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Evaporated milk vs. regular?
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sf[_9_]
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Evaporated milk vs. regular?
On Thu, 17 Dec 2015 16:11:46 -0800 (PST),
wrote:
> I thought I'd make an onion pie. The recipe calls for 1/3 can of evaporated milk. Aside from the nuisance of finding something else to do with the leftover part, I wondered - what IS the benefit of using that instead of regular milk? (I always use skim for most things, but if a recipe calls for whole milk, I can always add some powdered milk.)
>
I'd substitute heavy cream.
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