Fresh milk is a wonderful substance, but its storage life can leave a lot to be desired. For those times when the carton in your fridge contains a malodorous surprise, it's handy to have a can or two of evaporated milk in your pantry as a backup. The durable "armored cow" has limits to its versatility -- it's not very palatable as a beverage -- but it's an excellent substitute in cooking and baking.
Instead of Milk
Evaporated milk is made by simmering fresh milk in a partial vacuum, where it can boil at a relatively low temperature, until half its moisture content is removed. The process does impart a distinct "cooked" flavor that's immediately recognizable, which is why it's an unpleasant beverage on its own. It's best used as a milk substitute in cooking and baking, when the milk would cook anyway. Dilute it with equal parts water, then use it like fresh milk in your favorite recipes.
Instead of Cream
Because evaporated milk is so concentrated, it's nearly as rich as cream despite its much lower fat content. It can also be used in cream sauces, cream soups and cream pies to reduce the calorie count while maintaining flavor. It can even be whipped like cream, though it won't hold its shape and must be served immediately. Evaporated milk shouldn't be confused with condensed milk, which is heavily sweetened and not a direct milk substitute.
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Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.