/ck/ - Food & Cooking

Anonymous Mon Aug 29 10:14:28 2016 No.8041471 [View]
File: 14 KB, 370x370, 051117090-01-evaporated-milk_xlg_sql.jpg [View same] [iqdb] [saucenao] [google]

>>8041379
I've only seen evaporated milk as a viscous liquid, where powdered milk is sold as 'powdered milk'. I guess it's differences regarding where we're from.

Anonymous Tue Dec 1 22:48:55 2015 No.7130045 [View]
File: 14 KB, 370x370, 051117090-01-evaporated-milk_xlg_sql[1].jpg [View same] [iqdb] [saucenao] [google]

My preference is to use two eggs, 5 oz of evaporated milk, and 8 oz of LITERALLY ANY CHEESE.

I've yet to find something this cocktail won't emulsify. I've tried cheddar, american, provolone, parmesean, havarti, romano, and I forget the rest, but I've tried a lot. I get creamy loveliness everytime.

I've also tried Velveeta, but that isn't cheese.

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/ck/ - Food & Cooking

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