applecrisp1
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Post by applecrisp1 on Oct 18, 2016 10:20:55 GMT -5
I saw this recipe for Chicken Pot Pie Soup with Pie Crust Crackers on youtube (the domestic geek) and It made me think .... I was wondering when you make a recipe that calls for milk, say in a soup or pasta recipe (like macaroni and cheese -- which gasp I've only made once!) --- what kind of milk do you typically use? Sometimes when I make a soup, it has turned out a bit thin, and I'm not sure how much that is due to the milk or maybe simply the amount of thickener (flour etc) etc. And I know its probably a combo. Most of the time I have used my usual skim milk. I know it would be richer if I used say whole milk. I've only made recipes that use milk (say in a soup or pasta recipe) a handful of times. And, I've never made the same recipe using different milk, so nothing to compare it to. I know I could probably add other ingredients to counter balance it ..... I love pot pie so this soup sounds good. I have made Skinnytastes Chicken Pot Pie Soup (which is a similar take on it) that I liked. I wouldn't mind upping/changing up the veggies --- any suggestions on what else you would add? Both recipes basically season with salt, pepper, thyme (one uses dried, one fresh, and this one also uses garlic). Any sub if one has no thyme (ha, get it)? Or do you think leaving it out would impact taste, and should just include rather than subbing something? Or is thyme real important and you lose the pot pie'nish. Here's a link to the recipe. (sorry having problems with doing a link, without getting a picture of the video, and tried again and it brings me back to my post. hmm). And to the Skinnytaste version. www.skinnytaste.com/chicken-pot-pie-soup/Thanks |
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gobluem82
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Post by gobluem82 on Oct 18, 2016 10:28:52 GMT -5
Applecrisp, when I click on the link to the recipe, it opens up another version of this thread. I'd love to see the recipe--can you try to edit? The skinnytaste.com recipe opens up without any issues.
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applecrisp1
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Post by applecrisp1 on Oct 18, 2016 10:50:59 GMT -5
gobluem, do you see the video in the post now? For some reason I couldn't do a regular link to the youtube channel with just the address.... I don't know why I sometimes have problems with this. She also has a blog, so here's the blog posting for the recipe (have to scroll down a bit). thedomesticgeek.com/ |
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gobluem82
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Post by gobluem82 on Oct 18, 2016 12:13:16 GMT -5
Got it--thanks!
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Post by karenw on Oct 18, 2016 19:16:12 GMT -5
Applecrisp,
I am usually all about healthy cooking but I rarely, if ever, use nonfat milk for soups, pastas etc... when I cook. I just find it does turn out too thin and lacking in taste/texture etc.... At the least 1 % makes a noticeable difference over skim IMHO. Most of the time this is what I use, but if I want a bit more richness in my dish, I have used on occasion 2% or a bit of whole milk (not too often). I also commonly sub. evap. nonfat/lowfat milk for heavy cream or half and half for heavy cream in soups.
Karen
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Gail
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Post by Gail on Oct 18, 2016 19:54:07 GMT -5
 After working 8 years with a weight loss program which allowed no dairy products or any sorts of added fats, I've certainly put in my time lightening things. And for a long time, I was very good about using nonfat dairy products when I did opt to use them-- and while it's possible to substitute them in many things and come out with decent and palatable results, in many cases it's rather like substituting hamburger for filet mignon. It's OK, but... These days, what I use depends a lot upon what I'm making, how much milk is required, and whether there are other dairy products in there as well. The sauce on my favorite Normandy Pork is watery and disappointing when I use fat-free half-and-half instead of The Real Stuff (though as I recall it calls for cream), whereas I can probably get away using nonfat with enchiladas suizas because there's a goodly amount of cheese going into the mix. No way am I making Julia Child's Dauphinoise with anything other than full fat and if I'm making bread pudding, the same rule applies. When milkfat counts for silkly, creamy goodness, I think I'd rather have a smaller portion of something really good than a larger portion of something which is only meh.
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applecrisp1
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Post by applecrisp1 on Oct 18, 2016 20:29:47 GMT -5
Karen and Gail, thanks for the info.
The thing is I don't really care for whole milk -- I think after years of drinking skim or 1% it just tastes too rich for me in say cereal or just drinking plain (I think it is just too different in taste over skim). But in an iced coffee on the other hand -- yes, I so agree it gives it a much better flavor/richness vs water, oh I mean skim milk. And of course it gives better richness in a recipe. But I probably wouldn't buy a quart of whole milk if the recipe just called for a small amount since I would have so much leftover (yes I know it wouldn't break the bank to toss, but I hate wasting food) if it was for everyday cooking . I wouldn't want the extra fat etc and leftover milk.
I do like 1%, and sometimes buy that -- so Karen I will certainly go with your suggestion to buy that over skim if I'm making a recipe.
If I was making something fancy or for a party -- I would go with what the recipe suggests, but if I'm just cooking for me.....
Gail, like you said it all depends on the recipe, whether its an integral part etc. And, for some ingredients I will never go with the non-fat, for example, IMO I think most of the non-fat ricotta tastes like rubber blech, but I'm fine with a good quality skim ricotta.
Thanks!
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applecrisp1
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Post by applecrisp1 on Oct 19, 2016 19:35:00 GMT -5
Does your store sell smaller containers of whole milk? Some do. Or, in a pinch you might try what my mom used to do with whole milk when we were kids (which I found gross, but then again, I used to find nonfat milk gross as well). She'd mix it with water.  Thx Gail. I bet they do sell small containers of milk, I just never noticed but that would be a great idea when you just need a small amount and don't want to deal with lots leftover. I started to freeze milk in small tupperware containers so I have some on hand in a pinch for iced coffee, cereal etc so I could do that. This recipe calls for 2 cups of milk so I wouldn't have that much left anyway. I have bought those 12 packs of milk (but I think it was 1%) -- and its that aseptic packaging so it lasts for awhile (unopened). It is convenient to have especially in the winter (so I'll have some milk if stuck home because of snow etc). Thanks everyone. This soups (or the Skinnytaste version) is on my list for the next week or two. No surprise the Skinnytaste recipe calls for skim milk to keep cals/fat down since she tries to keep her recipes WW friendly. |
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emptynestmom
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Post by emptynestmom on Oct 20, 2016 10:15:35 GMT -5
I have made this soup several times and have used either 1% or 2% milk - and doubled the recipe. It is delicious and my DH really liked it too...thanks for bringing it up  , I had forgotten about this soup and it is becoming cooler every day around here - time to be thinking of soup. |
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applecrisp1
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Post by applecrisp1 on Oct 20, 2016 11:41:28 GMT -5
emptynestmom --
I thought that Skinnytaste version was really good too (I did make it once with a less than stellar chicken broth, and wow that made a difference, and not in a good way). I'm thinking that I used skim since that is what I typically buy, but I'm going to go all wild and try 1%. I didn't look that closely to see how the two soups compare, but I was thinking of trying the domestic geek version. I'll have to take a closer look, just too a quick glance, for all I know they are quite similar.
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, I had forgotten about this soup and it is becoming cooler every day around here - time to be thinking of soup.