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Article: Tips for cooking with soy milk.(Originated from Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- September 14, 1998
- Author:
CopyrightCOPYRIGHT 1998 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Some soy milk manufacturers and cookbooks say you can use soy milk exactly like dairy milk. In reality, it works better for some dishes than others, says Lorna Sass, author of ``The New Soy Cookbook'' (Chronicle, $17.95), released in June.
She offers these suggestions:
Soy milk works especially well in desserts because of its sweetness.
It works well in foods that aren't expected to be white, because most soy milk is beige. Some products are nearly caramel-colored, Sass says.
In savory (non-sweet) dishes, soy milk works best when its slight sweetness and mild, beany flavor blends well with the other ingredients.
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