Substituting skim milk for whole milk in recipes

WHAT'S COOKING?

September 22, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

Does it make a difference if I use whole or skim milk in a recipe?

I have been working lately with many reduced-fat recipes and have found that regular and skim milk are usually interchangeable. If you're not used to the flavor of skim milk, however, you may notice the dish doesn't taste quite as rich.

What is a caper?

A caper is a flower bud from the caper bush native to Asia and the Mediterranean. It is sun-dried and packed in salt or a vinegar brine. Capers can vary in size from 1/8 inch to 1/2 inch in diameter.

What is the difference between simmering and boiling?

When a liquid simmers, tiny gentle bubbles appear on the surface and the temperature ranges between 140 and 180 degrees Fahrenheit. When a liquid boils, large bubbles appear rapidly on the surface and the temperature rises to 212 degrees Fahrenheit.

Why does my pasta sometimes stick together when boiling even though I add some oil to the water?

One reason that pasta sticks when boiling is that it is not covered with enough water. Make sure the water in a very large pot has come to a rapid boil before adding the pasta. Stir the pasta constantly to keep it moving until it begins to soften. The water should then keep the pasta circulating as it boils. Oil is not necessary if this technique is followed.

Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278. Although personal replies are not possible, questions of general interest will be answered in this column.

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