Questions about evaporated milk
Lately I've been wondering more about evaporated milk since I've noticed hounds using it in ice cream and other dishes. Also saw Alton Brown use it to poach catfish and a sidebar saying that it could be whipped up like whipping cream. Probably not as good as the real deal, but an interesting use I'd never considered before.
I rarely buy evaporated milk. The only time I've really used it is for my favorite recipe for flan which comes out very creamy and delicious. From googling, it sounds like evaporated milk is basicially whole milk that is homogenized and has had some water content evaporated to give it more body.
Questions to you hounds:
1. What do you use evaporated milk for?
2. Are there any downsides in terms of flavor, texture, or health issues?
3. What is your preferred brand? I most often see PET and Carnation.
4. Any other relevant info? I really don't know much about this product.
Thanks for your input!
Carb Lover
Jul 23, 2005 03:46PM
I love putting evaporated milk in tea and coffee. It gives the drinks a very smooth mouth feel. I also likes it on jello. Yes, jello.
Permalink | Reply
I like the slightly caramelized taste of evap milk.
I buy only the nonfat version.
Good in tea, also on top of fruit compotes.
Permalink | Reply
i was going to mention tea as well =) other than that, i never use it unless a recipe calls for it. carnation and pet both work for me. i don't think i've tried any other.
Permalink | Reply
I buy it only because it's the best way to ensure that I can satisfy any sudden dairy cravings immediately. I don't like to drink milk by itself, so unless I'm cooking something with milk or cream it it there might not be dairy in the fridge. If I were living with my sister, Ms. Drinks Milk By the Gallon, I would probably never have to buy evaporated milk.
Evaporated milk tastes thin to me, and doesn't have the rich flavor that good milk (Strauss) has. I also think it's a gross color, like homemade banana ice cream.
It does makes mighty fine ice cream, maybe precisely because it is neutral in flavor. I've used it for risotto in a pinch, and it just wasn't the same as using cream, or even whole milk.
For ice cream, I personally like these dairy products, in this order (though I often combine them):
-half and half. This really is the magical ice cream product. So great for everything. If they made evaporated half and half, I would buy a cabinet full.
-sweetened condensed milk: a real step saver, since it's sugar and dairy all rolled into one. It also prevents the ice cream from freezing into a block of ice.
-whole milk and evaporated milk are a wash for me.
-heavy cream. I thought this would be the best, since I love heavily creamy everything (sauces, custards, ice cream, milkshakes, etc). However, it often overpowers the other flavors in the ice cream, and the aftertaste is like that of whole milk. It also tends to leave a film all over my teeth and tongue. So actually, it's not a great idea.
Next step: trying powdered skim milk, since others have mentioned its great stabilizing qualities.
Permalink | Reply
I was doing some research into Oaxacan-style ices and ice creams, after having enjoyed them immensely in Oaxaca. I eventually developed a recipe for an ice cream using evaporated milk as the only dairy. The texture is like an icy sherbet. Here's my recipe:
Oaxacan-style Pecan Ice Cream
Makes about 1 quart
1-1/2 cups water
1-1/2 cups evaporated milk (not non-fat)
2/3 cup sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup unsalted pecan pieces
In a heavy saucepan combine water, evaporated milk, sugar and corn syrup. Stir over medium-low heat until sugar is dissolved, wisps of steam rise from the pan and small bubbles form at the edges of the pan. Do not let come to a boil.
Remove pan from heat and stir in the vanilla and salt. Cool, stirring occasionally. Transfer to a bowl (no need to strain!), cover and chill in refrigerator until very cold, at least 3 hours and up to 24 hours.
Prepare the pecans. Using a food processor, process the pecans until very finely chopped but not totally pulverized. Set aside.
Freeze mixture (without the pecans) in an ice cream maker. When it is very thick and almost frozen, with the dasher still running, slowly add the chopped pecans by the spoonful and churn until thoroughly incorporated. (Alternatively, mix in the pecans after removing the ice cream from the ice cream maker.)
If you serve it right from the ice cream maker it will be quite slushy in texture, as is typical in Oaxaca.
If a more solid texture is desired, transfer the nieve to an airtight container and place in freezer to harden for at least 3 hours. Let soften for a few minutes at room temperature before serving.
