I've got about 2/3 of a cup of evaporated milk left over, and I'm trying to be less wasteful when this happens while I'm cooking. Any ideas on something fun to do with it?
adjuncteater
Sep 18, 2007 04:47PM
Who's Talking?
Create and share lists of your favorite lunch spots, favorite local eats, dream road trip and more!
Create a new
list now!
CHOW Pick, posted November 20, 2008
Food Media, posted November 21, 2008
Green, posted November 18, 2008
Wine and Drinks, posted November 18, 2008
Are we really talking evaporated (ie, unsweetened) milk? In that case, I'd use it in soup or to make a reeeeeeally creamy sauce - maybe for mac & cheese?
If it's actually condensed (sweet) milk, I vote for an avocado shake - basically avocado, palm sugar (regular will do), condensed milk, ice, and sometimes coconut cream blended until thick and cold.
Or you could make pudding. (Mmmm... avocado pudding....?)
Permalink | Reply
it's evaporated, unsweetened milk. though the thought of avocado pudding is making me wish i had sweetened condensed milk! yum.
Permalink | Reply
The Best Recipe mac and cheese uses evaporated milk and eggs, not baked, and is really creamy.
Permalink | Reply
Check Alton Brown's stovetop mac and cheese recipe, it uses evaporated milk. I personally didn't like it as much as the baked version but it wasn't bad.
Permalink | Reply
If it's this one:
http://www.foodnetwork.com/food/recip...
Then it's basically the same as the Best Recipe one. The BR is a little more complicated in how it goes together, I think. I haven't made it in a while, though.
Permalink | Reply
You can have the best of both worlds: make the stovetop version, then spoon it into a casserole, add some buttered crumbs (or a little more grated cheese, if you like a cheesy crust), and stick it under the broiler until browned. Then you get the chewy-crusty bits and the creamy center, and it doesn't take as long as baking (especially since the stovetop version only takes a couple of minutes longer than boiling the macaroni, which you have to do either way).
Permalink | Reply
That is part of the Best Recipe one, if you want the topping baked. They also have one where you toast it up on the stove and then add it on top.
Permalink | Reply
I just started with the Alton Brown recipe and figured it out myself!
Permalink | Reply
put it in coffee or tea in replacement of milk or cream.. it makes it reeeeeeeeally smooth.
even for condensed milk i put it in coffee or tea sometimes - then no sugar. condensed makes it eeeeeeeven more smoooother.
Permalink | Reply
you can use it to replace cream in a pot pie or add to soup to make more creamy. pumpkin pie often uses evap milk
Permalink | Reply
or in scalloped potato/vegetables
Permalink | Reply
I've been making scalloped potatoes with it lately - I'm being bad enough eating white potatoes, I needed a way to cut back on the crumbs. AND butter! I use a package of the pre-cubed Reser's potatoes, about half an onion sliced thin, and maybe some finely-chopped poblano pepper, all tossed together with salt and pepper and put into a greased baking dish with enough evaporated milk to come almost to the top of the potatoes. This goes covered into a moderate oven for an hour or so. The potatoes pretty much melt into the milk, which makes it thicken up nicely. Sometimes I add some cheese, and maybe a sprinkling of buttered crumbs on top.
Permalink | Reply
Make boba tea.
Permalink | Reply
1. Dolce de leche: To caramelize milk, place unopened can of condensed milk upright in water in a saucepan at least 3 inches taller than can.
2. Pour enough water into saucepan to cover can by 1-2 in. Cover and bring to a boil. Lower heat and simmer for 11¼2 to 2 hours, checking periodically that can is always covered with water.
3. Remove can from water and let cool for at least 15 minutes. Be careful opening, as mixture may still be warm. Spoon what is now dolce de leche out of can and reserve. (Keep leftover dolce de leche in the refrigerator for up to 2 weeks.)
Permalink | Reply
I thought dulce de leche was made with sweetened condensed milk, not the evaporated milk the original poster was asking about. Plus, the original poster's can is already open.
Permalink | Reply
or chai
Permalink | Reply
I put it in my oatmeal! yum.
Permalink | Reply
I put it in Thai iced tea, which is a sometime substitute to my summertime iced coffee.
Permalink | Reply
I used to do a Pumpkin Sauce over Chilean Seabass, but now do it over any other firm white fish filet available...
I caramelize onions in butter and olive oil, and once soft and gooey, reserve a few for garnish. In a food processor, I combine pumpkin puree/flesh, onions, sundried tomatoes or roasted red peppers, and evaporated milk til combined and saucey. Return to the pan, and heat through, adding fresh sage toward the end. Broil a fish filet, then serve topped with pumpkin sauce, more caramelized onions and a few strips of fresh sage.
Permalink | Reply