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tyytjones

post #1 of 3
9/26/09 at 3:49pm
Thread Starter 
Hi everyone. Thank you very much for letting me join. I love to cook and love all the cooking shows on tv I have a question if I may can you subsitute real milk or 2% milk
for canned evaporated milk in stews and soups. Canned milk for some reason makes me alittle quesy, and I want to make alot of homemade stews and soups this winter and all or most of the recipes I like call for canned milk. Any help you can give me
with this will be greatly appreciated. thanks again and am really looking forward to
reading all or most of the posts.
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post #2 of 3
9/26/09 at 7:58pm
Hi tyytjones, and welcome to Chef Talk. We hope you enjoy the forums, but also take a look at the blogs, photo galleries, cooking articles, etc.

I recommend you post your milk question in the Food and Cooking Questions general forum, where such questions should be posted. I'm sure you'll get a reliable answer to your question quickly. Good luck!

Welcome,
Mezzaluna
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post #3 of 3
9/27/09 at 1:24am
Thread Starter 

thank you

thanks so much when I had time to read some I found that section, sorry I put it in
the wrong column I'm alittle new at using forums. Alittle new at using a computer
also, but am 58 and learning, thanks for the tip. and for your time. sincerely tyytjones
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