Posts by blpsoup
|Foods||What Kind of milk do you drink||Jan 03 2008
|2%, skim is prettymuch colored water, and the calorie difference isn't as big as some think(40 calories?). When I cook in volume for sauces I like to use unsweetened kikkoman soy milk, or condensed skim milk where cream is called for. I also use that in coffee instead of nondairy creamer.|
|Foods||White Wine||Jan 02 2008
Calories are a 'rate of burn' in a substance, literally. Figuratively, cardboard and gasoline have a ridiculously high volume of calories, and as does alcohol (including the alcohol in wine). Now, the evaporation point of alcohol is 140F, so figuring this, if you boil the wine in poaching and cooking (212F is water's boiling point), all of the alcohol will cook off, leaving nothing but calorie free delicious behind!
Also if you're still paranoid, try using a tablespoon or two of chevre in place of white wine, when going for flavor.
|Recipes||Substitute for White Wine?||Jan 01 2008
|In certain instances a good sharpness in flavor gained from a soft, sharp cheese can well enough replace the taste of wine. Ones that come especially to mind is a tablespoon or two of white cheddar, feta or bleu cheese. Additionally, pairing with the flavors associated with a wine can assist as well. If you have a favorite white wine type reading the label or review can reveal properties of it's taste (peachy, fruity, crisp, peppery, vanilla) and adding elements to the sharpness can well define a meal to the flavor.|