CAN I SUBSTITUTE WHOLE MILK FOR WATER IN A RECIPE? WEIGHTS ARE THE SAME BUT WILL FAT FROM MILK INTERFERE WITH FINISHED PRODUCT?
CAN I SUBSTITUTE WHOLE MILK FOR WATER IN A RECIPE? WEIGHTS ARE THE SAME BUT WILL FAT FROM MILK INTERFERE WITH FINISHED PRODUCT?
What is the recipe? Generally, I would say making such a substitution would alter the dish significantly.
On 6/7/2008 2:16:00 PM, MELB wrote:
>CAN I SUBSTITUTE WHOLE MILK
>FOR WATER IN A RECIPE?
>WEIGHTS ARE THE SAME BUT WILL
>FAT FROM MILK INTERFERE WITH
>FINISHED PRODUCT?
HumbleRecipes
It all depends what you're trying to make. For example, in a restaurant in which I used to work, we used Nestle's Trio powdered cheese sauce mix for our macaroni and cheese (plus we also added a lot of Mozzarella, Fontina, and Parmigiano-Reggiano). The instructions on the big bag of mix (it's only available to food service) said to mix it with four quarts of boiling water. We made it with FIVE quarts of HEAVY CREAM!
So, if you are making something of that nature, go ahead and substitute. On the other hand, if the recipe is for some kind of baked product, the fat from the milk could change the texture or structure, possible ending up with a hockey puck instead of what you intended.
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