Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.
There are many other kinds of milk available. Why don't we try drinking rats' milk and dogs' milk?
The human body has no more need for cows' milk than it does for dogs' milk, horses' milk, or giraffes' milk.
Cows' milk and soya milk isn't good for me. Almond milk and rice milk is OK. I don't really drink alcohol, either. Maybe wine but only sometimes.
I love milk so much! I make a point of drinking a glass of milk every day. So now anyone who did those milk ads with the milk mustaches, they're my heroes.
Milk is for babies. Human beings are the only species that drinks milk into adulthood and besides that we prefer to drink the milk of another species (enslaved cows and goats), and we have come to consider it normal when, it is actually a pretty perverse form of sexual abuse!
I think that by following the route that I have tried to outline, one gets into a much more interesting and productive series of questions than those that result from saying simply that Chinese don't like milk because they don't like milk.
I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.
While soy milk is an acquired taste, I prefer almond, cashew and coconut milk.
Goat's milk is the closest thing out there to human breast milk. Plus, it is more easily digested than cow's or soy milk. Giving goat's milk to children is popular in Europe and other parts of the world.
I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.
My mother didn't really cook. But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration.
My coffee usually is very light, very sweet with milk preferably Almond Milk but if not available I take whole milk but I'm trying to go vegan, so I try for at least soy.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.