Yes
Milk is generally used to glaze a pie crust, bread, biscuits, rolls, etc. It makes the surface shiny and brown nicely. Just brush on a small amount with a pastry brush (looks sort of like a paint brush). Egg white is used to seal the inside of a pie crust so the juices don't soak into the crust and make it soggy.
It is a brand of canned or evaporated milk. My Mother used to name it in her recipe: Add 1 cup Sego--but we all knew it was the canned milk.
i dont think so. use regular milk instead of canned. that would work
It depends on what you are trying to accomplish. Washes should be applied with a brush. An egg white wash will make it shiny. An egg wash with the yolk left in while make it golden and shiny. For scones or tea biscuits (American usage) milk or cream may be used simply to make it brown. To glaze a fruit tart I've found the best glaze to be apricot preserves over the fruit, which sits on a pastry cream on top of a pastry crust. This would not be baked.
Goat milk, preferably raw, but the kind in the grocery store will work too. Avoid canned. Canned milk specially for puppies can be used, but it is very expensive for just 1 can, and goat milk is proven to be the best alternative for puppies.
Egg yolk, milk(or cream), sugar, vanilla, and a crust (graham cracker or flour crust).
Rabbits do not produce milk as a viable food source for humans. Their milk production is limited, and their diet and care requirements make commercial milk production impractical. Rabbit milk is primarily used to feed baby rabbits for a short period of time.
There are a few things that can be substituted for baby sheep's milk. Powdered buttermilk, powdered calf-milk, canned milk, whipping cream, and full fat Greek yogurt can all be used as a substitute for a baby sheep.
depends on the type of glass, and only special types of glaze can be used
no
Canned coconut typically refers to coconut meat or coconut milk that is packaged in a can for convenience and extended shelf life. Canned coconut milk is made by blending the flesh of mature coconuts with water and then straining it to create a creamy liquid, often used in cooking and baking. Canned coconut cream, on the other hand, is a thicker, richer version with a higher fat content. Both products are popular in various cuisines, particularly in Southeast Asian and Caribbean dishes.
do they not have? i dont think they had many meat's because they had to be canned and dried. leaving no nutritional value for the soldires on the front lines. thats why they used powderd milk, canned cheese and canned bread. so that they could not be contaminated by dirt. hope that answered our Q'!