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

"Lawrence Gilburtson" > 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.


--
Peter Aitken

Remove the crap from my email address before using.

well rats!.thanks...LG
"Peter Aitken" > wrote in message
m...
> "Lawrence Gilburtson" > 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.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>

On Fri, 13 Feb 2004 21:07:55 GMT, "Peter Aitken"
> wrote:

>"Lawrence Gilburtson" > 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

"A mukluk wearing troll" > wrote in message
...
>
> 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

OMG.

Please post recipe?

--Erica

>> 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

----------
Please post the recipe. It sounds so good.
Nancree

"A mukluk wearing troll" > wrote in message
...
> On Fri, 13 Feb 2004 21:07:55 GMT, "Peter Aitken"
> > wrote:
>
> >"Lawrence Gilburtson" > 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 crap from my email address before using.

thanks all for you suggestions, will try the cornstarch cause I really
really want to sub the yoghurt for the sour cream... :>)
LG