I just don't get it- why do some people call for evaporated milk in their recipes?(I'm not just talking 52ers; I mean people all over.) I could certainly understand if canned evap.milk is the only milk available in a certain location, but that is not the case with the recipe chefs I am referencing. (example: my mom's 1960's? chiles rellenos casserole where flour and evap. milk are combined and forked into a layer of grated cheese and chopped green chiles- to produce a souffle like effect when baked.) Isn't light cream the viscosity of evap. milk? and it certainly tastes better than a canned product, yes? Is it a cost thing? I think it confuses alot of cooks who think they have to have IT in some recipe. Have always wondered this and thought you smart 52ers might have some thoughts on it. Maybe it was a wartime/ post-war habit or trend....
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)