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The Secret Dinner Ingredient You Probably Already Have In Your Fridge
Which is why I love when a recipe tells me to thicken a sauce with yogurt. I adore cream cheese and sour cream (which many recipes rely on to make dishes creamy), but they aren't staples in my house. Yogurt is, though, since it's healthy, kid-friendly and something everyone in the family will eat for breakfast, a snack or dessert. And with the cool weather, my weeknight suppers have taken a heartier turn, so now yogurt's popping up on my dinner menu, too. I'm using it in in soups and stews from carrot-ginger to curried lentil; cooling dips, which go well with spicy chicken dishes; and salad dressings accompanying winter greens like endive.
Cooking with yogurt is easy. Here's how to do it.
Unless you're making dessert, use plain yogurt. Greek-style ones are best for cooking; they're closest in consistency to cream cheese, mayonnaise and sour cream.
Fold, don't whip, the yogurt when you're making a dip. This will keep the consistency thick. (This illustration provides a nice detail.)
Gently incorporate yogurt into a hot dish, and use low-fat (not fat-free) yogurt. A little fat will help the yogurt withstand the heat. If your yogurt is very cold, add a little bit of the warm ingredient (i.e., your curry) to the yogurt; stir them together to warm the yogurt up. Then add the warmed yogurt to your sauce.
Don't use aluminum bowls or spoons when cooking with yogurt. The acidity of yogurt can react negatively with aluminum and spoil the food.
Rocco Dispirito even uses yogurt in penne alla vodka
Learn why Dr. Perricone calls yogurt a superfood
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