SC - Titles for Cooks

[Anne-Marie Rousseau]

Hi all from Anne-Marie

Cariadoc says re: almond milk:
> 
> That doesn't fit our experience--I would have said that almond milk could
> be confused with milk, at least at a brief glance. We normally make it
with
> water, not wine--could that somehow make the difference?

I made almond milk with white wine for that German carrot puree (wonderful
stuff!). It was slightly less white than regular almond milk, but still
ecru? pale pale cream colored. It's amazing stuff made with wine, by the
way. Fragrant and flavorful. I think the alcohol helps emulsify the fat in
the nuts so you get a stiffer almond milk. You could practically stand a
fork in the stuff, even after straining.

I'm wondering if the non-white almond milk is from old almonds? The fat is
what makes it white, and so if you have no fat, you could get a
clear/colorless liquid rather than the normal opaque white/cream colored
stuff.

- --AM 
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