The main difference between using evaporated milk and fresh milk in baking is that evaporated milk has a thicker consistency and a slightly caramelized flavor due to the evaporation process. This can result in a richer and creamier texture in baked goods compared to using fresh milk.
For purposes of baking there is no real difference. The lemon juice from the green bottle if you read the label, you will see that it is from concentrate, and fresh squeezed is exactly that, fresh squeezed.
Some alternatives to powdered milk for baking recipes include fresh milk, evaporated milk, condensed milk, almond milk, soy milk, and coconut milk.
the difference between fresh water and potable water is fresh water can come form the ground, and/or, ice burgs.
Fresh water is evaporated faster.
Actually babies can drink evaporated milk. In the 60's it was frequently fed to infants as formula. They advertised as Dr. recommended. Some people mix infant vitamins in with the milk to add nutrients. Mix 1/2 evap. milk, 1/2 water.
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Fresh water is evaporated faster.
Fresh water is evaporated faster.
You can buy fresh yeast for baking at most grocery stores, specialty baking shops, or online retailers.
Common alternatives to milk powder in baking recipes include using fresh milk, evaporated milk, condensed milk, almond milk, soy milk, coconut milk, or a combination of water and butter as a substitute.
Fresh baking powder typically has a neutral or slightly tangy smell.
The first one is FRESH while the latter is fermented.