[Sca-cooks] Almond Milk revisited
Tom Vincent
Tom.Vincent at yahoo.com
Wed May 31 17:15:29 PDT 2006
*Unsweetened*. It worked just fine. Although, I must say that almond
milk is such a subtle flavor easily overwhelmed by others that I think
it simply adds richness and calories without much benefit. I prefer
using it in dishes that would really benefit from it.
Duriel
Daniel Myers wrote:
> 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
>
>
>
--
***********
Tom Vincent
***********
The new Tom Hanks film is based on a book full of lies, deceit & corruption.
It's also based on Dan Brown's "The daVinci Code"
More information about the Sca-cooks
mailing list