It’s almost St. Patrick’s Day, and people are gearing up for the one day of the year they can get away with getting drunk at 10:00AM. However, for many others, the season of St. Paddy means something else (and I’m not just talking about non-stop listening to their Dropkick Murphys/Flogging Molly playlist). Of course, I’m referring to the almighty Shamrock Shake!
I know what you’re thinking…how much can I really need to know about milk? It’s milk! While back in the day milk was milk, there are now a lot more milk options. There are also certain types of milk better for certain types of applications. Hopefully this post will be a nice little guide for what milk is best for what and which can be substituted for another.
Cow’s Milk (whole milk, 2%, skim): This is your standard milk. The different names refer to the fat content of the milk, with whole milk having the most and skim having the least. I’ve found that whole milk and 2% are pretty much interchangeable in recipes, but I wouldn’t recommend using skim for cooking.
Last week I gave you the rundown on pantry staples. This time I’m here to tell you about refrigerator staples. To be honest I’m not sure if that’s actually a term, or if I just made it up. But the concept still stands, so work with me here. Refrigerator staples are different from pantry staples in that in general you can’t buy them and expect them to still be good months later. They are by their nature more perishable and require more maintenance, so to speak. However there are a few things I think are important to keep on hand.