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Lait concentré non sucré, 2 % de matières grasses, enrichi en vitamine A et en vitamine D
Evaporated 2% milk is a concentrated, shelf-stable dairy liquid with a density of 1.065 g/ml, falling between evaporated whole milk and evaporated nonfat in both richness and weight. One US cup weighs approximately 252 g and a tablespoon about 15.7 g. It offers a moderate-fat option for recipes like fudge, mac and cheese sauce, and cream-based soups where you want the body of concentrated milk without the full fat load of evaporated whole milk.
Qu'est-ce que Lait concentré non sucré, 2 % de matières grasses, enrichi en vitamine A et en vitamine D ?
Evaporated 2% milk is a concentrated, shelf-stable dairy liquid with a density of 1.065 g/ml, falling between evaporated whole milk and evaporated nonfat in both richness and weight. One US cup weighs approximately 252 g and a tablespoon about 15.7 g. It offers a moderate-fat option for recipes like fudge, mac and cheese sauce, and cream-based soups where you want the body of concentrated milk without the full fat load of evaporated whole milk.
Les mesures en volume varient, car tassement, texture et structure changent la quantité réelle dans la même cuillère ou tasse. Si les grammes paraissent inattendus, c'est souvent un effet physique. Gardez une méthode constante et vérifiez au poids.
Note du chef:La régularité de chef vient d'un repère volume-poids constant.
Quick convert
- Tasse US = 236,588 mL
- 1 c. à soupe = 14,787 mL
- 1 c. à café = 4,929 mL
Tableau de conversion cuisine
Tasses, c. à soupe, c. à café, ml et oz — tout en un poster imprimable pour huiles, liquides, produits laitiers et sauces.
Produits laitiers
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
- La teneur en MG change la densité : choisissez le lait/la crème avec le bon pourcentage.
- Pour les fromages, râpé vs en cubes modifie le volume : privilégiez les grammes.
FAQ
- How does evaporated 2% milk compare in density to evaporated whole and nonfat?
- At 1.065 g/ml, evaporated 2% milk sits between evaporated whole milk at roughly 1.050 g/ml and evaporated nonfat at 1.082 g/ml, because lower fat content increases the proportion of heavier milk solids while removing some of the lighter fat fraction.
- Can evaporated 2% milk be used to make fudge instead of evaporated whole milk?
- Yes, but the lower fat content at 1.065 g/ml means the fudge will set slightly harder and have a less creamy mouthfeel; add one tablespoon of butter per cup of evaporated 2% milk used to compensate for the missing milkfat.
- Why does evaporated 2% milk have a caramel-like flavor?
- The vacuum evaporation process that concentrates milk to 1.065 g/ml also triggers mild Maillard browning between lactose and milk proteins, creating the characteristic cooked, slightly caramelized taste that distinguishes evaporated milk from fresh dairy.