Condensed Milk. The New Cream of The Crop

Condensed milk has always received a bad rap. Foodies with attitude have shunned it for a long time yet condensed milk and its' cousin , evaporated. have been much beloved ingredients in South American and Southeastern Asian cooking. It was recently glorified in one of the better articles in Wednesday's' New York Times Dining section .

The piece written by regular writer, Julia Moskin, gives a pretty good explanation of condensed milk's history and uses. It was on e of the world's early processed foods having been invented by Gail Borden in 1856. Condensed milk was also one of the first processed foods sent to war with Borden supplying the Union Army. Since then it has been embraced by other continents, being made into a coconut fudge in Brazil and a main ingredient in Vietnamese tea. The Taiwanese love to cook with it as well,, using it as a vital part of many dishes.

Americans have a snobby altitude when to comes to condensed milk yet with it, home candy makers can make the best fudge ever. Cook fudge with regular milk and you'll wind up with sugar crystals. Condensed milk doesn't allow for this. Instead you'll get a rich creamy texture similar what's\; found in fudge stores. Also condensed milk one of the main ingredients in Key Lime Pie that keeps the texture silky and smooth.

Don't discount condensed milk. This is a wonderful ingredient , especially for bakers and candy makers It gives a richness and creaminess to dishes and treats. Consider it in a new light. treat as you would any gourmet ingredient - with respect and fascination.