Can you use evaporated milk for a substitute of heavey whipping cream?(urgent)?!
makeing key lime pie please answer! urgent!!Www@FoodAQ@Com
Answers:
Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces!. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce!. Don't let the sauce boil!. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted!. Stir the thickener into a paste first to prevent lumpsWww@FoodAQ@Com
No but,you could do this:
Meringue:
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating!. While beating, gradually add sugar!.
Spread meringue on top of key lime filling!.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops!. Allow to cool before serving!. Garnish with thinly sliced rounds of key lime dipped into coarse sugar or a fresh sprig of mint!.Www@FoodAQ@Com
Meringue:
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating!. While beating, gradually add sugar!.
Spread meringue on top of key lime filling!.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops!. Allow to cool before serving!. Garnish with thinly sliced rounds of key lime dipped into coarse sugar or a fresh sprig of mint!.Www@FoodAQ@Com
No, but you can use sweetened condenced milk in this case at least!. Just don't add so much sugar though otherwise with the sweetened condenced milk it will be sickly sweet!.Www@FoodAQ@Com
No unfortunately - not the smae consistency!.Www@FoodAQ@Com
nopeWww@FoodAQ@Com