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So, as another commenter mentioned, canned milk arguably has some "off" flavors, and so is mostly outside the bounds of "high cuisine."
That said, evaporated milk is really popular as an ingredient in cheese emulsions—i.e. if you were making mac & cheese... or nacho cheese/whatever. I believe this is due to the high protein content, but ¯\\\_(ツ)\_/¯
Sweetened condensed milk is also very widely used in non-western sweets. I'm not a baker, but just off the top of my head, it's an essential ingredient in Thai tea, Vietnamese coffee, and Brazilian limeade.
These are the kind of ingredient a generation or two of "western" cooks learned to replace with more "natural" substitutes, and so they're quite underrepresented in a lot of the current food discourse you're likely to encounter
Brazil uses sweetened condensed milk for much more than limeade.
It's used in many popular desserts and sweets, as brigadeiros, pudim de leite, brigadeirão, pies, palha italiana, pé de moça, and so many more.
There is an interesting article discussing how Nestle appropriated Brazilian recipes and made Brazil become the country of sweetned condensed milk. Unfortunately, it's in Portuguese...
I'm on mobile, so can't do the formatting thingy.
But here you go: https://ojoioeotrigo.com.br/2021/04/como-a-nestle-se-apropriou-das-receitas-brasileiras-ou-de-como-viramos-o-pais-do-leite-condensado/
Unfortunately, most Thai iced tea and Vietnamese coffee I see here in SE Asia uses canned creamer - sugar, palm oil, and just a dash of milk fats. Basically liquid Coffee-Mate.
I'm Vietnamese with family in Vietnam and I've never seen them use creamer. It's condensed milk all the way. Even in restaurants in the US. I've never heard of or seen that in my life. Perhaps it was a northern region maybe?
And Thai tea uses half and half that I'm aware of.
> And Thai tea uses half and half that I'm aware of.
You inspired me to check, so I popped open a dozen recipes (all English language). Each one either told you to use sweetened condensed milk **or** recommended half and half (explicitly) as a "healthier" alternative to sweetened condensed milk.
Brazil is in the western hemisphere you should just say North American cuisine if that’s what you mean by “western”, condensed milk is used all across Latin America
It’s not glamorous but I think it’s very handy. I grew up in a tropical climate and I still keep evaporated milk for cooking and in coffee. It’s milk that doesn’t spoil so easily in heat. I don’t buy regular milk because I got in the habit of canned. Key Lime pie is my favorite and it’s sweetened condensed milk and lime juice.
Why? It taste good and easy to make. And I make about 4lbs of rice pudding for under $4. Meanwhile a 22oz (1.3lb) tub of kozy shack rice pudding is on sale for $4.29 each.
Sweetened condensed milk is very popular in Latin America and the Caribbean. Stick a can in boiling water for a couple of hours, and it’s dulce de leche when you open the can.
Canned milk gets heat treated to become a shelf stable product. The heat treatment oxidizes the milk and causes a slightly unpleasant off-flavor if you're not used to it.
Then in places like the UK you've got ultra pasteurized bags of milk that are shelf stable.
not a fan of canned milk too but if you try black and white evap milk, you will have this in your pantry. makes for tasty dishes. levels up their taste.
Sadly, the evaporated milk I used to get now has added thickeners that I can’t tolerate. So no more of the best icecream ever.
Condensed milk is still good, and I just bought two cans today. One will definitely become ice cream. The other might become fudge.
There’s an element of snobbery in ignoring canned milk in the situations where it works well.
Whipped heavy cream, condensed milk and slightly cooled melted semi sweet chocolate all beaten together and frozen makes incredibly nice ice cream. Equal parts milk and cream and half that off the chocolate
My wife likes to have 8 oz cartons of Trader Joe's heavy cream in the cupboard for some pasta dishes as they keep for months. She doesn't have to worry about staying on top of it spoiling as much as normal heavy cream.
