDT 1997
If you do "substitute" low or non-fat cheesesw in a recipe, please experiment
ahead of time. The melting/cooking consistencies of several of these products
are granular rather than meted and creamy after heating.
Indeed. In fact, I have found that very few of them work.
Consider, for example, that fat free cream cheeses tend to "air harden" when
left out. They dry into a rather unattractive plastic flake. Still just as
tasty, but really yucky looking. (For a fast example, pour some honey on a
piece of bread that was covered in fat free cream cheese... and it will
obligingly dessicate in front of your eyes.)
Tibor
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