Author Topic: Cream  (Read 1270 times)

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Offline Randy

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« on: April 09, 2009, 04:21:47 PM »
The other day we made biscuits with cream and they were much flakier than when made with 2% milk.  It occurred to me that the original Chicago deep dish pizza might have used some amount of cream.  The next time I try my recipe for deep dish I will try a bit of cream if I have it on hand.


Offline goosen1

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Re: Cream
« Reply #1 on: April 09, 2009, 09:29:19 PM »
Hmmm, A buttermilk deep dish pizza dough....
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