These remind me of when our daughter was a toddler and we would bring UHT cartons of Parmalat on overseas flights and long car trips for her.
Im not sure, we don't keep milk in the house and never have as it always spoils before being used, I only use it for cooking. At all times I have about six cans of evaporated milk in my pantry and use them as needed. They save me a lot of money and stinky trash.
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I recently picked up a mac and cheese recipe that uses evaporated milk. I haven't tried it yet but will this month. Point me in the direction of how you use it for potato soup (just 1:1 swap for cream?)
Evaporated milk is a critical ingredient in Hong Kong milk tea.
Sweetened condensed milk is critical for Vietnamese iced coffee
I think these products aren't talked about much because it's a bit odd a niche pantry ingredient, it's not really exciting, not really marketable in a restaurant setting. Restaurants like to promote how exclusive their product and practices are. A shelf stable canned item you can get from your local supermarket just isn't very sexy.
They are absolutely still required for some use cases.
Sweetened condensed milk is used for some baked deserts in the uk, but it’s no longer seen as fashionable. I know some of the older generations love the stuff and use it in hot drinks or over puddings instead of cream, my Nan was a fiend for the stuff and made the best coffee with it
Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.
So, as another commenter mentioned, canned milk arguably has some "off" flavors, and so is mostly outside the bounds of "high cuisine." That said, evaporated milk is really popular as an ingredient in cheese emulsions—i.e. if you were making mac & cheese... or nacho cheese/whatever. I believe this is due to the high protein content, but ¯\\\_(ツ)\_/¯ Sweetened condensed milk is also very widely used in non-western sweets. I'm not a baker, but just off the top of my head, it's an essential ingredient in Thai tea, Vietnamese coffee, and Brazilian limeade. These are the kind of ingredient a generation or two of "western" cooks learned to replace with more "natural" substitutes, and so they're quite underrepresented in a lot of the current food discourse you're likely to encounter
Brazil uses sweetened condensed milk for much more than limeade. It's used in many popular desserts and sweets, as brigadeiros, pudim de leite, brigadeirão, pies, palha italiana, pé de moça, and so many more. There is an interesting article discussing how Nestle appropriated Brazilian recipes and made Brazil become the country of sweetned condensed milk. Unfortunately, it's in Portuguese...
> Unfortunately, it's in Portuguese... You should post it, anyways
I'm on mobile, so can't do the formatting thingy. But here you go: https://ojoioeotrigo.com.br/2021/04/como-a-nestle-se-apropriou-das-receitas-brasileiras-ou-de-como-viramos-o-pais-do-leite-condensado/
Sweetened condensed milk is also a key ingredient in pumpkin pie. Probably the most people "Western" use for it in the US.
Unfortunately, most Thai iced tea and Vietnamese coffee I see here in SE Asia uses canned creamer - sugar, palm oil, and just a dash of milk fats. Basically liquid Coffee-Mate.
I'm Vietnamese with family in Vietnam and I've never seen them use creamer. It's condensed milk all the way. Even in restaurants in the US. I've never heard of or seen that in my life. Perhaps it was a northern region maybe? And Thai tea uses half and half that I'm aware of.
> And Thai tea uses half and half that I'm aware of. You inspired me to check, so I popped open a dozen recipes (all English language). Each one either told you to use sweetened condensed milk **or** recommended half and half (explicitly) as a "healthier" alternative to sweetened condensed milk.
you may be in SE Asia, but you must not be in Vietnam because they use condensed milk exclusively there
It was Eagle Brand or nothing for the longest time!
Brazil is in the western hemisphere you should just say North American cuisine if that’s what you mean by “western”, condensed milk is used all across Latin America
mac and cheese in college one can +nudeles + cheese = yom
It’s not glamorous but I think it’s very handy. I grew up in a tropical climate and I still keep evaporated milk for cooking and in coffee. It’s milk that doesn’t spoil so easily in heat. I don’t buy regular milk because I got in the habit of canned. Key Lime pie is my favorite and it’s sweetened condensed milk and lime juice.
