Has anybody cooked w/ soymilk? if so, share some ideas w/ me, please?!
Has anybody cooked w/ soymilk? if so, share some ideas w/ me, please?
i don't drink regular milk. if i buy it, it's usually to cook with or i used a can of cream. i know neither or that healthy and i'm looking for other alternatives.
Answers:
Being a former chef and having used it a number of time, it cannot be boiled or heated like cows milk, so if you bring it above 140, it can split.
But you can use it in sauces or in baking, it is only used as a liquid thinner, I hve made rice pudding with it, by cooking my rice in water with a sweetener, then as it cools add the soya milk to thin it out and add body.
Because unlike dairy milk, it does not have the same strain of proteins and is not as stable in some manners.
Im not a chef, but i looove my soymilk. I use it for any kind of pasta dish that calls for milk-- like i use it for mac and cheese and it makes it taste excellent! It is also great for pastries, like muffins and cakes. even waffles and pancakes it tastes really good in.
I think the chef is right though, you have to be careful how you use it... but i think it tastes great in this stuff I've listed above. havent had any problems yet
Hmmm ... I have only had bad luck when cooking with soy milk. My muffins and breads tend to turn out very dense and unappealing. Maybe I'm just a bad cook, but I always blame it on the milk. However, I've found that almond milk is the absolute best thing to cook with. I have a friend who makes killer chocolate mousse with almond milk and nobody can ever tell the difference. Also, rice milk might be an option, but I've never tried it myself.