"A mukluk wearing troll" <
[email protected]> wrote in message
news:[email protected]...
> On Fri, 13 Feb 2004 21:07:55 GMT, "Peter Aitken" <
[email protected]> wrote:
>
> >"Lawrence Gilburtson" <
[email protected]> wrote in message
news:geaXb.28218$jk2.67802@attbi_s53...
> >> i was wanting to make a simple chicken-mushroom casserole. the recipes
> >calls
> >> for the addition of sour cream at the end with an addicitional 10
minutes
> >of
> >> baking time after the addition...what will happen if i sub non fat
yoghyrt
> >> for the sour cream....and then bake it...does the yoghurt go through
any
> >> changes in the oven that would make it unsuitable to use for a
substitute?
> >>
> >> thanks.LG
> >>
> >>
> >
> >In my experience yogurt often separates during cooking and will not give
the
> >nice smooth result that you get with sour cream.
>
> You can fix that by adding about a quarter teaspoon of cornstarch or other binder (tapioca flour,
> xanthan gum, or half a smashed potato, if you are gluten intolerant). The taste is a touch sharper
> and a little less rich.
>
> I make the substitution in all my everyday recipes. I make a mean 5 onion quiche using yoghurt
> instead of the sour cream. that is to die for, and a yoghurt based veg or chip dip that my friends
> rave about. Remember the blessed onion soup packet....?
>
> Shirley Hicks Toronto, Ontario
Do you mean to mix the cornstarch with the yogurt before adding it to the recipe? SOunds like a very
useful technique.
--
Peter Aitken
Remove the **** from my email address before using.