(Closed) NWR cooking question

posted 6 years ago in Cooking
Post # 3
Member
3553 posts
Sugar bee
  • Wedding: August 2014

I always sub in evaporated milk for heavy cream when I’m cooking. I’ve never had any problems with it.

Post # 5
Member
46421 posts
Honey Beekeeper
  • Wedding: November 1999

It depends on what you are making. Like the pp, I frequently substitute non fat evaporated milk but some things require a certain amount of fat for the necessary balance of ingredients.

Post # 7
Member
3553 posts
Sugar bee
  • Wedding: August 2014

@peachacid:  I usually do equal parts, but I most often sub it in alfredo sauce. Like pp said it depends on what you’re making.

Post # 9
Member
993 posts
Busy bee
  • Wedding: May 2013

Depending on what I’m making, I use yogurt or sour cream.

Post # 12
Member
46421 posts
Honey Beekeeper
  • Wedding: November 1999

@peachacid:  I added some recipes so you can compare the one you plan to use.

Post # 13
Member
10453 posts
Sugar Beekeeper
  • Wedding: February 2014

I usually do half and half and things turn out good.

The topic ‘NWR cooking question’ is closed to new replies.

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