Re: Whole milk substitute

On 12 May 2008 01:16:47 GMT, Opus the Penguin
<opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote:

>I want to make some Mexican candy (recipe below) that calls for 1/4 cup 
>whole milk. We don't buy whole milk. What happens if I use 1% milk? 
>Would it work but not be as rich, or would it be a disaster. If the 
>latter, I'll just use 1/8 cup eva****ated milk and 1/8 cup water.
>
>Jamoncillo (Dulce de Leche) recipe
>
>1 cup whole pecans
>1/4 cup whole milk
>1 cup sweetened condensed milk
>
>Line a pie pan with wax paper.
>
>In a blender, mix whole milk for 2 minutes. Over medium heat, boil the 
>sweetened condensed milk, stirring constantly. Once it starts boiling, 
>remove from the heat and add the milk from the blender. Mix well. 
>Continue mixing and then pour into prepared pie pan. Garnish with whole 
>pecans. Let cool before cutting into squares or desired shape.

Let me trot out an old saying that I'm sure you've heard before and
will probably hear again: Cooking is an art, baking is a science.

 Wait a minute, I'm not finished. I realize that candymaking is not
the same as baking, but I'm pretty sure that the amounts and the
specific ingredients will make a much more profound difference in the
end product of candymaking than it would in mere cooking.

 And why worry about the whole milk when you've gotta use sweetened
condensed in there anyways? Check the fat content of THAT stuff.
Anyways, my belief is that when making candy or baking pastries or
cakes or anything like that, do not skimp on the sugar and fat. Just
make less of it and don't eat so much. Candy and baked goods deserve
the full treatment, it's up to the end user to decide how they want to
use/consume them. Sounds like a good recipe, something a little
different. I wouldn't skimp on a thing. Make it full fledged the first
time, figure out how and where you can cheat the second time making
it. Sounds pretty milk intensive to me. I mean what, is the protein
from the pecans supposed to bind with the fat from the milks? Hmm...

Sounds interesting.
-- 
candeh