/ck/ - Food & Cooking

My grandmother makes it weekly. No holes in the can, puts in a pressure cooker for 30 minutes. Its fucking delicious and I slather it on EVERYTHING

>>3946573

Interesting. I don't have a pressure cooker (yet!), so this will have to do.

I was thinking of eating it with apples and I've got the ingredients for a basic cheesecake.

>>3946579
Its good for filling sugar cookie sandwiches, frosting cakes and cupcakes, in plain greek yoghurt, topping rice pudding, and just eaten with a spoon. Man I want some and Im out

>>3946580

I found 14 oz. cans on sale for $1.25. I bet they're not over $2.50 normally.

Go make some and report back!

>>3946579
I just called my grandmother and asked her, without a pressure cooker she said to cook it for at least 3 hours, make sure the water doesn't run out and start with the can completely submerged.

>>3946594
thanks that's what I'm going to do then

>>3946548
This reminds me to go to the dollar stores to get some condensed milk.

>>3946594
What about using a slowcooker?

>>3946682
>Stick the cans in there, no holes.
>Completely cover with water until there is one inch at the top.
>Cook on low for around 6-8 hours depending on your preference for taste and thickness
>LET THE CANS COOL DOWN! <------- Caps for cool and importance
>Open can and enjoy

1.5 hours to go. It's fucking humid in here now.

or you could make it from scratch with plain ol' milk, sugar, vanilla, bit of baking soda

usually how i do it

>>3946858
or you could take condensed milk and boil it

>>3946867

less flavourful result

>>3946867
This post made me laugh with its honesty.

OP here. Success!

I wimped out and put two holes in the top, and other than about a tablespoon of milk that didn't cook, the rest was pure dulce de leche. Looks just like the picture in my OP.

In my opinion, Chef John didn't cook his long enough. Mine came out golden brown and gelatinous. I beat it with a whisk and now it looks like thick, smooth caramel.

Tried a bit with some Granny Smith apple wedges I cut, and was blown away with the flavor. It doesn't taste like pure sugar. There's some real depth to the flavor.

It boiled for 3.5 hours. It took some baby sitting, but other than that, this is a great technique.

I'm going to try the slow cooker next, and eventually a pressure cooker.

Thanks everyone.

Pussy. I grab my largest pot and submerge them in boiling water for like 3 hours. No holes, but I do peel the label off. Just make sure the cans remain covered in water.

>>3946699
Thank you

>>3946858
Do you have a recipe?

>>3946858
what's the baking soda for?

>>3947059
Glad it worked out! But seriously, you do not need to put holes in it. Cans are heated during the canning process, they won't blow up if you boil them.

>>3948466
can't be bothered to look you up a reference, but the man who invented this apparently experienced a can blowing up and says don't do it that way anymore

>>3948473
the man who invented what?
The boiling water actually PREVENTS the can from blowing up, only way the can would blow up is if the water runs out. We already covered that in the DON'T LET THE WATER RUN OUT stage of the cooking process.

>>3948466
I've done this for years, and never put holes in the can or experienced a can blowing up, and neither has anyone in my family, or have done it for years before me.

OP here. Surprised to see this on the first page!

The holes were a small price to pay for some reassurance, but I can see the logic in why you don't need them. When I do the slow cooker method, I will not use holes.

If you can stand a really obnoxious woman, here's a video of it being done: http://www.youtube.com/watch?v=p1RfB092SFQ

I hate that stuff. In Russia confectioners put it in EVERYTHING

>>3948515
> that video

Jesus christ, you weren't kidding about her being obnoxious.

Sage because my jimmies got rustled.

>>3948515
She is not that obnoxious. I have seen worse specimen.