Zimara
Yummy mummy to be!
I'm a bit of a newb when it comes to low fat cooking and i just had a bit of a disater making a creamy pasta sauce:cry:
I would normally use philly as the base and add a little stock, this alone would make a creamy sauce. Just before serving i would add some creme friache then add to the pasta.
Today i frylited onions, garlic and chicken breast, then i added my Quark which started melting nicely, i then added stock and it all went horribly wrong. The stock seemed to make the Quark "curdle", for want of a better word. The spoon i stirred with got in a horrible sticky, cheesey messy! What was left in the pan just looked like chicken stock.
I thought once i added the LF creme friache all would be ok but that just seemed to dilute in the stock.
It's edible but not what i was expecting. Are my expectations too high or are there some tips you can give me doing it the low fat way?
I would normally use philly as the base and add a little stock, this alone would make a creamy sauce. Just before serving i would add some creme friache then add to the pasta.
Today i frylited onions, garlic and chicken breast, then i added my Quark which started melting nicely, i then added stock and it all went horribly wrong. The stock seemed to make the Quark "curdle", for want of a better word. The spoon i stirred with got in a horrible sticky, cheesey messy! What was left in the pan just looked like chicken stock.
I thought once i added the LF creme friache all would be ok but that just seemed to dilute in the stock.
It's edible but not what i was expecting. Are my expectations too high or are there some tips you can give me doing it the low fat way?