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.
Non Dairy Creamer
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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?
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.