COOKING WITH EVAPORATED MILK - COOKING WITH
Cooking with evaporated milk - Cooking with dates - Free online cooking games no download.
Cooking With Evaporated Milk
- milk concentrated by evaporation
- Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.
- Milk that has had water removed so that it constitutes 7.5% milk fat and 25% total milk solids.
- A processed form of milk that has had some of the liquid removed by evaporation
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- The process of preparing food by heating it
Tres Leches Cake with Dulce de Leche
Preheat the oven to 325. Butter a 9-inch square baking pan. In a medium bowl, whisk the flour with the baking powder. In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form. In another large bowl, beat the egg yolks with the granulated sugar at medium speed until pale and thick, about 3 minutes. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until the batter is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
In a 13x9 inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum. Cut the cake into 3 inch squares and add them to the baking dish, turning gently once or twice. Tilt the dish and spoon the liquid over the squares until well soaked, about 5 minutes. Pour off all but a thin layer of the liquid and reserve for another use. Cover & refrigerate overnight (but can still be served right away).
Carefully transfer the cake squares to plates. Drizzle with Dulce de Leche and serve.
Dulce de leche
In a large, heavy pot, combine all of the ingredients and bring to a boil, stirring with a wooden spoon until the sugar is dissolved. Reduce the heat and simmer over moderate heat, stirring frequently, until the mixture is reduced to 2 cups and becomes the consistency of warm caramel, about 40 minutes. Discard the cinnamon stick and let the dulce de leche cool to room temperature.
Transfer to a blender and puree until smooth. Skim off the foam and transfer to a pitcher.
The wise mortgage-minder...
Selection from "Cooking With a Surprising Difference," a cookbook published in 1966 by Carnation to promote "New Velvetized Carnation."
Image depicts a full page spread with a full color photograph of what appears to be a cream of mushroom soup or casserole in the foreground. We can see a hand emptying a can of Carnation evaporated milk into the dish, which is sitting on an orange stove, and in the background small orange bowls of vegetables are sitting on the counter next to some whole mushrooms. A cutting board just beyond shows partially sliced onions, mushrooms, and a knife.
Text overlaid across the top of the image reads: The wise mortgage-minder discovers bright new ways to serve less expensive vegetables! Try a hint of herbs, the tang of cheese and Carnation. New Velvetized Carnation adds saucy goodness to corn, peas or beans...makes creamed spinach in minutes....and does something delicious to zucchini or carrots.
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