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  2. What to use when you're out of heavy cream - AOL

    www.aol.com/news/youre-heavy-cream-232719932.html

    For each cup of heavy cream in a recipe, whisk together 2/3 cup soy milk and 1/3 cup oil. You can use olive oil or vegetable oil — it depends on the general flavor of the dish you plan to use it ...

  3. Two-percent and 1% milk contain the percentages of milk fat you would expect, and skim milk contains less than 0.5% milk fat. You can usually use whipping cream and heavy cream in recipes ...

  4. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

    www.aol.com/milk-substitute-recipe-15-swaps...

    Half and half is made of 50 percent whole milk and 50 percent heavy cream, so it’s an ideal milk substitute—use it in equal amounts. 3. Evaporated Milk. Evaporated milk is exactly what it ...

  5. Macaroni and cheese - Wikipedia

    en.wikipedia.org/wiki/Macaroni_and_cheese

    Other cheeses can be used such as Gruyère, Gouda, Havarti, and Jarlsberg cheese. [23] Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce. [3]

  6. The Secret Ingredient for Creamy Jarred Pasta Sauce Without ...

    www.aol.com/lifestyle/secret-ingredient-creamy...

    A pinch of sugar can balance the acidity, or if you want to get fancy, a splash of heavy cream turns it into a rich, silky tomato cream sauce. Even a spoonful of butter melts right in and makes ...

  7. Evaporated milk - Wikipedia

    en.wikipedia.org/wiki/Evaporated_milk

    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 ...

  8. The Secret Ingredient to the Creamiest Pasta Sauce (Without ...

    www.aol.com/lifestyle/secret-ingredient...

    Besides pantry staples like olive oil, salt and dried chile, all you need to make this pasta sauce is a can of chickpeas, 1/2 of an onion, 2 cloves of garlic, a sprig of rosemary, chicken broth ...

  9. Vacuum evaporation - Wikipedia

    en.wikipedia.org/wiki/Vacuum_evaporation

    This process was invented by Henri Nestlé in 1866, of Nestlé Chocolate fame, [citation needed] although the Shakers were already using a vacuum pan before that (see condensed milk). This process is used industrially to make such food products as evaporated milk for milk chocolate and tomato paste for ketchup.

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