What kind of milk do people use for baking cakes?

Milk for baking cake

Regular whole milk should be used in most recipes.

,Note: 2% milk is okay, but if you use 1% or skim milk, you should replace a tablespoon or two of the milk with butter or oil to add back the missing fat.

Uses of cream in baking

In modern recipes, we mostly use cream of tartar in whipped egg whites to help them keep their fluffiness, or in icings to make them extra creamy.

In those cases cream of tartar is not required: you can leave it out.

In fact, I whip egg whites in a copper bowl, which has the same beneficial effectsu2014so I donu2019t add cream of tartar, even though I have some.

,In old recipes, I believe that cream of tartar was sometimes used as a leavening agent.

We now usually use baking powder and/or baking soda for leavening (when not using yeast or just eggs).

In that case you would need to make a substitution.

Milk for baking Philippines

Because people love to serve our most alarming dishes to foreigners just to see their reactions.

Even if in reality they are rarely consumed by Filipinos themselves.

,Quick, think of the top 5 Filipino dishes you know.

,Im willing to bet balut, kilawin, soup #5, goto, dinuguan, bagoong, sisig, isaw, kare-kare, callos, papaitan, etc.

are among those.

All of those are incidentally the dishes which are the strangest and/or most disgusting.

Most of them use offal, and while I do like quite a lot of them, they are, to put it lightly, an acquired taste.

,Thing is, the vast majority of Filipino dishes eaten every day are not like that.

Very few foreigners have heard of dishes like Ginataang kalabasa at hipon (pumpkin and shrimp in coconut milk):,Sinugba (charcoal-grilled pork),Tinola (chicken soup with chayote and chili),Humba (Pork belly in a sweet sauce with bay leaves, anise, and fermented soy beans),Afritada (Meat in a tomato-based sauce with potatoes and carrots),Escabeche (Fish marinated in an acidic mixture),Tortang talong (Eggplant omelette),Pochero (A stew of meat, chickpeas, and various vegetables; the variant below is estofado which includes bananas).

,Hamonado (Slow cooked pork with pineapples),Ginataang labong (Bamboo shoots in coconut milk),La Paz Batchoy (Egg noodles with pork cracklings and liver in chicken/beef stock),Ukoy (Crispy fritters of battered shrimp, usually unshelled, and various vegetables.

Can also be made with squash and/or sweet potatoes),Laing (Taro leaves in spicy hot coconut milk soup, often used as a side dish or fillings for meat or seafood),Satti (A variant of satay, called u201cbarbecueu201d in the Philippines, drowned in a peanut-based sauce and served with cubed sticky rice cooked in coconut leaves),Lumpiang ubod (A variant of lumpia made with palm heart, shrimp and/or pork, and greens; can be served fried or fresh),Binakol (Looks like your everyday chicken soup, but itu2019s not.

Itu2019s cooked with coconut water, chili leaves, and lemongrass),Chicken galantina (whole roasted chicken stuffed with ground meat and eggs),Bringhe (A variant of paella made with sticky rice, turmeric, chicken, chorizo sausages, and hardboiled eggs.

Paella proper also exist in the Philippines, and is known under the native spelling of u201cpaelyau201d),Curacha alavar (Spanner crabs in a spicy coconut-milk based sauce),Ensaladang pako (Salad made from edible fern fronds),Caldereta, asado, mechado, embotido, paksiw, bistek, tapa, chorizo, tocino, ginisa, barbecue (actually a kind of satay), nilaga, lomi, bagnet, imbaliktad, suam na mais (corn soup), sopas (chicken macaroni soup), molo, miki, beef pares, anything relleno (stuffed), giniling (picadillo), Bicol Express, and so on and so forth.

I could fill this entire page with a list of every single one of my favorites as well as the regional signature dishes.

,And Iu2019m not even listing the desserts and snacks, my absolute favorites of which are ube halaya (mashed purple yam) and empanada.

Itu2019s not just halo-halo and leche flan and dried mangoes like how it would seem if youu2019re only familiar with westernized Filipino restaurants.

,There are hundreds if not thousands of desserts in the Philippines, most of them are regional specialties.

From tibok-tibok of Pampanga (a soft pudding made with water buffalo milk and topped with coconut curds); to the kalamay of Bohol Island (a sticky dessert made with rice flour and coconut caramel); to the pastel of Camiguin Island (soft buns filled with creamy custard) to the lokot-lokot of the Muslim Filipinos (a crispy pastry made with fried tendrils of rice flour rolled into a pipe); and so much more.

