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Re: Chicken recipes - subbing soy milk?       03/05/08 02:41 PM Edit Reply Quote MelanieR Reged: 02/15/07 Posts: 306 Loc: Florida I use light soy milk in all my recipes and it is fine. Although if something calls for cream/half-n-half I would think about useing the regular fat because it is thicker. I always use equal amounts of milk to soymilk. I wonder if cutting the margarine in half would work because in some the recipes you are making a roux to thicken up the dish. I always thought you needed the same amount of fat vrs. flour. i.e. 2 TBSP fat & 2TBSP flour. Anything where you mix the flour and water together to make a paste would be to thicken also. You could always try to use a low fat margarine. I can't tell you how much margarine would be safe in a recipe. I think it would depend on the recipe itself. If it has a number of other high fat ingredients. Maybe someone else can help. -------------------- Crohns, lactose intolerant Print     Remind Me     Notify Moderator

Entire thread Chicken recipes - subbing soy milk? jonoma 03/05/08 01:35 PM Re: Chicken recipes - subbing soy milk? 03/05/08 07:10 PM Re: Chicken recipes - subbing soy milk? MelanieR 03/05/08 08:26 PM Update - tried Farmhouse Chicken with soy milk jonoma 05/08/08 04:26 PM Re: Chicken recipes - subbing soy milk? MelanieR 03/05/08 02:41 PM Re: Chicken recipes - subbing soy milk? Erilyn 03/05/08 03:02 PM Re: Chicken recipes - subbing soy milk? Erilyn 03/05/08 01:50 PM

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