How Do You Measure Sweetened Condensed Milk? - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: How Do You Measure Sweetened Condensed Milk? (/showthread.php?tid=181081) Pages:
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How Do You Measure Sweetened Condensed Milk? - BarbaraS - 12-27-2016 How do you measure sweetened condensed milk? I want to make a Key Lime Pie and the recipe calls for 3 cups. Do I measure in cup versus a liquid measure? Never had this problem before. Barbara RE: How Do You Measure Sweetened Condensed Milk? - Gourmet_Mom - 12-27-2016 Since I don't pay attention to how to measure stuff for cooking, I'm no help here. Sorry, Barbara! RE: How Do You Measure Sweetened Condensed Milk? - Cubangirl - 12-27-2016 How big are your cans? Depending on brand they can be anywhere from 12 oz. to 16 oz. If they are 12 use 2. Most are 14 oz now. I use this for sticky liquids such as condensed milk, jam, honey, etc. adjust a cup . I have 3 sizes, but use the 2 cup the most. If you are using Eagle full fat condensed 1 cup weighs 312 g. for example. So you can weigh it. One more reason to have a good kitchen scale. PS, 3 cups of condensed milk is a lot of sweetness. What are you making? RE: How Do You Measure Sweetened Condensed Milk? - Cubangirl - 12-27-2016 Daphne, If you don't measure when baking you can get very unexpected results, not usually good. RE: How Do You Measure Sweetened Condensed Milk? - Gourmet_Mom - 12-27-2016 Exactly, Alina! Thus the reason I don't bake much! Lol! But I do use a dry measure for dry, and liquid for liquid, but for liquid, I'll use a dry measure in a pinch. Never the other way around. Oh, and I weigh for bread. But again, since I don't bake much, I'm hesitant to post for baking technique. RE: How Do You Measure Sweetened Condensed Milk? - cjs - 12-28-2016 I also go by the oz. in the can to decide how much. Haven't made a Key Lime pie forever! RE: How Do You Measure Sweetened Condensed Milk? - BarbaraS - 12-28-2016 I used the Eagle brand 14 oz cans. I googled and one site came up with 1 1/2 cups per 14 oz can. So I used 2 cans to make a Key Lime pie. Thanks!! Barbara RE: How Do You Measure Sweetened Condensed Milk? - Gourmet_Mom - 12-28-2016 So how did the pie turn out?!?! RE: How Do You Measure Sweetened Condensed Milk? - cjs - 12-29-2016 yes, I'm still craving RE: How Do You Measure Sweetened Condensed Milk? - Cubangirl - 12-29-2016 So now I want Key Lime Pie. Of course, it won't be real as I have no access to real FL key limes. So I'm going to make the next best thing. I'm curious about Barbara's pie. I think it would be too sweet for me, so I'm going to do the recipe below. It is great. I have an abundance of lemon thins (both from TJ's and Costco so I'll use those instead of graham crackers. Here's my recipe: KEY LIME PIE***** Prepare the filling first so it can thicken during the time it takes to prepare the crust. Can use NO-WEEP MERINGUE TOPPING instead of whipped cream. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. Oven Temperature: 325°F Servings: 8 Preparation Time: 23 minutes Cooking Time: 37 minutes Inactive Time: 4 hours Total Time: 5 hours LIME FILLING 4 tsp. grated lime zest ½ cup lime juice from 3 to 4 limes 4 large egg yolks 1 (14-ounce) can sweetened condensed milk GRAHAM CRACKER CRUST 5 oz. lemon crisp thins broken into chunks (will yield 1 cup crumbs) 2 TBS. granulated sugar 5 TBS. unsalted butter , melted WHIPPED CREAM TOPPING ¾ cup heavy cream ¼ cup confectioners' sugar (1 oz.) ½ lime, sliced paper thin and dipped in sugar (optional) FOR THE FILLING: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken (about 30 minutes) FOR THE CRUST: Adjust oven rack to center position and heat oven to 325° degrees. Melt butter in microwave in measuring cup, about 2 -4 minutes. In a min food processor, process the lemon thins cookies until evenly fine. You should have 1 cup crumbs. Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the mixture into a 9" pie pan; press crumbs over bottom and up sides of pan to form even crust. Use thumbs and bottom of ½ cup measuring cup to square off the top of the crust. Bake until fragrant, and beginning to brown about 15-18 minutes. Transfer pan to wire rack and cool completely minimum of 20 minutes. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) FOR THE WHIPPED CREAM: Up to 2 hours before serving. whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 TBS. at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. Recipe Type: Baking Illustrated, Desserts, Lime, Pies Source: Baking Illustrated page 208 |