Tutorial: Heavy Cream Substitute

As a person who doesn’t really drink milk or use it for anything other than baking – I rarely have heavy cream or half and half in the house. When I did drink coffee (I’ve been off the stuff for 8 days and counting!) I drank it black and my roommates usually buy flavored creamers (mmmm hazelnut)  for their java – making it inevitable for an extra grocery trip just to buy some cream.

Since I’m kinda lazy and I like to save money, I’ve become particularly fond of substitutes when a recipe calls for the not-so-common ingredient. I introduce to you, a recipe to substitute heavy cream. I hope your ready for this – you may want to take notes…

What you’ll need: 

  • 3/4 cup milk
  • 1/3 cup butter

What to do:

  1. Melt the butter.
  2. Pour melted butter into milk and stir.
  3. Use in place of one cup heavy cream.

See? Now isn’t that a hell of a lot easier and convenient than making an EXTRA grocery trip? Try it out and let me know what you think!

Tutorial: How To Drain Tofu

I can understand the difficulties people have with Tofu. I mostly hear: It’s too spongey, it’s watery, it’s bland. This doesn’t always have to be the case. In fact, I’m going to give you my secret tricks on how to drain your Tofu to perfection. So, say goodbye, to watery tofu – this tutorial will result in Tofu that is perfect in texture and can absorb a lot of flavor. Brace yourselves, it’s simpler than you think.

 

The process**:

1) Pour off all excess water.

2) Wrap the tofu in two paper towels.

3) Wrap the paper towel-wrapped tofu in a  kitchen towel.

4) Fill a tea kettle half way and set on top on the tofu (or anything that adds a little pressure and has a flat bottom)and let sit for 20 minutes or longer.

5) After 20 minutes, the towel should be soaked through and the tofu nice and firm.

**If you buy tofu in bulk, freeze it. After you defrost your tofu, you can literally just squeeze out the water with your bare hands. Freezing tofu changes the texture and will allow you rid the water without crumbling the block. Any questions? Comment and I’ll answer!