The corn syrup is supposed to help prevent crystallization on the surface of the ice cream when it is stored in the freezer.
Permalink | Reply
Regular cow's milk contains approximately 88% water. Evaporated milk is defined as having 60% of the water removed from the milk. I'm guessing they do this to reduce the cost to the consumer. If you remove water weight, you reduce shipping expenses and then can reconstitute the milk later. (BTW, many products sold by weight add water to the product to increase costs and profit. Boiled hams and ricotta are two examples that come to mind and infuriate me.)
Condensed milk I believe is evaporated milk that has additional sugar added to it.
Permalink | Reply
I use evaporated milk (non-fat) a lot. The only downside for me is I haven't found an organic brand yet so this is my one non-organic dairy.
I use it for ice cream, as mentioned, and find it to be a fantastic substitute for half and half.
My father-in-law swears by it for whipped cream. You put a can in the fridge and when it's very cold, start whipping. It's good. Richer than you'd expect.
I use it in smoothies with my other ingredients.
I tried it once to make a cream sauce and did NOT like it. I only like it for sweet items, not savory. Tastes funny in savory sauces to me.
Pretty much any sweet item that calls for milk, I'll try non-fat evaporated to see how it fairs and if I can cut some fat out of my diet.
This paired really well with the low-fat cream cheese in my last ice cream.
I don't know of any health issues with it since it's just milk. At least I haven't heard of any. I certainly hope I don't. The can of carnation has no chemicals or anything listed on it and certainly passed the thumbnail rule (That is, don't buy products that have more ingredients than the width of your thumbnail).
If you play around let us know how it goes!
Permalink | Reply
I use it in mac and cheese, stove top style. Will provide recipe if you like. I had always done bechamel plus grated cheese and baked until I discovered the evaporated milk version was creamier. I've tried various brands and don't see much difference. I also keep several cans on hand in case of hurricanes, to use in place of milk if I don't want to open the refrigerator door or if I have lost power for a long time.
Permalink | Reply
ditto the stovetop mac and cheese -- just made my six-year-old niece her own batch in individual freezer containers for her birthday.
as for brand, i use the stop-and-shop brand, which has been just fine.
after reading the other posts, i may now try it in tea.
Permalink | Reply
Sure, would love to see your recipe. I haven't made mac n' cheese in a long time. Have you detected any "sweetness" in the outcome that others describe below?
Permalink | Reply
Mac and Cheese
2 eggs
12 ounce can evaporated milk
2 teaspoons salt
cayenne pepper to taste (I like a good hit of this)
freshly ground black pepper (plenty of this too)
1 teaspoon dry mustard
4 tablespoons unsalted butter
8 ounces sharp cheddar
8 ounces elbow macaroni
Combine all ingredients except butter, cheese and macaroni. Boil pasta until al dente, drain, put pasta back in pot and toss with butter. Pour egg mixture over pasta, then stir in cheese, and cook over low heat until creamy.
Permalink | Reply
Thanks! This sounds like the perfect All-American mac n' cheese recipe to add to my repertoire. I prefer stovetop to baked. I can see how evaporated milk would give it just the right amount of creaminess. Will report back when I make this...thanks again.
Permalink | Reply
Yeah, this is the alton brown recipe and it's fabulous - I was mistaken, I guess I do use it for savory because this is my favorite mac and cheese recipe - I use a strong white cheddar that I love...mmm, now I want some.
Permalink | Reply
I love cheese, but I needed an entire lb of pasta to use up all the cheese in this recipe, so you know. Way too much sauce with so little pasta (I use whole wheat pasta as well and it's fantastic.)
Permalink | Reply
I do not detect sweetness in the mac and cheese using evaporated milk, and attribute this to the sharpness of the cheese and the bite of the cayenne.
Permalink | Reply
I use it instead of regular milk in mashing potatoes. It can be used instead of cream to thicken sauces.
Permalink | Reply
I have a current infatuation with Tres Leches Cake (three milks), evaporated milk is used as one of the milks. I also use it in pumpkin pie. I have successfully used non fat and low fat canned milk in place of half and half for roux based sauces and soups. I haven't noticed any difference between brands and find the store brands are good too (I keep some on hand as a treat for my pets).
Link: http://www.epicurious.com/recipes/rec...
