Milk is one of the most common ingredients in many palatable cuisines and desserts. More than the fresh or powdered milk, many cooks prefer to use evaporated and condensed milk nowadays. Evaporated milk is used mostly in salted recipes of meat, poultry, fish, vegetables and soup while the condensed milk is used for desserts because of its creamy sweetness.
For more than a century now, both types of milk have predominantly taken the place of fresh milk in culinary use. The reason for this is due to their being less prone to bacterial contamination and user-friendly in terms of healthy avoidance of food germs.
Evaporated milk, as its name implies, is a milk product with approximately 60% of original water content eliminated through an evaporation process. It then goes through homogenization while adding stabilizers and vitamins after which it is canned and sterilized.
Condensed milk, on the other hand, goes through the similar process of removing 60% of its milk water content with lesser need for further sterilization due to the substantial amount of sugar added. Its 45% sugar content has the capacity to prevent the growth of microbes the reason why it does not require the same degree of sterilizing compared to evaporated milk.
There are chefs today, however, who still go by the use of the more naturally pure coconut milk in their cooking. Not only do they consider coconut milk as a source of a more vegetarian luscious milk flavor but they also prefer its greater nutritional and health value than dairy milk products.
Coconut milk is found to be richer in vitamin and mineral contents which include the calcium, potassium and chlorides needed by the body. Its lipid contents are made up of short and medium-chain fatty acids that are easily metabolized by the highly energized body.
Even with a considerable fat content, it would still be capable of catalyzing weight loss due to its fatty content’s ability to be easily broken down and burned compared to other types of saturated fats. One of its most health beneficial fat ingredients is the lauric acid, the nutrient contained in lactating mother’s milk responsible for developing strong bones and sharp brains.
Coconut milk is also known to be a potent fighter against of virus, bacteria and other disease casing germs. It is capable of increasing the body’s resistance against common virus-cause illnesses like colds and influenza.
Medical researchers of today are counting on the potential of coconut milk to provide the virus-fighting ingredients that could ultimate combat HIV. If it has the capability now of preventing cancer, then coconut milk could very well gain triumph over other deadly diseases such as AIDS.
Without unnecessarily depreciating the value of one over the other, a well-meaning chef could better consider combining the health-nutrient rich coconut milk with the delectable flavors of evaporated and condensed milk in order to come up with an undefeatable blended taste of delectable foods and desserts.
No related posts.