Bete Noir — no dairy Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?Could coconut cream be used to create a non-dairy ganache for whipping?Could coconut cream be used to create a non-dairy ganache for whipping?Non-dairy ice creamNon-dairy substitute for cheese on baked potatoesHow is this non-dairy creamer really non-dairy when it has sodium caseinate?best dairy-free yogurt for meat marinade (Biriyani)Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?substitute for dairy products?Help with getting the correct consistency in dairy-free ice creamNon dairy types of milk taste raw seeds/nuts, how to get rid of it?What can be added to non dairy milks to extend shelf life?
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Bete Noir -- no dairy
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Bete Noir — no dairy
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Could coconut cream be used to create a non-dairy ganache for whipping?Could coconut cream be used to create a non-dairy ganache for whipping?Non-dairy ice creamNon-dairy substitute for cheese on baked potatoesHow is this non-dairy creamer really non-dairy when it has sodium caseinate?best dairy-free yogurt for meat marinade (Biriyani)Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?substitute for dairy products?Help with getting the correct consistency in dairy-free ice creamNon dairy types of milk taste raw seeds/nuts, how to get rid of it?What can be added to non dairy milks to extend shelf life?
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I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).
Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??
dairy-free almond-milk margarine
asked 2 hours ago
Scott SeidmanScott Seidman
1313
add a comment |
I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).
Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??
dairy-free almond-milk margarine
asked 2 hours ago
Scott SeidmanScott Seidman
1313
2
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago
add a comment |
I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).
Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??
dairy-free almond-milk margarine
asked 2 hours ago
Scott SeidmanScott Seidman
1313
I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).
Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??
dairy-free almond-milk margarine
dairy-free almond-milk margarine
asked 2 hours ago
Scott SeidmanScott Seidman
1313
asked 2 hours ago
Scott SeidmanScott Seidman
1313
asked 2 hours ago
Scott SeidmanScott Seidman
1313
asked 2 hours ago
Scott SeidmanScott Seidman
1313
asked 2 hours ago
Scott SeidmanScott Seidman
1313
1313
2
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago
add a comment |
2
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago
2
2
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago
add a comment |
2 Answers
2
active
oldest
votes
The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.
You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).
Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
add a comment |
The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.
answered 9 mins ago
George MGeorge M
1,128110
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.
You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).
Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
add a comment |
The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.
You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).
Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
add a comment |
The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.
You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).
Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.
You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).
Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
answered 2 hours ago
Stephie♦Stephie
38.1k6101140
38.1k6101140
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
add a comment |
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
– Scott Seidman
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
– Joe
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
– Scott Seidman
1 hour ago
add a comment |
The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.
answered 9 mins ago
George MGeorge M
1,128110
add a comment |
The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.
answered 9 mins ago
George MGeorge M
1,128110
add a comment |
The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.
answered 9 mins ago
George MGeorge M
1,128110
The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.
answered 9 mins ago
George MGeorge M
1,128110
answered 9 mins ago
George MGeorge M
1,128110
answered 9 mins ago
George MGeorge M
1,128110
answered 9 mins ago
George MGeorge M
1,128110
1,128110
add a comment |
add a comment |
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2
You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
– Stephie♦
1 hour ago