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I am looking for a low fat plant based substitute for evaporated canned milk. Many recipes substitute canned coconut milk or PB half and half. Both are high in fat and give everything a coconut flavor. Any alternatives?

Open Office Hours

Eric Wynkoop - Open Office Hours

Recorded

This event was on November 29, 2022

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Cathy Chapman

I am looking for a low fat plant based substitute for evaporated canned milk. Many recipes substitute canned coconut milk or PB half and half. Both are high in fat and give everything a coconut flavor. Any alternatives?

Answer

So, you know the the quick answer here would be to use a powdered plant milk and you can find products like oat based products and and there are others that you can then mix with water to create a plant-based milk, but you can adjust that that consistency in terms of the the flavor intensity for example, even the viscosity to a certain extent and so that might be your best approach to this particular situation and then you know with a product like that, you know, you can take it in a Savory or sweet direction. Of course by adding a favorite sweetener of yours often a liquid sweetener works well with these liquid based products Okay. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.