Posted by Jameila Alhashimi on January 07, 1999 at 22:26:23:
In Reply to: Re: Help, Help, Help! I need a buttermilk substitute - and quick! posted by Gerard on January 07, 1999 at 02:51:20:
Hi There Gerard,
Always there with fix... and I for one, really appreciate it. Wondering what
your thoughts are on fat... I'm not jesting.
I've been making traditional recipes with butter, but yikes... the cost... really
makes the profit margin razor thin quickly. (Trying to avoid the "Boston Market"
dilemna where they were analyzed as producing great food, but losing money..)
Went to "Can't Believe its Not Butter" and well the difference is there, but
negligiable... besides there's not going to be a taste test comparision... if you
know what I mean.
Trying to avoid the nasty grease that wrecks the taste and then sits in the stomach defying digestion.
Most folks nowadays think the Parkay flavor IS butter... so what's a gal to do?
Your common sense much appreciated.
Jam
: Use sour cream, heavy cream, lioght cream..any dairy and adjust the final texture CAREFULLY so as not to overmix.
: No acid needed, baking powder will work fine as is, unless you are doing it with some other reactant.
: You'll be surprised at how substitutes don't make a lot of difference and how much you can save.
: Cheers Gerard