Evaporated Milk

When cooking with evaporated milk, people often find themselves confused about what it is and how it's different from regular milk. Its concentrated nature can stump many, unsure whether to use it straight from the can or dilute it first. Additionally, people might ponder about its ideal place in the culinary world, such as how to effectively incorporate it into their recipes or what dishes are best suited to this ingredient's unique properties. People tend to go wrong when they substitute evaporated milk for regular milk in recipes without taking into consideration its rich consistency and mild caramelized flavor, which can affect the final outcome of their dish. To get the most out of evaporated milk, use it where its richness can shine, such as in sauces, soups, custards, and desserts. Its thick consistency is also ideal for creating creamier beverages. It's easy to reconstitute evaporated milk by adding an equal amount of water, but remember that it'll lose its rich and creamy nature. One little-known tip about evaporated milk is that it can be whipped like cream. Chilling it well, then whipping it in a cold bowl can make a fluffy topping for desserts. Also, once opened, treat evaporated milk like fresh; refrigerate and use it within several days. Here are some commonly asked questions and the answers about this ingredient.