Ask Food Author Pam Anderson Your Question And The Carnation Virtual Kitchen
By valmg on Dec 06, 2009 with Comments 11
Do you know what gives evaporated milk it’s taste?
From the Carnation Evaporated Milk website
Evaporated milk is fresh milk which is carefully heated to remove half the water. As a result of the evaporation of water, the milk becomes richer and creamier also increasing the amount of protein and calcium per serving.
There are some foods that I will only use a certain brand of. Evaporated milk is one of them, I use it to make my Corn Sausage Chowder. My favorite is Carnation Evaporated Milk . I have tried a store brand and another brand and found the Carnation had the best flavor.
Carnation Evaporated Milk has teamed up with best selling author, Pam Anderson, also food columnist for USA Weekend, Better Homes and Gardens Magazine and author of the cook book series The Perfect Recipe, to offer you the Carnation Virtual Kitchen.
This interactive online virtual kitchen, TheCookingMilk.com, offers recipes, tips and tools to help create an easy, financially smart and stress-free holiday season. There’s also a free “Holiday Houseful” Recipe Guide featuring the perfect recipe for every entertaining occasion this holiday season, including everything from Brunches and Potlucks, to Game Day and Appetizers and even Leftovers! Readers can send away for a free printed booklet of the guide or download one right away.
Carnation has offered me a really cool opportunity. They’ve invited me to ask Pam Anderson ten of my own questions. The kitchen is one place I don’t know everything so I could probably keep her busy for a few days. Since I can’t have her move in I thought rather than hog her all to myself it’d be more fun to share this opportunity with you. Besides, without readers blogging wouldn’t be nearly as much fun.
So email me or leave me a comment with the cooking or entertaining question you’d most like to ask Pam Anderson. Got a food or cooking question? Are you looking for a secret or a tip? Need planning help? I’ll compile a list and send it on over to her. When I receive the answers I’ll share them here, along with some love for the folks that asked them.
So let’s hear it!
Filed Under: Announcements • Good stuff!
I’d love to ask a question…
For years I’ve tried dozens of different sugar cookie recipes but have never been able to find the perfect one to make cake-like, soft sugar cookies that can also be rolled and cut. Is there a secret ingredient I’m missing?
Back when I remember my aunt using Carnation evaporated for her coffee. It was also used for baby formulas made from scratch until Similac and Infamil entered the market big time.
My mom & I have recently been discussing the difference between broth and stock. My question would have to be, what exactly is the difference and are they interchangeable in recipes?
I am interested in finding the best way to store spices. They are so expensive to have them expire so quickly.
I had to come back because I though of another question. For Thanksgiving dinner I made a new (to me) stuffing recipe that called for chopped shallots. I had never used shallots before and even had trouble finding them at the grocery. I did finally find some and am wondering what makes a shallot different than say… a yellow onion?
For years the signature ice cream in Disneyland was Carnation’s Fantasia. Carnation no longer supplies the park. I have researched and cannot find it anywhere. can you help by giving me a guide “recipe” to make. I understand it involves pistachio, banana, and bordeaux cherry ice cream but am not sure. Perhaps it has been rebranded and/or renamed. It would be simply scrumptious ala mode.
How can I cook food economically for entertaining purposes?
Is it ok for me to serve only appetizers at 2:00 in the afternoon, hoping that people would have breakfast or lunch before they got there?
Left over meats always seem to dry out and have their flavor change. What’s the best way to store leftover cooked meat in order to preserve flavor and moistness?
My son prefers boxed macaroni and cheese over that made from scratch. Is there a way to make it from scratch that will give it a similar taste?
This one’s from me.
It’s about my favorite food ever.
I love heavy, rich cheesecake, a la New York Style.
Any tips for a first time cheesecake maker?
I understand they’re a lot of work to make so I’d want to do it right.
Thanks.