I almost always use evaporated milk in recipes. I don't know when I last bought fresh milk - it's been well over a year. I don't drink milk as it usually gives me a belly ache.
Recipe Search: Carnation Evaporated Milk Used With Cake Mix
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Whole Buttemilk
Is a must have for chocolate cakes and quick breads in the Deep South.
I am never without it.
Canned milk was much more popular when I was young, not so much now. I always keep a few cans handy. Great for biscuit gravy with some Morningstar Farms "soysage" broken up and mixed in. A close friend nearby calls it "canned cream". He puts it in everything.
When I have to make cakes in quantity I use Pillsbury mixes. Of course, I always compensate for the reduced quantity of today's mixes. So use 1 1/4 cups water.
I also always substitute a room temperature stick of unsalted butter instead of oil.
I wonder if the canned milk flavor will complement or overpower the delicate flavor of the butter?
Also, because it is more dense, I assume to keep the cake light, one has to extend the baking time?
When making a coconut cake I substitute coconut milk. Pineapple cake gets pineapple juice, etc.
Maybe a combination of juice and canned milk would create an exotic flavor?
I will have to tinker.
Although this is a great discussion amongst good cooks and bakers I do have to say that
I sure do miss Terry and Kelly
Is a must have for chocolate cakes and quick breads in the Deep South.
I am never without it.
Canned milk was much more popular when I was young, not so much now. I always keep a few cans handy. Great for biscuit gravy with some Morningstar Farms "soysage" broken up and mixed in. A close friend nearby calls it "canned cream". He puts it in everything.
When I have to make cakes in quantity I use Pillsbury mixes. Of course, I always compensate for the reduced quantity of today's mixes. So use 1 1/4 cups water.
I also always substitute a room temperature stick of unsalted butter instead of oil.
I wonder if the canned milk flavor will complement or overpower the delicate flavor of the butter?
Also, because it is more dense, I assume to keep the cake light, one has to extend the baking time?
When making a coconut cake I substitute coconut milk. Pineapple cake gets pineapple juice, etc.
Maybe a combination of juice and canned milk would create an exotic flavor?
I will have to tinker.
Although this is a great discussion amongst good cooks and bakers I do have to say that
I sure do miss Terry and Kelly
michaelman2
Well-known member
Buttermilk
Eddie, I did not know the dates went back so far for the evaporated and condensed milk products. Makes sense, there was a need and the science followed.
Steve, I have never used buttermilk with cakes but when I used to make biscuits, it was the only way to go. I just don't cook much anymore and this thread has me feeling the itch to go and make something with evaporated milk!
Eddie, I did not know the dates went back so far for the evaporated and condensed milk products. Makes sense, there was a need and the science followed.
Steve, I have never used buttermilk with cakes but when I used to make biscuits, it was the only way to go. I just don't cook much anymore and this thread has me feeling the itch to go and make something with evaporated milk!
I like to use condensed milk for a quick Rice Pudding, Custard or Bean Pie.
It is also great for those large summer "poke-cakes" you refrigerate and serve cold.
Canned milk is an ok substitute for biscuits or pancakes, however, I only use whole buttermilk and solid Crisco for good cornbread.
It is also great for those large summer "poke-cakes" you refrigerate and serve cold.
Canned milk is an ok substitute for biscuits or pancakes, however, I only use whole buttermilk and solid Crisco for good cornbread.
Mike, the reason I mentioned "A Tree Grows In Brooklyn" was because whenever I think of condensed milk I think of that book. I never really knew what it was before I read that book, and it is set in 1912 Brooklyn. So my curiosity was peaked to look up the 411 about Condensed Milk on Wikipedia. I knew it had been around a long time, but I had no idea it went clear back to the 1850's.
I've seen cooks on TV that heat the condensed milk slowly in the can until it turns to caramel. I believe that this is a popular practice in Mexico and other Latin American countries. I've included a link on how to do this.
I'm with you about evap milk for mashed potatoes, its the best, except for sour cream. And as I've mentioned before nothing is better than evap milk for mac and cheese, scalloped potatoes or au gratin potatoes.
Eddie
http://www.taste.com.au/recipes/car...sed-milk/9005d4ff-d063-43da-9fc6-509cc50ae771
I've seen cooks on TV that heat the condensed milk slowly in the can until it turns to caramel. I believe that this is a popular practice in Mexico and other Latin American countries. I've included a link on how to do this.
I'm with you about evap milk for mashed potatoes, its the best, except for sour cream. And as I've mentioned before nothing is better than evap milk for mac and cheese, scalloped potatoes or au gratin potatoes.
Eddie
http://www.taste.com.au/recipes/car...sed-milk/9005d4ff-d063-43da-9fc6-509cc50ae771
My dad makes Limber on occasion. It's sort of like a ice of evaporated, condensed and fresh milks. Sinfully delicious.
Ingredients
16 ounces evaporated milk
12 ounces condensed milk
1/4 cup whole milk
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon vanilla
Directions
Add evaporated milk, condensed milk, whole milk, sugar, cinnamon, and vanilla into a blender. Blend until all of the ingredients are well incorporated. You can add a pinch of nutmeg if desired. Pour and freeze in plastic cups or freezer popsicle molds.
Bet you just can't have one!
