[Sca-cooks] Almond Milk revisited
Daniel Myers
eduard at medievalcookery.com
Wed May 31 17:08:01 PDT 2006
On May 31, 2006, at 7:57 PM, Tom Vincent wrote:
> I thought I'd mention that at this past weekend's Alles Faire, we used
> several quarts of the Blue Diamond unsweetened, unflavored Almond Milk
> to prepare various dishes.
>
> All of us cooks agreed that the expense of almonds and the time to
> make
> almond milk from scratch just wasn't worth it when you're cooking
> for 200.
Did it behave like regular almond milk?
Anyone using it for a feast might want to take extra care - there
might be a potential allergen issue. The ingredients list has (among
several other things) evaporated cane juice and soy lecithin.
- Doc
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