"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Thread Tools Display Modes
Old 10-08-2011, 04:09 AM   #11
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,837
I agree with Alix--pumpkin pie is just something I don't like, I don't care how it is made. My DH makes it regularly. He uses milk and FRESH eggs. But, I'm not a sweets person. The only pie I like is peach cream and that does require 1/2 and 1/2, Made with heavy or whipping cream, it doesn't turn out right. My brain is trying to retrieve the amount of butter to add to milk to sub for cream, but I can't pull it out. I think it is 2 tsp or 2 T unsalted butter to 1 cup milk, but don't quote me on that. The grey matter is not cooperating...And the percentage of fat is different in Canada re: the label assigned than it is in the US. Or maybe the labeling is different--I had a hard time figuring out what was 1/2 and 1/2 for my peach cream pie recipe when I first moved to Canada--was it coffee cream, was it table cream, what was the Cdn version of 1/2 and 1/2?

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote

cream, milk

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:04 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.