Philly Eats Magazine Second Edition 2017

More documents

Info

STORY NON DAIRY MILKS and How to Use them [ By Chef Emily Scott — thewildflowerchef.com ] There are many great reasons why you might find yourself avoiding dairy products: allergies, health concerns, or ethical reasons, to name a few. Luckily, there are plenty of excellent and delicious Plant-Based “milks” available at your grocery store. W e prepare food for many individuals with dietary restrictions, and this experience has taught us that certain varieties are better for certain applications. So, if you have ever found yourself staring at the many options lining the shelves of your supermarket and are confused about where to start, look no further! In this article, I’ll review some general facts and tips to consider when purchasing non-dairy milks. I’ll also share detailed insight on the most common types you can buy at the store and how we like to use them in cooking, smoothies, and everyday applications - plus, we’ll provide you with a recipe to make your own almond or cashew milk at home. Tips when considering non-dairy milks: ● Refrigerated or Shelf-Stable Plant Milks? When you start shopping for non-dairy milk, you will notice that you generally have two op- 36 Philly Eats Magazine July 2017
tions: larger half-gallon containers sold in the refrigerated section near the dairy milk, or smaller quart-sized cartons, most often available in the organic or “natural foods” section. To me, both are good for various reasons. I have found that the refrigerated milks can be less expensive by volume, plus there is something just oddly comforting and familiar about pouring milk out of a carton that feels like the dairy milk that you’re used to. The shelf-stable milk is nice because you can stock up on it and keep it in your pantry for months, ready for when you need it. It’s also great for traveling, since you can’t always count on your hostess or hotel having a nondairy option for you. Some brands are only available in refrigerated form, others are only available in the cartons - that’s just the way it is, so I find myself buying both, regularly. ● Sugar Content: Regardless of which department you buy your milk from, you’ll want to watch out for brands that add lots of sugar. Some milks are naturally high in sugar (rice, oat) and they have their place, but other varieties can be very low in sugar, unless the manufacturer chooses to add it for flavor. I tend to go for the unsweetened varieties, only, because then I can control the sugar by adding my own sweetener, if I want it. Most brands will offer an “original”, “vanilla”, and “unsweetened”. Just read labels. ● Gums and Stabilizers: I’ll admit, I used to be wary of the number of ingredients on the labels of plant milks. Cow’s milk just says “milk” so that’s better for you, right? Not necessarily. First, understand that small amounts of stabilizers are used to give the milk a pleasant and smooth consistency. (If you make nut milks at home, you’ll understand that completely raw, natural almond milk, for example, will separate into solids and liquid as it sits, unlike the brands you’ll find at the store.) We are by no means advocating that plant milks become a large part of your diet - they are simply a supplement to avoid dairy-milk, as needed. So, in my opinion (and after personal review of scientific research on the topic of stabilizing gums in the human body), I have found no evidence to suggest that I need to avoid them completely. The other ingredients that you’ll see listed on the side of those cartons are generally added vitamins and minerals, since most plant milks are fortified. I consider this a bonus, so it does not bother me. If you decide that you really want to avoid any stabilizers, there are brands available to purchase online for home delivery that are purely, freshly processed plant-milks with no added ingredients - of course, these come with the matching price tag for the level of perishability and quality, so that is a personal decision that you can make. ● Ingredients: As mentioned above, I don’t like added sugars in my plant milk. I also avoid stevia, monk fruit, and other “natural” sweeteners, because I’d prefer the unsweetened variety, always. You can decide what works best for your tastes and your family. Lastly, I will always opt for the organic brand if given the choice between two similar options. Without further ado, here are some of our favorite non-dairy milks and how we like to use them: ● Almond Milk: Subtle, nutty, and usually thicker in texture. This is one of the most popular types, and so there are many varieties and blends available - think almond-cashew, almond-coconut, and chocolate-almond. These varieties are enjoyable straight out of a glass. We find that almond milk is very versatile for use in baked goods, pancakes, smoothies, and even in savory applications (unsweetened, of course). Most surprising use? Almond milk as the base for a creamy mushroom soup. ● Cashew Milk: Subtle, nutty, and rich. Cashews are amazing when used in place of dairy in savory applications. (We’ll share our cashew-ricotta recipe on the blog later this season!) Cashew milk is delicious when used in Vegan Macaroni and Cheese - I love using the recipe by Minimalist Baker. Cashew milk is also smooth and easy to enjoy in cold cereal and smoothies, and functions well as a substitute for dairy milk in baked goods. ● Macadamia Milk: Delicious, mild nutty flavor. I have only seen macadamia milk available in shelf-stable form, so far, however I think it makes an excellent milk substitute when refrigerated and used in breakfast cereal or with granola. I also love it used in a rich, dark hot chocolate. Since it is not very sweet (assuming you buy unsweetened!) it can also be used in savory applications, such as in a “creamy” soup or sauce. I love the slogan on my favorite brand: “Moo is moot!” ● Coconut Milk: Rich and decadent, with a fragrant coconutty flavor. Coconut milk is available in refrigerated cartons, in shelf-stable cartons, or in cans. We use the canned variety in savory curries and in desserts, because it is super rich and naturally contains a lot of (delicious) fats which work well in those types of foods. The kind sold in cartons tends to be much lighter July 2017 Philly Eats Magazine 37
Page 1: Milk? Doesn’t It Have To Come Fro
Page 4 and 5: Editor’s Letter First I would lik
Page 6 and 7: FOOD TAKE BACK OUR FOOD [ By Bob Le
Page 8 and 9: Does Your Business Need to Spice Up
Page 10 and 11: FESTIVAL The Art Behind THE CONCESS
Page 12 and 13: FESTIVAL identical place their part
Page 14 and 15: RESTAURANT Harry the K’s Citizen
Page 16 and 17: RECIPE A Simple Al Fresco Menu toBe
Page 18 and 19: RESTAURANT Hickory Lane American Bi
Page 20 and 21: BOILING POT Survey Question: ON YOU
Page 22 and 23: Everyone deserves legal protection.
Page 24 and 25: BBQ STORY A PRIMER ONGRILLING &BARB
Page 26 and 27: STORY BBQ Sauces FROMAROUND THE US
Page 28 and 29: COOKING Lexington Pulled Pork Sandw
Page 30: DRINK OF THE MONTH The Watermelon M
Page 33 and 34: July 2017 Philly Eats Magazine 33
Page 35: KID’S CORNER MAKING MASON JARICEC
Page 39 and 40: GADGETS KITCHEN GADGETS THAT ACTUAL
Page 41 and 42: CASAPULLA’S NORTH STEAK & SUB Wil
Page 43 and 44: Freelance writer and foodie John Ho
Page 45 and 46: For the local farmers, it would be
Page 47 and 48: In the United States, tandoori chic
Page 49 and 50: Ingrédients: JUICY LUCY Use this m

Philly Eats Magazine Second Edition 2017

Create successful ePaper yourself

Delete template?

Save as template?