- alkapal Oct 31, 2012 12:52 PM
Where are you from and how is (was) it used?
From California, and evaporated milk wasn't used for anything but Libby's-recipe pumpkin pie while I was growing up. Now and again I used it in place of cream in cooked or baked dishes, to save fat and calories, but that has naught to do with where I'm from.
I have two cans of evaporated milk. I specifically remember that I bought them to make a recipe.... but I forgot which recipes I bought it for. :P
Since you nicely mentioned it, I decided to pop one open and am now drinking it. And now just added some tea leaves and microwave it. :P
DC,Europe and Montana equal ties to all,with most of ten years in Asia,Pacific rim
Ever since I can remember we always had it on hand.I still do,all three fat percentages as a just in case sort of thing. Also powdered and Parmalat
Bechamel,puddings and custards,cheese sauce,cake,coffee and tea,12oz + 12oz h2O into a gallon of milk a quart down.It isn't my first choice milk product,but it will stretch fresh milk,saving a trip to the store that may not have milk or power.Handy in a pinch.
So California. I don't use it at all now but when I was a kid it was basically a substitute for cream. I remember pouring it on jello and oatmeal and also adding it to a frying pan of frozen hash browns to make these creamy potatoes that were then topped with cheddar cheese until melted.