Although these milk products have similar names, condensed and evaporated milk are not the same thing, and they can't be used interchangeably when cooking. They are both concentrated forms of milk that have had much of their water removed by high-heat cooking. Both milks are shelf-stable anddo not need to be refrigerated—but that's where the similarities end. Condensedmilk is sweet and gooey, due to the fact that it is made of 40 percent to 45 percent sugar, which is cooked down and then mixed with whole milk.
Evaporated milk, on the other hand, doesn't contain any sugar. It's simply milk heated until the water is cooked off, resulting in aconsistency similar to cream. Evaporated milk is available in whole, low-fat, and fat-free.
Cooking With Condensed Milk
Since condensed milk contains sugar, it's important that you read your recipe carefully to know whether you need evaporated or condensed milk. In baked goods, condensed milk lends tenderness, moisture, and flavor to the recipe, as well as color to the crust.Condensed milk is very popular for use in desserts and sweets—it's a prime ingredient in an old-fashionedkey lime pie.
Caramelized condensed milk is an heirloom favorite and a popular topping for desserts. It's traditionally made by boiling a sealed can of condensed milk for two to three hours. The can must be permitted to cool down completely before opening to avoid any danger of explosion and/or burn injuries. As enjoyable as this topping is, it's not advisable to use this approach in your home kitchen. Luckily, a much safer method exists—you can make caramelized condensed milk by slowly heating sweetened condensed milk (poured from the can) in a double boiler.
Evaporated milk can stand high temperatures without curdling, making it a good choice in recipes for adding creaminess to thick sauces, puddings, and crockpot recipes. It's also good as a coating liquid for breading meats, fish, and poultry. If need be, cold whole evaporated milk can be whipped, but it will collapse quickly—whip just prior to serving and don't expect to store any leftovers.
The natural lactose sugar is concentrated in evaporated milk, so you may need to reduce the sugar when using it as a fresh milk substitute in recipes. To substitute evaporated milk for fresh milk,one cup of whole milk is equivalent to 1/2 cup evaporated milk plus 1/2 cup water. However, you should only substitute for cooking, not for drinking. The intense, high-heat process required to make evaporated milk, as well as processing it into tins, does not make for a palatable substitute for fresh milk to drink as a beverage on its own. However, in a pinch, It can be diluted to use on cereal. Older generations often used evaporated or condensed milk as a creamer for coffee or tea.
When using reconstituted evaporated milk in recipes, you shouldn't notice any taste difference at all, except in yeast bread where the result will be slightly sweeter. Evaporated milk can be substituted in equal amounts for cream or half-and-half in most recipes.
As an enthusiast with a deep understanding of dairy products and cooking, I can confidently delve into the distinctions between condensed and evaporated milk, drawing on a wealth of knowledge derived from culinary experiences and a keen interest in food science.
Condensed milk and evaporated milk, despite sharing similar names, diverge significantly in their composition and culinary applications. Both undergo a process of high-heat cooking to remove water, rendering them shelf-stable without the need for refrigeration.
Condensed milk, characterized by its sweet and gooey texture, contains 40 to 45 percent sugar. This high sugar content results from cooking down sugar and mixing it with whole milk. This sweetness makes condensed milk a versatile ingredient in desserts and baked goods, providing tenderness, moisture, and flavor. Noteworthy examples include its use in key lime pie and the creation of caramelized condensed milk, a popular topping achieved traditionally by boiling a sealed can for several hours.
Contrastingly, evaporated milk lacks added sugar and is essentially milk heated until water evaporates, resulting in a consistency akin to cream. Available in whole, low-fat, and fat-free varieties, evaporated milk excels in recipes requiring creaminess, such as thick sauces, puddings, and crockpot dishes. It is also suitable as a coating liquid for breading meats, fish, and poultry.
When cooking with condensed milk, it is crucial to discern recipes that specifically call for it, given its inherent sweetness. On the other hand, evaporated milk's neutral profile makes it a versatile substitute for cream or half-and-half in various recipes, offering a creamy texture without sweetness.
In the realm of substitutions, it's noteworthy that evaporated milk can replace fresh milk in cooking, with one cup of whole milk equivalent to 1/2 cup evaporated milk plus 1/2 cup water. However, it's not recommended for drinking due to the intense high-heat process involved in its production.
In conclusion, the choice between condensed and evaporated milk hinges on the desired sweetness level in your culinary creations. Condensed milk adds a sugary richness to desserts, while evaporated milk provides a creamy texture without sweetness, making it a versatile option for a range of savory and sweet dishes.
Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
Substitutions. While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.
Following processing, the product is aseptically packaged in metal cans. Sweetened condensed milk is a product concentrated by moisture evaporation or reverse osmosis and then further concentrated by the addition of a saturated sucrose solution, after which the product is canned.
Yes, you can boil condensed milk directly in the can. This process is often referred to as “caramelizing” or “making dulce de leche. Why would I want to boil condensed milk in the can? Boiling condensed milk in the can transforms it into a rich and creamy caramel-like spread called dulce de leche.
Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
The bottom line: Evaporated milk is a poor substitute for regular milk. The reason? It contains about 6.6 percent fat and 10 percent caramelized lactose (milk sugar), versus the 3.3 percent fat and 4.5 percent lactose in regular milk—differences significant enough to interfere with proper structure in baked goods.
Evaporated milk and condensed milk are both shelf-stable canned milks that are easily found at most grocery stores. The main difference is that condensed milk is very sweet, and evaporated milk is unsweetened.
And while milk might only last a week in the refrigerator, unopened evaporated milk that is properly stored can last up to two years. But how can you tell when it's gone bad? In short, by looking at it. If your milk has turned dark yellow or brown, don't use it.
Dulce de Leche is a heavenly substance. At first glance, it looks a little like caramel, but it's actually sweetened milk that's been heated long enough to cause a caramelizing to occur. That's the long-winded explanation, so here's the short one: It's creamy, dreamy substance used as an ingredient in so many desserts.
Cover cans with room temperature water, making sure the water level is at least 2-inches above the cans. Bring the water to a very light rolling boil over medium-high heat. Reduce heat to lowest and let simmer for 3 to 3 1/2 hours for thickest texture, making sure cans are fully submerged in water at all times.
Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there's enough water to completely cover the can at all times, topping up water frequently throughout the cooking process.
Condensed milk is the one ingredient you need for dulce de leche. Heat and time transform a can into Latin America's favorite thick and rich caramel sauce, dulce de leche. You don't even need to open the can!
Evaporated milk starts out as fresh milk and is heated to drive off more than half of the water. Add water and use it as milk or pour it straight out of the can and use it as half-and-half. Creamy, rich and perfect for baking, custards, soups and even ice cream.
In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow's milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content.
Pour the chilled evaporated milk into the mixing bowl and beat at high speed for 1 minute, or until foamy.Add sugar and vanilla.Beat again for about two minutes, or until thick and creamy. Serve immediately.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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