evaporated milk boiling
- oakjoan Dec 14, 2005 12:21 PM
I have been slowly making my way through my new J. Oliver's Kitchen cookbook and came across a page describing cooking evaporated milk for a long period of time (hours) to, I guess, get it carmelized.
He has tips and warnings to keep them submerged in water the whole time to keep them from exploding.....
Has anybody ever done this? Not the exploding part.
I have seen (and made) recipes for boiling sweetened condensed milk where the results resembles dolce de leche - but in most supermarkets you can buy dolce de leche, so why bother. Boiling unsweetened evaporated mil k seems odd - there is no sugar there, what is going to caramelize then? As you said, you have to make sure the cans remain submerged under water the whole time.
I have never seen that one bu tI suppose it is as safe as the sweetened variety boiling.
The old recipes for this, and they have been around a long time, call for a can sweetened condensed milk, not evaporated. If you are concerned about it exploding you can just pour it into a heavy bottomed saucepan and cook it very slowly stirring occasionally until it is thick and caramely.
I have made cajeta this way with goats milk, sugar and cinnamon that way. It has a really nice tang.
I have made this using sweetened condensed milk, but i assume that it would be the same as using evaporated milk since it is just the non sugared version. As long as you don't get a totally roliicking boil where the heat from the bottom of the pot gets EXTREMELY hot, you shouldn't have to worry about exploding can. Just be sure to let it cool a bit before you open it or the pressure might cause a problem.