Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Evaporated milk vs. regular?
On Saturday, December 19, 2015 at 3:17:18 AM UTC-6, dsi1 wrote:
> On Friday, December 18, 2015 at 9:15:04 PM UTC-10, wrote: > > 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. > > Evaporated milk is used in Chinese egg custard tarts. In Hawaii, we'll bake whole pies. Those pies are a lot richer then American style > custard pie. > > http://thewoksoflife.com/2014/07/hong-kong-egg-tarts/ The State with the best year round climate is also the State with the worst cuisine. --Bryan |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Evaporated milk | General Cooking | |||
Evaporated milk - what to do with it? | General Cooking | |||
Pumpkin pie without evaporated milk? | Baking | |||
Evaporated milk? Condensed milk? | General Cooking | |||
evaporated milk ??? | General Cooking |