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Instructions |
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COOK WITH EM-
If a recipe calls for a cup of regular whole milk,
simply use 1/2 cup evaporated milk and 1/2 cup
water as a substitution. There will be no adverse
effects to the texture, taste or quality of the
finished product if you use this ratio. Because
its viscosity is denser than regular milk,
evaporated milk can be whipped into peaks like
heavy cream, a technique that is easier and
quicker if the milk is well chilled before
whipping.
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SUBSTITUTE FOR EM-
In recipes that include evaporated milk as an
ingredient, you can substitute a cup of water
mixed with a cup of powdered whole milk. Heavy
cream can also replace equal amounts of evaporated
milk in most recipes. To convert regular whole
milk to evaporated milk, simmer it slowly until
the volume is reduced by half.
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MEASURE & STORE EM-
A 12 oz. can of evaporated milk equals 1 2/3 cups.
The 5 oz. tin is equivalent to 1/2 cup plus 2
tbsp. milk. Unopened evaporated milk lasts around
six months in the cupboard and commonly has a USE
BY date printed on the can. Once opened, the milk
will last for up to a week in the coldest part of
the refrigerator. Cover the top with foil and
store it away from strongly flavored or scented
foods to prevent absorption of unpleasant tastes.
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Sweet Condensed Milk is not the same-
Evaporated milk is sometimes referred to as
condensed milk, especially in British recipes.
Although the term condensed is appropriate since
the original volume of the milk is reduced by
half, it often confuses American cooks. A
frequently used ingredient in sweets and desserts
is sweetened condensed milk, which is not the same
as evaporated milk as it has extremely high sugar
content. Evaporated milk has no sugar in it.
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Originally Submitted
11/23/2014
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