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[email protected] spamtrap1888@gmail.com is offline
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Default Evaporated milk vs. regular?

On Thursday, December 17, 2015 at 4:11:56 PM UTC-8, 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.)
>


Evaporated milk is less watery than even half and half. I love it for
quiches. You can freeze the rest -- I have two ice cube trays for
freezing broth, yogurt, etc.