Substitution stuff

Mel's Cookin'

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#3
Milk substitutions:

Evaporated Milk - for every 8 ounces of evaporated milk called for in a recipe, simmer 2 1/4 cups whole milk until it reduces to one cup. Do not allow it to come to a boil, just a gentle simmer. Boiling changes the protein structure and the character of the milk in cooking.

Sweetened condensed milk - for every 14 ounces (one can) of sweetened condensed milk called for in a recipe, mix 1 1/4 cups granulated sugar into 1 cup of evaporated milk. Heat it just enough to get the sugar to dissolve completely.

Evaporated milk from powdered milk, for cooking or baking - 1 1/3 cup water, 1 cup powdered milk, 2 tbsp. oil The oil will not stay mixed so before you use it, shake or vigorously stir again.
 

Mel's Cookin'

Word based person lost in a video world!
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Brass Subscriber
#4
You can substitute any liqueur that has a complementary flavor equally for vanilla extract or vanilla paste. Many times, the liqueur will produce a more complex flavor profile than vanilla extract will. Fruit wines will also substitute for extracts in recipes. In cooking or baking, the alcohol burns off so you don't have to worry about giving your toddler a buzz.
 

Mel's Cookin'

Word based person lost in a video world!
Moderator
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#6
So don’t add it till your done cooking is what you’re saying ?
The pirate cakes in the jars from long ago, had the rum added after the sauce was made... bigger punch.

If added it when the sauce was cooking, like the recipe called for, there would have been a hint of rum but no punch.

If there isn't anyone under 21 in the house, definitely add it after you finish cooking. :)