Substitutions

[snowangel]

So, it's a nasty day here today, and I'm not risking life and limb for a cup of cream, for a cooked dish. Can I just use some milk with a mess of butter?

[srhcb]

So, it's a nasty day here today, and I'm not risking life and limb for a cup of cream, for a cooked dish.  Can I just use some milk with a mess of butter?

←

What's the dish in question?

SB (has used evaporated milk or ice cream, depending)

[snowangel]

A gratin.

[srhcb]

A gratin.

←

Sour cream, or maybe creamed cheese, thinned?

SB (you may develop a whole new dish! )

[Carrot Top]

You can make a light "white" sauce, Susan, a bechamel - or you can use half milk half stock to do the same and it will work. A nice touch could also be the addition of a tiny tiny pinch of nutmeg.

[K8memphis]

So, it's a nasty day here today, and I'm not risking life and limb for a cup of cream, for a cooked dish.  Can I just use some milk with a mess of butter?

←

Chef-boy did this when he was here making french toast. He beat it to death as I recall then added it to the mix. Best french toast I've ever had.

[scubadoo97]

cottage cheese blended in the food processor yields a nice white creamy product that can be a sub for cream. Not sure how it would handle heat.

[coastie]

I'm with the bechamel answer. The other options will break and leave an almost curdled effect. Plus its classic and a great way to infuse flavor into the overall product.

[Dave the Cook]

You can use lowfat dairy (my choice would probably be yogurt rather than cottage cheese) as a substitute. The reason these things separate is because there's enough fat in them to protect the proteins (which are what separates out). A little cornstarch mixed into the dairy before adding it to the rest of the ingredients will do the same thing, and prevent curdling.

[torakris]

I have never made a gratin with anything put a bechamel. Cream is extremely expensive here and I never buy it, I only use a 1% low fat milk as it is the cheapest dairy product on the shelves. If everthing has enough seasoning you will never miss the cream.

[snowangel]

Well, a lengthy cleaning of the fridge revealed some creme fraiche, so I used that. I'll report tomorrow when we actually eat it. Stay tuned for details, but, given the weather, I'm sure I'll need another substitution tomorrow!

[Marlene]

What can I substitute for a tsp of lemon extract, which I don't have, and like Susan, am not risking life and limb to go out in the snow to get?

[K8memphis]

What can I substitute for a tsp of lemon extract, which I don't have, and like Susan, am not risking life and limb to go out in the snow to get?

←

Drop of apple cider vinegar? But whacha' making??

Edited February 26, 2007 by K8memphis (log)

[Marlene]

Cinnamon buns.

Edited to add, if I'd read the recipe carefully enough, I would have seen that I could use either the lemon extract or a tsp of lemon zest.

Edited February 26, 2007 by Marlene (log)

[amapola]

What can I substitute for a tsp of lemon extract, which I don't have, and like Susan, am not risking life and limb to go out in the snow to get?

←

Assuming you have fresh lemons in the house, you can use grated rind in a ratio 1:2. So for each tsp of extract, use 2 tsp rind instead. I made some lemon biscuits yesterday using this ratio and it worked fine. Also, if you need the extra liquid, you could of course use some fresh juice in addition to the grated rind.

[K8memphis]

Apple cider would be quite tasty in cinnamon roll dough.

But I only said that 'cause I just figured you didn't have lemons.

[Marlene]

I drink martinis. I always have lemons in the house. Thanks all!