Veldie said:
Who loves milk? and why dues it go so well with cake, donuts, and brownies and so on :3
What type of milk do you drink?
You must really like milk!
Try my best to stick to low fat, this cat's tubby enough as it is. When I cook however I only use full cream - same for cooking cream - if you're making sauces and stuff and you add low fat products the damn things always split and look like crap!
Incidently not all the products you have mentioned require milk. Most notably Brownies and Cake. You can add milk to your chocolate when you're melting it but will have to adjust the recipe to compensate for the liquid. As for cake the basic recipe for genoise aka the sponge cake uses creamed butter, not milk. To that end the usual fillings and toppings for cake can contain milk and cream - although chefs usually use cream.
Milk is notably used when making bechemel and veloute (basic savoury white sauces), mousses and custards and its products such as ice cream and bavaroise.
In my mind milk is great for cooking because it has a relativley neutral flavour and absorbs flavours very easily. It has a low boiling point and can burn very easily. That's why you might have an espresso coffee that has a wierd flavour to it because the barista has scolded the milk.