Guest guest Posted March 1, 2000 Report Share Posted March 1, 2000 This was a post I made to another list about soy/rice and other milks... hope you find it interesting/helpfull in comment to the erlier comments on cooking with soy/rice milks... I preffer rthe one that is half soy/half rice milk...I have seen a couple of brands...but forget who right now....also as I mentioned before I sometimes add in a bit of cocunut mink (particularly after refrigerating...I use the seperated part that solidifies in the top half of the can)...and even for a lot of cooking I add vanilla or use the vanilla flavor...adds a little depth. The half and half mix seems to work better for cooking and I personally liked it's tecture better that some of the soy brands in particular. also if you are not completely veg than you could add in a little (only a little) bit of dried milk...adds thickness if you do not like the techture...personally I preffer to add instant potatoe flakes when I am cooking with them...particularly in soups and things like that... I add a little at a time until I have the techture I want...adds thickness...a little (very little) tast...and a little substance to it. anyway > Tanaista Quote Link to comment Share on other sites More sharing options...
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