tag:blogger.com,1999:blog-2434548298509198554.post2549822873155536160..comments2024-03-22T08:29:05.625-07:00Comments on Not So Humble Pie: Dulce de LecheMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-2434548298509198554.post-41631721444339294002012-01-21T11:49:24.129-08:002012-01-21T11:49:24.129-08:00How long will the caramel keep in a unopened can? ...How long will the caramel keep in a unopened can? and does it need to be refrigerated?Could It Be Mehttps://www.blogger.com/profile/15708639613217943711noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-18931150886970834482010-04-02T17:19:02.243-07:002010-04-02T17:19:02.243-07:00Elizabeth,
Sounds like it didn't cook for lon...Elizabeth,<br /><br />Sounds like it didn't cook for long enough. Couple things might have happened here:<br /><br />1. Perhaps your crock pot is a slow starter. If you used cold water it might take an extra long time for it to come to temperature (hours even). You could fix this by starting with hot water. <br /><br />2. Your crock pot's low setting is really, really low. So low in fact that 8 hours isn't enough time for it to caramelize the sugars in the milk. You can turn up the heat a bit or give it extra time, how long? That might take some trial and error. <br /><br />There is always the boil on the stove top method. Place cans in the water, cover with several inches of water. Bring to a boil. Count off two hours and make sure the water level never drops below the top of the can. So add more water to the pot periodically. <br /><br />I've done this myself several times since posting the crock-pot method and it works fine, has never blown up in my face and delivers the carmel goodness fast.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-71961611788685951352010-03-29T07:28:21.279-07:002010-03-29T07:28:21.279-07:00Ms. Humble!
I put my Eagle can in the crockpot on...Ms. Humble!<br /><br />I put my Eagle can in the crockpot on low for 8 hours, then turned off the crockpot but let it cool down overnight inside the water. In the morning, when I opened the can, expecting the rich, yummy thick dulce de leche, I ended up having not very thick condensed milk...! It almost looked as though nothing had happened. <br /><br />Do you think letting it cool down inside the water in the crockpot was the problem? It's the only thing I did different to you!Elihttps://www.blogger.com/profile/03492844811438983296noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-66284550748434987882010-02-22T15:47:31.240-08:002010-02-22T15:47:31.240-08:00castorag,
Oh one more thing!
I boiled my first...castorag, <br /><br />Oh one more thing! <br /><br />I boiled my first batch of cans on the stove this week. No one died, no explosions, no caramel spray on my ceiling. <br /><br />It was a little anti-climatic. Yummy though.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-1592601573453242312010-02-22T15:44:39.692-08:002010-02-22T15:44:39.692-08:00Ooh plethora of canning advice! Thank you!
Mmmm l...Ooh plethora of canning advice! Thank you!<br /><br />Mmmm love homemade applesauce. <br /><br />When I was young we had acres of apple trees and my mother would can apple sauce and juice made from the Yellow Transparents that dotted the property. <br /><br />So good.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-58910809286910727172010-02-22T15:28:08.228-08:002010-02-22T15:28:08.228-08:00Oooh, and apples! Worth it to get that grinder thi...Oooh, and apples! Worth it to get that grinder thingie attachment for your Kitchenaid. Quarts and quarts of lovely applesauce with nothing in it but fresh apples, and all the seeds, skin, and core goes right out the end of the gadget, you don't even have to peel them. Fill up the jar right from the end of the gadget while it grinds and strains, no sugar or lemon or salt, seal, and boil like the tomatoes for 90 minutes. MMMMMMMMMMmmmmmmmmmmmmmmm. You want a nice applesauce cake midwinter?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-32416186103024690732010-02-22T15:22:56.896-08:002010-02-22T15:22:56.896-08:00I do tomatoes every summer. Sweet husband grows th...I do tomatoes every summer. Sweet husband grows them, I can them in quart jars. Easy-squeezy.<br />Prep: Get out your big pot, the one you cook lobstahs in, mine's 26 qts. Fill about 2/3 full of water and set to boil. It will take awhile. Get out your smaller big pot, the one you cook corn on the cob in, fill it up and set it to boil.<br />1) Use a slotted spoon to slide your tomatoes into the smaller pot of boiling water for about 30 seconds in boiling water, transfer to big bowl in one side of your sink. Repeat. <br />2) Over second big bowl to catch the juice, slide skins off and discard once tomatoes are cool enough to handle. Cut out any blemishes with a small sharp knife. <br />3) Cut into halves or quarters and pack loosely into quart Bell jars. When the jar is full, add 1 teaspoon of lemon juice (right outta the green bottle is fine) and one teaspoon of salt (right outta the round blue box is fine). Top off with juice from the bowl and some boiling water (you still have that pot with tomato-ey water on the stove). The acid in the tomatoes and the lemon juice plus the salt prevents the growth of anerobes (like botulism), plus you are going to sterilize it anyway.