Permalink | Reply
A couple of teaspoons of evaporated milk on top of mango pudding (the type served in Cantonese restaurants) adds a pleasing richness. You use it to make the pudding too.
Like other posters have said, I love it in my tea. I dont' usually sugar my tea if using regular milk, but with evap. milk, sugar is a must. Evap. milk is used in teh tarik (a Malaysian/Singaporean tea drink), and milk tea (HK style tea drink).
Permalink | Reply
Here's a link to oli's version of mango pudding made with evap milk. Agree with ju that it's nice with a splash of extra milk.
Link: http://www.chowhound.com/topics/show/278596#1475096
Image: http://img.photobucket.com/albums/v22...
Permalink | Reply
Pet milk is used in some really old southern deserts. My mom always had a can in the freezer for a lemon pie . . . the frozen evaporated milk (always unsweetened) whips up really well. Combined with lemon jello (made with less water than it says on the box, and mixed with everything else when it's just getting cool), cream cheese creamed with sugar and fresh lemon juice, then the whipped evaporated milk folded in . . . all that goes into a graham cracker crust to be refridgerated . . . into one of the most delicious lightest pies you'll ever taste.
And I had forgotten all about it until your post!
Permalink | Reply
This recipe I believe first appeared in a Jell-O ad (or maybe on the box) along around 1955. The first time my mom made it I thought I'd died and gone to heaven - it rang all my bells as no dessert before or since, and that's saying a lot!
Permalink | Reply
I must admit, this pie sounds really intriguing w/ magical powers on kids! I googled and found the linked recipe. Sounds like many JELL-O flavors would work. BTW, a friend once gave me the book "JELL-O: A Biography" that was a fun read. I have really fond memories of JELL-O, as I think that was my first attempts at making desserts when I was a kid. I thought it was pretty cool that I could make the 3-layered version that looked like a sunset.
Thanks for all the responses in this thread. I will def. try it in my tea and use some other suggestions. This may become a staple in my pantry...
Link: http://www.nikibone.com/recipe/jello/...
Permalink | Reply
Oh, overlooked the cream cheese part. Here's a link to a recipe that sounds like what you're describing...
Link: http://www.cooks.com/rec/doc/0,1837,1...
Permalink | Reply
That recipe is so very close that I can just make a few corrections for you - most important FRESH LEMON JUICE, or at least that reconstituted RealLemon! I bet Jell-o got it from some southern lady who entered a contest. It is smooth and fresh and light and perfect after a big holiday meal.
I'm still surprised you didn't get more ancient southern Pet milk desert responses. Perhaps they are all musty in old locally-produced recipe-fundraiser pamphlets . . .
LEMON CREAM CHEESE PIE
1 (3 oz.) pkg. lemon Jello (or any lemon gelatin)
1 c. boiling water
MIX AND COOL
while that happens,
CREAM TOGETHER
8oz. cream cheese (that low fat neufchatel is fine)
1 c. sugar
3T lemon juice
1t vanilla
Add cheese mixture to jello mixture a little at a time
WHIP 1 SMALL can evaporated milk, chilled
(We always used Pet milk. You can leave any brand in the freezer for months until you are ready to make this pie.)
Fold the whipped milk (standing in peaks) into the mixture.
The crust you have made beforehand (good kid activity)
graham cracker crust:
1/2 lb graham crackers (NOT cinnamon topped!), crushed
(put them in a bag and whack 'em with a rolling pin, can, or mallet)
1/2 c melted butter
Mix crumbs and butter together in a deep dish pyrex and press it with a fork or your fingers into an even crust in the pan. save some of the dry crumbs to sprinkle on top of the pie.
Add filling, sprinkle crumbs.
Refrigerate a few hours or overnight, covered with wax paper after it sets up.
VARIATIONS and CAUTIONS
+ you can use ginger snaps instead of graham crackers -- esp those excellent Anna's Ginger Thins.
+ This pie is easy, but I've seen it go wrong a couple times. Don't let the jello set too long or you'll get globs of it in the pie. In this pie the jello should be incognito. I personally hate Jello. It should be just cool and a little thick, like raw egg whites.
+ Other way to go wrong: GRANULATED GRAINY. You've got to really cream that cream cheese and sugar together with the lemon juice and vanilla.
Permalink | Reply
pumpkin or sweet potato pies!
Oh, now I need a fix.
Permalink | Reply