i tried to make a "cheese" sauce with yeast flakes........i could taste that distinct "taste" it has and i hated it.........
so my question is........i have a ton of recipes that call for yeast, but i always leave it out even though i have it here.......does its flavor always peek thru in recipes? or is it masked? i am leary to put it in anything else for fear i will be able to taste it and get
again!
so my question is........i have a ton of recipes that call for yeast, but i always leave it out even though i have it here.......does its flavor always peek thru in recipes? or is it masked? i am leary to put it in anything else for fear i will be able to taste it and get