,If youu2019ve ever experienced the Philippines for real, you would have noticed that at every port or bus terminal there are stalls selling regional sweets.

These are bought by travelers, since Filipinos have the ubiquitous tradition of homecoming gifts (pasalubong) every time they return from traveling.

,Thereu2019s also quite a lot which dont even have a distinct name, like the myriad ways we cook/serve crab, fish, shellfish, squid, shrimp, breadfruit, etc.

Because unlike other cultures we name dishes based on how they are prepared.

This is actually the very foundation of Filipino cuisine.

It revolves around cooking methods, not ingredients.

So even if two dishes have the same name, they often have vastly different main ingredients.

Think of it as similar to saying u201cbakedu201d in English without actually saying what is baked.

,One everyday example of that is u201cadobou201d.

It literally just means u201cmarinatedu201d.

It is not a single dish but a family of dishes ranging from meat like chicken, pork, beef, etc,; to seafood like oysters, shrimp, squid, etc.

; to even vegetables like eggplant, banana flowers, green beans, etc.

All of them are colloquially referred to as simply u201cadobou201d.

They are united by one thing: the cooking technique and usually spices are the same, but they are obviously very different dishes.

Both dishes below for example are u201cadobou201d (one is chicken and pork, the other is eggplant).

,Speaking of spices, you can actually make a dish as spicy as you want it to be (for people complaining about Filipino food being too u201cblandu201d).

Unlike Thai cuisine, how hot you want your food to be depends entirely on you.

Chilis are regarded as a condiment, not an intrinsic part of the dishes themselves.

See those colorful little chilis on the table? Those are siling labuyo, and they are very hot.

You can mash a tiny (!) bit of it into your food if you want.

Theyu2019re one of the very basic condiments usually provided at a Filipino table, along with calamansi (little lime-like citrus fruits), soy sauce, vinegar, salt, fish sauce, black pepper, and ketchup (usually banana ketchup).

These can also be combined into various dipping sauces.

,These dishes are what are served far more frequently in the average Filipino home.

These are the true staples.

And none of them are scary.

,We dont advertise those as much, because we tend to view those dishes as too common.

They use everyday ingredients and lola would have been mortified if we served them at a fancy dinner or something.

That or the simple fact that they are very regional or difficult to cook.

Either because the ingredients arenu2019t available widely or because the cooking process takes too long and wouldnu2019t work in your average restaurant.

,They are also less familiar, so the chances of a foreigner ordering them at a restaurant are very slim.

Some do make it to the gourmet menu, like adobo and lumpia, but as a rule, the more alarming and (honestly) less tasty dishes are over-represented.

,Offal-based dishes and other similar food are an important subcategory of Filipino cuisine because we do not like to waste food.

Every part of an animal is used.

But theyre just that - a subcategory.

The main part of the Filipino cuisine isnu2019t as weird as people make it out to be.

,But yes.

Filipino dishes lack refinement, since we didnt really have a true super-elite social class like in other countries whom such food would be made for.

No fancy bells and whistles and expensive ingredients, just food to eat.

Filipino dishes are kind of practical.

It is very much a combination of the peasant dishes of the native cultures, Chinese immigrants (particularly Hokkien), and of Mexico/Spain.

,Its food for workers, not for emperors and kings.

More specifically, home-cooked food for workers.

Largely because of the fact that our families remain closely connected, restaurants have never been a large part of our culture.

,But they are good.

You just need to know what people like and avoid the dishes which are served more for curiosity (or purported medicinal benefits) rather than actual culinary merit.

,Now another thing you should know about Filipino cuisineu2026,THE IMPORTANCE OF RICE AND THE GLORIOUS SPOONNow to address the common complaint that Filipino food are too salty, too sweet, too sour, too oily, or too strongly-flavored in some other way; let me introduce you to the most important part of every Filipino mealu2026 RICE.

,Foreigners do not seem to understand that almost all Filipino dishes require rice.

The only ones which donu2019t are either soups, noodle dishes, or considered u201csnacksu201d, not meals.

Quite frequently, even noodles are eaten with rice.

Yes, that includes the sweet-style Filipino spaghetti.

,I understand that eating relatively large amounts of rice at every meal is something most foreigners do not know or are not willing to do.

But thereu2019s a very good reason for that.

The dishes are saltier and oilier than normal precisely because they are meant to be eaten in small quantities over rice.

Not a la carte.

The blandness of plain rice is essential to balancing the flavors.

