Originally Posted by giggler
Is there a way to add milk to a dish like Chicken and Dumplings to make it more rich, but have it not curdle during cooking?
Thanks, Eric Austin TX
yes.....but you have to cheat and use a roux type mix, something prepackaged. Usually if you find a 'cream soup base' or mix, you can use milk for the type of sauce you are seeking. A roux may help, but milk is notorious for curdling if it gets too hot. Perhaps, if you thickened with cornstarch instead, it would help.