Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: KarenH on January 04, 2011, 04:10:37 am
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I was wondering if you can do a straight substitution of skim evaporated milk instead of cream in stew/casserole type recipes? for example the honey mustard chicken recipe, and the pasta in the oven recipe .......I would like to try to cut down on the calories, but the evaporated milk seems to be runnier than cream is, and I am not confident I can just do a straight substitution without having to thicken it.
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KJH, I often do a straight sub., and I use the light version. If ot looks a bit thin I thicken slightly with corn flour.
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Ditto Chookie's comments.
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Me three.
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I mentioned Annette Sym substituting Cottage Cheese for Phily in her recipes today. She does the same with low fat evaporated milk instead of cream. She also uses a few drops of coconut essence with the milk as a substitute for coconut cream;
Interesting recipe library I have with Annette's books (was given them) and Cyndie's I think they both live in Mooloolaba too. I also have DR Sandra Corbots - sounds like I am a diet queen with a weight problem and quite the opposite the heaviest I have ever been is 64kg and that was the day BEFORE my daughter was born 16 years ago. I just love healthy REAL food.
Due to a family member having to go to hospital and spending 12 hours waiting we had to have takeaway - Cesar salad at Macas, didn't even know they did them. Took longer waiting to be served then to prepair a meal in TM.
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I don't know if you have it over there, but in the UK we have TOTAL (it's the brand name) Greek-style yoghurt. It comes in full-fat, or 2% fat versions and both can be substituted for cream quite well. I used it in the Honey Mustard chicken last night and it was fine.
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Thank you all for your advice! I will try out both suggestions ........