OK, I know the next question: for what application?
How about the following:
1) Gratins (I'm thinking thickened yogurt maybe)
2) Custards (probably no substitute unless you bring in some gelatin)
3) Ice cream (actually Mark Bittman had a recipe for cornstarch ice cream; just haven't had a chance to try it)
4) Terrines (absolutely no idea!)
Yes, I'm willing to substitute texture and flavor for reasons of health; I just can't bring myself to dump a cup to a cup-and-a-half into anything I'm making for myself. For guests I'll use cream (is there something unethical about that?>!!)
Any advice would be appreciated.
Updated 1 month ago | 17
Updated 3 months ago | 10
Updated 5 months ago | 19
Updated 3 months ago | 3
Updated 5 months ago | 24