Herb/Chile Flavored Mexican Milks?
On a Mexican groceries website, I saw cans of evaporated milk seasoned variously with poblanos, cilantro, chipotle, and jalapeno. For the life of me I can't imagine what these would be used for.
I asked Steve Sando, Mexcian food guru over at the Rancho Gordo website, what he knew about them, and he was baffled. Does anyone know what these oddly flavored milks would be used for?
Here's the address of the items in the store:
http://www.mymexicanpantry.com/lacteos-dairy.html
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4 Comments:
From the Institute of Food Technologists web site -
"Nestlé: Nestlé Carnation Sazonada Leche Evaporada Sazonada (Seasoned Evaporated Milk)
Evaporated milk is usually unflavored and intended for baking sweet desserts and dishes. Not the case with Nestlé Carnation Sazonada Leche Evaporada Sazonada, a jalapeño-flavored evaporated milk recently launched in Mexico. With jalapeños themselves native to Mexico, the flavoring fits in well with many Hispanic dishes and eliminates the need to have fresh jalapeños on hand for cooking. Additionally, Nestlé lists a recipe on the back of the can to give consumers an idea of how to use the new product."
Cathy at 11:11AM on 01/23/08
Well, okay -- thanks for that, but exactly what are those "many Hispanic dishes", I wonder? I guess I'll have to buy some cans to see those recipes on the back of the labels!
I just can't imagine what dishes would call for a chile-flavored milk...
cookbot at 12:25PM on 01/23/08
Not that I would actually use it -- I would steep a chile in milk if I needed chile-flavored milk -- I imagine they could be any cream-based soup, a cheesey casserole, or a a white sauce.
Smacks of a marketing driven creation -- create a need then fill it.
kjgibson at 1:53PM on 01/23/08
I actually tried 2 of them out.. the cilantro and jalapeño ones. They're not really sweet so it's not as weird as it sounds. It's more akin to a soup or cream. Chili can indeed work nicely with a cream, ever tried poblano cream soup? They had some recipes listed in the back, dips and soups I think.
The milks themselves were OK, what I found objectionable was the radioactive green color of the jalapeño one, it seemed chernobylesque !
On a brighter note, I tried out those Doña Chonita sauces and those were -quite- tasty... And fortunately no fluorescent colors to be found
http://www.mymexicanpantry.com/salsas-para-cocinar-cooking-sauces.html
The Guajillo salsa was absolutely perfect for enchiladas.
foodiegirl82 at 3:37AM on 01/24/08