The same is true with other East Asian and Southeast Asian cuisines, but since westerners are more familiar with dim sum and noodle dishes, they tend to view rice as something optional, a palate cleanser or a side dish like pickles or potatoes, which is very far from the truth.

,In the Philippines, rice is, in essence, the main filler of the meal.

The dish is the flavoring.

There are even specific words in the Philippine languages which differentiates a meal into two parts - the featured dish (Tagalog putahe or ulam; Cebuano sud-an) and the rice (Tagalog kanin; Cebuano kan-on).

If one is missing, the meal is incomplete.

There is no equivalent word for u201cdish that accompanies riceu201d in English, but Filipinos usually use the term u201cviandu201d in Philippine English.

Incidentally, this is also the reason why we pair the fork with a spoon, not a knife.

Speaking of garlic rice, while sinangag (garlic rice) is delicious, it should not be considered a substitute for plain rice at all times for the reasons explained above.

Garlic rice only works for fried dishes or eaten on its own.

If you eat it with anything else you are double-dosing yourself with salt and spices.

,Below is a common garlic rice combination called tosilog.

A very common traditional Filipino breakfast.

Tosilog is a portmanteau of tocino (sweet cured bacon), sinangag (garlic rice), and itlog (egg), usually with a side-dish of atchara (pickled papaya).

All of it is delicious.



Additionally, some dishes are simply u201ccomfort foodu201d.

Not meant to be delicious or appetizing, but more an evocation of emotions.

Quite a lot of Filipinos are in poverty or went through poverty.

As such, very simple dishes like dried fish (daing) or even canned dishes like tinapa (smoked fish in tomato sauce) hold a special place in Filipino cuisine, even though westerners wouldnu2019t touch them with a 10-foot pole.

Itu2019s like Americans and their macaroni and cheese or Australians and their vegemite.

Also theyu2019re not for you.

If a Filipino friend or something cooks these dishes, theyu2019re just feeling nostalgic or homesick.

Culturally, itu2019s understood that theyu2019re not the kind of food you offer to guests.

What I find weird is the way high-end restaurants here seem to promote them like theyu2019re gourmet.

Theyu2019re not.

And frankly, itu2019s insulting to the lower classes when a 5-star hotel serves a $300 dried fish.




Pro-tip: carinderias are not restaurants.

Youu2019ve seen them.

Those buffet-type places where you point out the food youu2019d like to order.

They sell cheap mass-produced pre-cooked food.

Theyu2019re still pretty good (especially if you go early in the morning), just donu2019t expect to be served restaurant-quality meals.

The food courts in malls are a bit better since they usually heat your orders, but again, these are both types of fastfood.

If youu2019re looking to try Filipino food for the first time and you (for some crazy unheard-of reason) donu2019t have a friend with a mom who can cook it for you, at least try to pick places where they have an actual chef.

Mid-range prices are good.

Too cheap and theyu2019re skimping on you; too expensive, and youu2019re paying more for the decor rather than the food.





Iu2019m anonymous because this isnu2019t part of the topics I usually answer on Quora.

Neither do I really care about views or followers.

Itu2019s just one of those questions that really needed to be answered because of all the misconceptions surrounding it.

,Because yes, itu2019s getting more than a little bit insulting when tourists arrive in the Philippines and wonu2019t even try leche flan because of all the horror stories theyu2019ve heard of Filipino food.

Like dude, itu2019s a custard flan.

If I told you it was cru00e8me bru00fblu00e9e, you probably wonu2019t even know the difference.

,Itu2019s like theyu2019re already expecting it to taste bad, so it tastes bad.

They usually only try one dish.

And itu2019s almost always the wrong one or eaten incorrectly.

Then they spend their entire stay eating fast food.

Only eating Filipino food when theyu2019re forced to.

Like the simple grilled dishes prepared in the boat tours (most of them are fishermen, not chefs), or the usual highly westernized (but easier to prepare/acquire) u201cfiesta foodu201d (the Filipino spaghetti is an example).

Then they go home complaining about how horrible the food was.

,I mostly blame ourselves for it though, due to a variety of cultural and economic reasons.

The way we promote/present our food is bad.

Our food industry is bad, dominated by cheapness not by quality.

But as a Filipino who grew up tasting almost the full range of Filipino cuisine, I can objectively say that u201cFilipino food is badu201d is not one of those reasons.

,If I could just recommend you one dish to change your mind, try the first one I mentioned.

Ginataan (to cook with coconut milk) is one of the staple (and native) ways of cooking food.

Neither expensive or rare, but the resulting dishes are delicious.