<br />4) Poke down in there to release air bubbles. Screw on the ring with a new lid, TIGHT.<br />5) Lower six or seven quart bottles into the boiling big lobstah pot. There is a nifty little tool that makes it easy to grab them and settle them in. When all your jars are in, the water should be about an inch over the tops.<br />6) Boil for 30 minutes. <br />7) Lift out onto the counter with a folded towel underneath them. Don't bang them against each other. Using a potholder, tighten the rings, because they will have stretched a little in the heat. Let them cool until they're room temp and the centers of the lids have popped down. <br />Any lids that don't pop down, that bottle goes in the fridge (I usually get one per about 50 that doesn't seal, which is to say, one every other year, or less). The rest go in your pantry. Yummmy in wintah heated up with a little sugah, to eat like soup, or put into pasta or stew or sauces. And sooo pretty in the pantry.<br />That's it. One teaspoon lemon juice, one teaspoon salt per quart, jar 'em up, cover with boiling water for half an hour. <br />I also do yummy green beans with things like, oh, a bit of garlic powder or a dozen or so juniper berries or a coupla pinches of dill, and you still need the 1 teaspoon of salt per quart (or a half teaspoon per pint jar), and I throw in a good slug of vinegar ( about an inch per pint of cider, balsamic, red wine, white...) for the acid and then top off with the boiling water from the blanching. I have to fight my kids for them.<br />Canning is a damn sight easier and healthier than macarons, LOL! And jelly, you don't even have to put in the boiling water. I'll tell you about that another time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-12969864077136104902010-02-19T03:34:41.200-08:002010-02-19T03:34:41.200-08:00Hehehe, we grew up with a large garden and canned ...Hehehe, we grew up with a large garden and canned quite a bit of tomatoes for sauce when I was a child. And why not? My parents had 3 kids who though working the food mill that made puree from tomatoes was great fun.<br /><br />I wonder if the internet has any resources. I'm confident enough in my benchwork and laboratory methodology to not produce botulism.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-1803323636365101062010-02-18T20:09:29.670-08:002010-02-18T20:09:29.670-08:00The dulce de leche keeps very well in those jars, ...The dulce de leche keeps very well in those jars, in the fridge, for 3-4 weeks.<br /><br />As for canning, I'm really the worst person to ask that question. <br /><br />I'm one of those people who is convinced if she cans something, she is just creating a big ol' jar of botulism. Mother Humble is a skilled canner and I am still convinced that she will one day do me in. <br /><br />Naturally, I feel that if I advise you on how to can the dulce de leche, I will contribute to the death of all your friends and family. <br /><br />I like you geeklady, why would I want to do that?Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-10103990484832494512010-02-18T19:20:34.668-08:002010-02-18T19:20:34.668-08:00How long does an opened can of dulce de leche keep...How long does an opened can of dulce de leche keep? You've got that picture of it spooned into one of those italian canning jars I've seen at fancy cooking stores and I was just thinking how awesome a Christmas gift homemade dulce de leche would be in those jars. Do you think you could trans-jar it and then put it through a canner?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-4998502552764093552010-02-04T15:37:48.430-08:002010-02-04T15:37:48.430-08:00Aj,
My crock pot is pretty big. Roughly 6 quarts...Aj, <br /><br />My crock pot is pretty big. Roughly 6 quarts. <br /><br />Another Josh, that is a good tip for any worried/extra cautious dulce de leche maker.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-30766759360363711082010-02-04T15:27:16.565-08:002010-02-04T15:27:16.565-08:00Hummm. I've found that though small electroni...Hummm. I've found that though small electronic appliances like slow cookers say not to, if the weather is nice you can hook them up outside. We often steam rice outside in the summer to keep the heat out of the kitchen. If you're worried about explosions you could move the cooker outdoors, weather permitting.Another Joshhttps://www.blogger.com/profile/15690018795372801521noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-23664391999724740662010-02-03T14:03:14.142-08:002010-02-03T14:03:14.142-08:00I can't wait to try this. What size is your c...I can't wait to try this. What size is your crockpot?AJhttps://www.blogger.com/profile/06022222693652826883noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-18971063828370579742010-02-02T22:20:46.386-08:002010-02-02T22:20:46.386-08:00Unopened, it should keep for as long as the date p...Unopened, it should keep for as long as the date printed on the can.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-56158059767210550012010-02-02T09:32:37.027-08:002010-02-02T09:32:37.027-08:00how long will this stuff keep for?how long will this stuff keep for?kaylahttps://www.blogger.com/profile/16419677135909981301noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-63182121098168639392010-02-01T21:30:58.313-08:002010-02-01T21:30:58.313-08:00Foil prevents scratches or rust rings on the botto...Foil prevents scratches or rust rings on the bottom of my crockpot. Nothing terribly exciting.