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Non Dairy Creamer

post #1 of 7
Thread Starter 

Ok, who has or would use non-dairy creamer as a thickener?  I have done it a couple of times and think it works well and creates some interestingly good flavors and textures.  My main hesitation is that it adds a level of "chemical" processing that I normally refrain from in my dishes. 

post #2 of 7

I use non-dairy creamer for all my cream based soups and sauces.............Cheap-less in Seattle......

post #3 of 7

That stuff has earned the reputation as "Coffee bleach". 

 

That being said, I've always drank my coffee black, but is that stuff sweetned,  or no?

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 7
Thread Starter 

Coffee bleach?  That's a good one.  You can get it flavored but normally it's just "cream" flavor. 

post #5 of 7

I call it the cow from Dow (chemical)

post #6 of 7

Is this question meant in good humour? I can never tell on this site. I see so many questions and comments from professionals that seriously make me wonder...

 

if I buy a "cream" sauce... I expect... wait for it... "cream". Same goes for "Cream" soups. 

If you ask me if I want "cream" in my coffee... I want "cream". If you ask me if I want "Creamer", then I know what I'm getting.

 

 

post #7 of 7
Thread Starter 

It is meant in good humour, but I actually know of several chefs who are quite fond of it.  Most of them are big time into molecular gastronomy.

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