evaporated milk question

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  #1  
Old 05-15-08, 01:55 AM
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evaporated milk question

If a recipe calls for evaporated milk but you don't have any or its EXP can regular 2% milk be used maybe in a smaller amount. if so whats the amount you use. Is it half or 1/4 of what it calls.
 
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  #2  
Old 05-15-08, 04:05 AM
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My wife is the cook/baker, but I think it would be the other way around; you would need more since the evaporated milk is kind of like dehydrated milk. I don't think you would be able to use whole milk because you would need way too much to achieve the amount of milkfat required (whatever you are making would be too soupy from the additional water content).
 
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Old 05-15-08, 08:19 AM
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I think it depends what you're making. If it's a dessert recipe, I would not substitute. If it's a cream sauce, i.e., I would substitute. For the most part, you can substitute evaporated milk for regular milk but the opposite would not be true.
 
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Old 05-15-08, 02:23 PM
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Evaporated milk is almost a 50% reduction in water content, so although you could use the total volume called for in whole milk or 2%, the milkfat issue may rear its ugly head.
 
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Old 05-16-08, 02:30 AM
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its for the easy pumpkin pie mix. you know the kind you just add eggs and the evp milk. and sense the milk is left over from Christmas(but with plastic wrap over it) i guessing its no good so could i substitute
 
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Old 05-16-08, 04:23 AM
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Yeah, Christmas milk may not be the best to use in your recipe. For 40 cents, I'd get what the recipe calls for, and not chance substitutions.
 
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Old 05-16-08, 09:52 AM
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You need the evaporated milk for pumpkin pie and NOT the one from Christmas
 
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