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-22746768015981684042010-02-01T21:18:10.868-08:002010-02-01T21:18:10.868-08:00Love it! What's the foil for? Just curious.Love it! What's the foil for? Just curious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-90352099288362190312010-02-01T16:56:51.828-08:002010-02-01T16:56:51.828-08:00There isn't a difference in the result between...There isn't a difference in the result between 2 hours boiled on the stove and 8 hours in the crockpot. <br /><br />The crockpot is just a slower method, one that doesn't require watching the water levels. Something you must do when boiling on the stove, since allowing the water to boil away is how you create the infamous dulce de bombe.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-67706703848216950132010-02-01T12:58:36.331-08:002010-02-01T12:58:36.331-08:00yum yum yum. I make this all the time (when I'...yum yum yum. I make this all the time (when I'm craving caramel, which is often). I only boil it for 2 hours though. And it never occurred to me that it was dangerous...hah oh well. I guess what I didn't know never hurt me. I wonder, does the 6 extra hours do all that much to it? Other than change it's name from caramel to dulce de leche?Alexhttps://www.blogger.com/profile/01979765681979780028noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-63441896856306138882010-02-01T08:48:25.274-08:002010-02-01T08:48:25.274-08:00Mmmmm, makes me want to lick the computer screen.....Mmmmm, makes me want to lick the computer screen...The Shitty Astrologerhttps://www.blogger.com/profile/14830888396349972177noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-18611586122085648682010-01-31T19:33:21.558-08:002010-01-31T19:33:21.558-08:00i have always used the stovetop method, but love y...i have always used the stovetop method, but love your idea of using the crockpot...<br />i just posted a recipe on my blog for banoffee pie which uses dulce ...http://fudgeripple.blogspot.com/2010/01/b-is-for-banoffee.html<br />you might like to try it...<br />I am going to pass your recipe/link on to someone who has asked me for an easy dulce recipe!<br />found you through foodgawkerAnonymoushttps://www.blogger.com/profile/13530939502081143432noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-54375375318742310342010-01-31T18:31:29.384-08:002010-01-31T18:31:29.384-08:00oh my god, that looks AMAZING!!! i want to just ea...oh my god, that looks AMAZING!!! i want to just eat it by the spoonfulClairehttps://www.blogger.com/profile/05097865604974832801noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-59138061015496961772010-01-31T15:35:17.920-08:002010-01-31T15:35:17.920-08:00Phooey, for heaven's sake. I have made this a ...Phooey, for heaven's sake. I have made this a hundred times in a pot of simmering water. The trick is to lie the can down on its side so it rolls about freely and there are no hot-spots, and so both ends have the freedom to expand. Then neither end gets too stressed. I have never, never had an explosion. <br />Put the can in the water that's maximally hot out of the tap and gradually bring it to a slow simmer, then leave it alone simmering for two hours. That's all you need, really. Pour out the hot water and just let it sit on the chopping block until it's pleasantly warm, then open it. You might get a small ooze when you make the first cut, but hey, that's just so you can taste it to make sure it's ok, right? <br />The longer you simmer it, the darker it gets. I find that at about 2 hours it's a charming medium tan, smooth and silky. At three hours (oh heck, did I leave that on the stove??) it's darker, and at four (oh my lord, I went out and left that on the stove, and what's it going to be like?) it's almost chocolate-caramel color and more.... well, gloppy-solid is the only "word" I can think of for it. <br />I have made this at camp in a dutch oven as a treat to keep kids warm in cold weather (lots of calories here) but it was a secret vice of my own kitchen for years. If you keep it in the can and refrigerate it long enough without consuming it, you can get delicious caramel crunchy stuff around the edges. Mine rarely lasted that long, though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-79292630463315830142010-01-31T14:12:15.938-08:002010-01-31T14:12:15.938-08:00another long time lurker first time commenter here...another long time lurker first time commenter here<br /><br />this looks amazing. makes me wish i had a can of sweetened condensed milk around cause my mouth definitely watered. quite possibly a bit of drool as well. Def on my list to try. :)Anonymoushttps://www.blogger.com/profile/10809924639367180774noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-49099147089332430862010-01-31T11:51:20.666-08:002010-01-31T11:51:20.666-08:00This was my fave desert when I was a child back in...This was my fave desert when I was a child back in Brazil.Dhttps://www.blogger.com/profile/04588841765429304295noreply@blogger.com