Using evaporated milk in Recipes
Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.
Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:
1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn’t as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.
Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It’s an okay solution, one I subscribed to for quite awhile…until I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.
There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don’t, I’m just going to show you instead.
(Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)
I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there.
You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)
Carnation Evaporated Milk-12 oz, 12 ct
Why use evaporated milk in a pie recipe instead of regular milk? | Yahoo Answers
The density of the milk is different. There's more milk fat in evaporated (condensed) milk than regular.
Depending upon the recipe, you might be able to use cream, half-n-half, evaporated milk, whole milk, 2%, 1% or skim milk.