Non Dairy Creamer

Discussion in 'Food & Cooking' started by planethoff, Apr 30, 2011.

  1. planethoff

    planethoff

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    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. 
     
  2. chefbillyb

    chefbillyb

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    I use non-dairy creamer for all my cream based soups and sauces.............Cheap-less in Seattle......
     
  3. foodpump

    foodpump

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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?
     
  4. planethoff

    planethoff

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    Coffee bleach?  That's a good one.  You can get it flavored but normally it's just "cream" flavor. 
     
  5. chefbuba

    chefbuba

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    I call it the cow from Dow (chemical)
     
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  6. prairiechef

    prairiechef

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    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.
     
  7. planethoff

    planethoff

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    It is meant in good humour, but I actually know of several chefs who are quite fond of it.  Most of them are big time into molecular gastronomy.