On Thu, 17 Dec 2015 21:03:06 -0500, Ed Pawlowski > wrote:

> On 12/17/2015 7:11 PM, 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.)
> >
> >
> > Lenona.
> >
>
> I'd try it. Evaporated has water taken out and adding powder has the
> same effect.

Why go through all that effort when you can substitute cream?

--

sf