Concentrated milk, a magic ingredient?
For the summer, the slogan is "lightened". But beware, no question of cutting on the taste! So for lighter dishes but still good, replace the cream with the milk concentrated. With its melting and unctuous texture we only see fire and the calories melt like snow in the sun. Because it must be known that it is 4 times less fat than a whole liquid cream and that it exists even in skimmed version.
You wanted to make a cross on the cream chantilly ? The milk concentrated in realizes a light, frothy as well salty as sweetened. Good news, no? For a chantilly scented, just heat it slightly and let it infuse what you want. Then you put him a quarter of an hour at the freezer and he will be whipped without problem.
In the sauces that accompany the summer dishes, there is often butter and cream galore. Lighten it up by introducing your new best friend, the milk concentrated. It is also a substitute for milk. Just add the same amount of water and you have to milk whole. You can do it in pies, the quiches, the cakes, gratins and even salted puddings. It brings a soft side without common measure.
And the must, its long storage date makes it an ally of choice. We can forget it in the bottom of a closet and when cooking, when we realize that we have neither milk, no cream, and of course it's Sunday afternoon, everything is closed ... milk concentrated is the Zorro cooks and cooks!
You wanted to make a cross on the cream chantilly ? The milk concentrated in realizes a light, frothy as well salty as sweetened. Good news, no? For a chantilly scented, just heat it slightly and let it infuse what you want. Then you put him a quarter of an hour at the freezer and he will be whipped without problem.
In the sauces that accompany the summer dishes, there is often butter and cream galore. Lighten it up by introducing your new best friend, the milk concentrated. It is also a substitute for milk. Just add the same amount of water and you have to milk whole. You can do it in pies, the quiches, the cakes, gratins and even salted puddings. It brings a soft side without common measure.
And the must, its long storage date makes it an ally of choice. We can forget it in the bottom of a closet and when cooking, when we realize that we have neither milk, no cream, and of course it's Sunday afternoon, everything is closed ... milk concentrated is the Zorro cooks and cooks!
