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The result is a liquid with twice the milk fat (and twice the dry milk solids) of fresh milk, says Sébastien Canonne, MOF, pastry chef and founder of The French Pastry School in Chicago ...
Condensed milk is used in recipes for the Brazilian candy brigadeiro (where condensed milk is the main ingredient), key lime pie, caramel candies, and other desserts. Condensed milk and sweetened condensed milk are also sometimes used in combination with clotted cream to make fudge in certain countries such as the United Kingdom.
Scalded milk; Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can; Evaporated milk, (less concentrated than condensed) milk without added sugar; Baked milk is milk simmered on low heat for long time which results in mild caramelization.
Evaporated milk, known in some countries as "unsweetened condensed milk", [1] is a shelf-stable canned cow’s milk product for which approximately 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk , which contains added sugar and requires less processing to preserve, as the added sugar inhibits ...
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Therefore, liquid and solid are both termed condensed matter. On the other hand, as liquids and gases share the ability to flow, they are both called fluids. A liquid is made up of tiny vibrating particles of matter, such as atoms, held together by intermolecular bonds. Like a gas, a liquid is able to flow and take the shape of a container.
Condensed milk: Milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added. Cottage cheese: A cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. Cream
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