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why is evaporated milk called evaporated milk

Until recently, Iвd never given canned milk much thought. But last summer, I was following a new recipe for potato saladВthat called for evaporated milk, and I mistakenly used condensed milk. Having ruined the salad, I decided it was time to figure out what was what. Both evaporated and condensed milk begin as fresh milk. The milk undergoes a vacuum process that evaporates over half the volume of water and concentrates the nutritive part of the milk. Evaporated milk is then poured into cans that are heatsterilized to prevent spoilage. The ultrahigh temperatures of sterilization cause the milk sugars to caramelize and give evaporated milk its characteristic cooked taste. In the end, evaporated milk has the consistency of light cream and a tint that ranges from ivory to pale amber. Condensed milk is basically evaporated milk with a lot of sugar added (up to 2-1/3-cups per 14-oz. can) before itвs canned. The result is a thick, gooey, and intensely sweet product. Since large amounts of sugar prevent bacterial growth, condensed milk doesnвt need to be heat-sterilized and has a less caramelized flavor than evaporated milk. Despite their similar packaging and nomenclature, evaporated and condensed milk are not interchangeable. EvaporatedВmilk can be reconstituted with an equal volume of water and used to replace fresh milk in most recipes. According to food scientist Shirley Corriher, undiluted evaporated milk is good in sweet bread doughs because of its high concentration of lactose, or milk sugars.

Apparently yeast donвt like lactose, which means that a greater amount of residual sugars (unconverted by yeast activity) remains in the final bread, and the loaf is sweeter. Due to its high sugar content, the primary use for condensed milk is in sweets. Bakers find it especially useful in candy and fudge since the sugar has already been boiled down into a syrup, meaning fewer problems with crystallization. Condensed milk is also often used to give some bar cookies their characteristically gooey consistency. When beaten with an acid, such as lemon juice, condensed milk develops the consistency of soft cream cheese, and this mixture is sometimes used for making cheesecakes and pies.
Wikipedia Article Evaporated milk was first thought of in 1852 by Gail Borden on a transatlantic trip. The cows on board were too sick to produce milk, this gave him the idea. Borden's first evaporated milk lasted three days before it spoiled. He received the patent in 1854, but the first successful production was not until 1855 by a competitor John Meyenberg. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. It is then chilled, fortified with vitamins and stabilizers, packaged, and finally sterilized. Standards require whole evaporated milk contain at least 7. 9 percent milk fat and 25. 5 percent milk solids. The high heat process gives it a bit of a caramelized flavor, and it is slightly darker in color than fresh milk.

The evaporation process naturally concentrates the nutrients and the calories, so evaporated versions are more calorie filled and nutritious than their fresh counterparts. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. By definition, evaporated milk in the U. S. is not sweetened. If sugar is added, it will be called condensed milk or sweetened condensed milk. This requires less processing since the added sugar inhibits bacterial growth. Evaporated milk is the only product from cows which has government regulations requiring vitamin A to be added. Evaporated milk is made by heating fresh whole until 60% of the evaporates. Unlike condensed milk which begins with pasteurized milk and is not heat processed, evaporated milk is sterilized through heat treatment and a vacuum process, making it more concentrated than whole milk. In this form, the milk will contain a higher fat and protein content that is twice the amount normally found in whole milk. Evaporated milk is processed into whole, lowfat or skim varieties, with each varying in the amount of fat contained in the product. The whole milk variety will contain approximately 8% fat, while the low fat version will have approximately 4% and the skim milk will contain only a б%. Store evaporated milk off the floor in a cool, dry place. Refrigerate opened evaporated milk in a tightly covered container. Use within 3 to 5 days. Leftover should be transferred from the can to another container for storage.

If stored in a covered container in the refrigerator, it can be used safely within 3 days. Evaporated milk is quite versatile allowing it to be altered when preparing recipes or making food substitutions. Canned evaporated milk can be added to an equal quantity of water to produce whole milk. Since it is the water that has been removed from the milk, evaporated milk can be reconstituted by adding an equal amount of water to the evaporated milk if necessary for a recipe. However, if a recipe requires evaporated milk, do not substitute milk or condensed milk, since the recipe has typically be developed with ingredients to support the use of the evaporated milk. Evaporated milk is used often for many different food dishes and desserts, such as custards, to add a rich creamy texture or flavor. It can also be used to make whipping cream if it is first lightly frozen and then whipped. Prior to opening, evaporated milk can be stored for 5 to 7 months at room temperature. After opening, keep the milk refrigerated in an air tight container and use within several days. Undiluted evaporated milk can be used as a lower-fat alternative to heavy in, and. Evaporated milk can be diluted with an equal amount of water and substituted for fresh milk in recipes such as, gravies, sauces, and. Evaporated milk is not the same as Б Б and should not be substituted in recipes. by the US Department of Agriculture, public domain government resourceБoriginal source of article

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