I need Help fast =
#11
  Re: (...)
Whoever's still on line, please stay on while I type my questions, O>K?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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#12
  Re: I need Help fast = by cjs (Whoever's still on l...)
Type fast!!!
Practice safe lunch. Use a condiment.
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#13
  Re: Re: I need Help fast = by Lorraine (Type fast!!! [img]/...)
I didn't even proof!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#14
  Re: I need Help fast = by cjs (Whoever's still on l...)
HURRY UP!!!!
"Never eat more than you can lift" Miss Piggy
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#15
  Re: Re: I need Help fast = by cjs (I didn't even proof!...)
"Never eat more than you can lift" Miss Piggy
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#16
  Re: Re: I need Help fast = by Roxanne 21 ([img]/ubbthreads/ima...)
it's a question about subbing for evaporated milk.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: I need Help fast = by cjs (it's a question abou...)
And the $64,000 question is....?
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#18
  Re: Re: I need Help fast = by DFen911 (And the $64,000 ques...)
Just in case..

In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.

Or you could take a page from Southern cooks and use buttermilk, which is often used in the breading process for fried chicken. It has the thick texture to help the coating adhere and certainly gives a boost to the flavor, although it might be more on the tart side, where evaporated milk leans towards sweetness.

You can also use some cream instead of evaporated milk, although you might find that too rich.

If you have a little time, though, you can easily reduce a quantity of milk by half or more. Put it in a pan on the stove, bring it to a simmer, and let it reduce. A wide-mouth pan such as a saucier will allow more surface area for faster evaporation. Keep the milk below the boil, to keep it from curdling, and make sure it doesn't scorch on the bottom of the pan, or you'll have a tough time scrubbing it off.
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#19
  Re: Re: I need Help fast = by DFen911 (Just in case..[br][b...)
looks like I'm doing the right thing, Denise - check out what I did on the evap. milk thread. thanks.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Re: I need Help fast = by cjs (looks like I'm doing...)
Well, I tried!
Practice safe lunch. Use a condiment.
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