giggler
Sous Chef
I would like to make various creamy sauces ..
but Heavy Cream is not something I normally have in my Fridge..
is there any way to sub Milk (usually 2%) some way?
this would be for Cream Soups, Creamed veggies and even Creamed Tuna on Toast.
It looks like maybe a bit of Flour or Egg to the milk might work?
The main thing is to not to "Break" the milk?
some say "don't let it boil" but that is difficult in veggie dishes..
Any Ideas?
Thanks, Eric Austin Tx.
but Heavy Cream is not something I normally have in my Fridge..
is there any way to sub Milk (usually 2%) some way?
this would be for Cream Soups, Creamed veggies and even Creamed Tuna on Toast.
It looks like maybe a bit of Flour or Egg to the milk might work?
The main thing is to not to "Break" the milk?
some say "don't let it boil" but that is difficult in veggie dishes..
Any Ideas?
Thanks, Eric Austin Tx.