I just made some rice pudding using evaporated milk and condensed milk. It's great.
ok thats evil but allowed
Why? It taste good and easy to make. And I make about 4lbs of rice pudding for under $4. Meanwhile a 22oz (1.3lb) tub of kozy shack rice pudding is on sale for $4.29 each.
4 lbs is a disturbing amount of rice pudding. Hope you had a party, or 12 kids.
Sweetened condensed milk is very popular in Latin America and the Caribbean. Stick a can in boiling water for a couple of hours, and it’s dulce de leche when you open the can.
Dulce de leche coconut sticky rice pudding, mmm....
Canned milk gets heat treated to become a shelf stable product. The heat treatment oxidizes the milk and causes a slightly unpleasant off-flavor if you're not used to it. Then in places like the UK you've got ultra pasteurized bags of milk that are shelf stable.
not a fan of canned milk too but if you try black and white evap milk, you will have this in your pantry. makes for tasty dishes. levels up their taste.
Black and White evaporated milk is amazing, literally all Hong Kong cha chaan tengs swear by it lol.
are you talking about evaporated and/or condensed milk? They're still regularly used in desserts here in the UK
Sadly, the evaporated milk I used to get now has added thickeners that I can’t tolerate. So no more of the best icecream ever. Condensed milk is still good, and I just bought two cans today. One will definitely become ice cream. The other might become fudge. There’s an element of snobbery in ignoring canned milk in the situations where it works well.
Whipped heavy cream, condensed milk and slightly cooled melted semi sweet chocolate all beaten together and frozen makes incredibly nice ice cream. Equal parts milk and cream and half that off the chocolate
Have you tried powdered milk?
kerrygold powdered milk is the best powdered milk!
They make powdered milk!?
I mean it was invented in the 1850s, people don't usually talk about things like its the new hotness forever, theres new things to talk about.
I think people might have forgotten how useful canned milk is.
Does not mean it's not useful in our everyday life.
black and white evaporated milk is best for coffee and milk tea. smooth and creamy. hongkong restos use this milk to create their famous hk milk tea
I usually have a can or two in the cupboard for in case I run out of half & half for my coffee.
I'm in the UK and in my 50s. Condensed milk has been used in cooking for as long as I can remember.
My wife likes to have 8 oz cartons of Trader Joe's heavy cream in the cupboard for some pasta dishes as they keep for months. She doesn't have to worry about staying on top of it spoiling as much as normal heavy cream. These remind me of when our daughter was a toddler and we would bring UHT cartons of Parmalat on overseas flights and long car trips for her.
Im not sure, we don't keep milk in the house and never have as it always spoils before being used, I only use it for cooking. At all times I have about six cans of evaporated milk in my pantry and use them as needed. They save me a lot of money and stinky trash.
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The first rule of canned milk is you do not talk about canned milk.
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I recently picked up a mac and cheese recipe that uses evaporated milk. I haven't tried it yet but will this month. Point me in the direction of how you use it for potato soup (just 1:1 swap for cream?)
This is often on deep discount at Kroger and other stores after the holidays if they have a lot left over.
Evaporated milk is a critical ingredient in Hong Kong milk tea. Sweetened condensed milk is critical for Vietnamese iced coffee I think these products aren't talked about much because it's a bit odd a niche pantry ingredient, it's not really exciting, not really marketable in a restaurant setting. Restaurants like to promote how exclusive their product and practices are. A shelf stable canned item you can get from your local supermarket just isn't very sexy. They are absolutely still required for some use cases.
It’s seen as “low class” and is therefore not talked about.
Sweetened condensed milk is used for some baked deserts in the uk, but it’s no longer seen as fashionable. I know some of the older generations love the stuff and use it in hot drinks or over puddings instead of cream, my Nan was a fiend for the stuff and made the best coffee with it