Thread: Substituting 2% milk for whole milk.
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sf[_9_] sf[_9_] is offline
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Default Substituting 2% milk for whole milk.
On Wed, 24 Mar 2010 04:47:19 +0000 (UTC), Handy Gandy
> wrote:

> On Tue, 23 Mar 2010 15:24:39 -0700, Steve B wrote:
>
> > > wrote:
> >>> >> I have a recipe that calls for one cup boipling whole milk. I
> >>> >> normally use 2%, I was wondering if I could use that reducing it a
> >>> >> bit. If so how much should I reduce it?
> >
> > I'd use 2%, but I would not boil it.
> >
> > Steve
>
> If you do not boil it how can you be sure the egg is safely cooked?

Eggs only need to reach a minimum 160° F and they don't need to stay
at that temperature for any sustained amount of time.

http://www.fsis.usda.gov/Fact_Sheets...wers/index.asp


--
Forget the health food. I need all the preservatives I can get.
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