Canned Milk Cooking Tips

1. To open canned milk, use a standard can opener and punch holes on the opposite sides of the milk can. This technique will ensure easy pouring.
2. Evaporated milk will add creaminess to thick sauces, puddings, and slow-cooking recipes. One of its great qualities is that it doesn’t curdle even when cooked under high temperatures.
3. Canned milk makes for an excellent dipping sauce for breading meats, fish, and poultry.
4. If need be, very cold whole evaporated milk can be whipped, but it will collapse quickly. Whip just before serving and don’t expect to store any leftovers.
5. If you must substitute evaporated milk with whole milk, 1/2 cup evaporated milk plus 1/2 cup water is equal to one cup whole milk.
6. Condensed milk contains sugar, thus it is normally used for sweets. Condensed milk in baked goods lends crust color, tenderness, moisture, and flavor. By lessening the sugar in the recipe, you can cut the caloric count of a super sinful dessert.
7. Carmelized condensed milk is a specialty topping for desserts. However, preparing it is quite dangerous and should not be attempted by amateurs. To caramelize condensed milk, boil a sealed can of condensed milk for two to three hours. The can must be permitted to cool down completely before opening to avoid any risk of explosion and possible burns.
8. When storing canned milk, place it an airtight plastic. One trick is to put a cling wrap over the opening and wrap it tightly with a rubber band. Canned milk should be refrigerated and used up within five to seven days after opening.
9. Do not freeze evaporated milk. The milk solids separate from the water when thawed and no amount of stirring and blending will completely restore it back to its original consistency.