Posted by Pat Huff on November 25, 1998 at 16:33:54:
I just wanted to post my tip for low fat cream sauces and soups that will freeze and reheat well. using non fat dry milk for the cream(increase the dry milk proportion for heavy cream) not as good as fresh heavy cream but it has no fat and does the trick pretty well, just watch it if you reduce it, it has a caramel taste) Also good for baking, and will last no more waste. You can also find buttermilk since all i can find in the dairy section is 1 quart.
Also I just wanted to say that france was great. I learned alot about their culture and their quisine.
Chef Pat Huff
Kitchen Scents