The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Wednesday, January 30, 2013, 12:01 a.m.

Condensed vs. evaporated milk: sugar is the difference

Wondering what the advantages or disadvantages are of condensed milk over cream?
The biggest difference between cream and condensed milk can be found in the latter's alternative name: "Sweetened condensed milk."
It is a mixture of whole milk and sugar "heated until about 60 percent of the water evaporates," according to "The Deluxe Food Lover's Companion," and "the resulting condensed mixture is extremely sticky and sweet."
Evaporated milk is unsweetened condensed milk. You'll find both side by side in the supermarket bakery aisle; check labels closely to make sure you're buying the right one.
Both condensed milk and evaporated milk have a thick, creamy texture. I've substituted both for cream (and vice versa) in pie recipes. Just remember, condensed milk is already sweetened, so cut back on any added sugar.
These condensed milks also have a somewhat cooked flavor as opposed to the taste of fresh cream or milk.
Condensed and evaporated milks have the advantage over fresh cream in that they can be safely stored for months without needing refrigeration.
Story tags » Cooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus