/ck/ - Food & Cooking

[Anonymous No.4479612]

This

[Anonymous No.4479619]

I would call it dulce de leche but not caramel.

[Anonymous No.4479623]

enjoy your exploded kitchen and hole in your ceiling

[Anonymous No.4479632]

Alright, I want to make some omelettes but the mushrooms I have got some water in them.

I don't know if I should eat them or not

[Anonymous No.4479644]

I just made some dulce de leche with condensed milk this morning. I don't boil it in the can, though. Even though I've done it before, and it turned out fine, I decided I didn't ever want to risk a blown hole in my ceiling and smashed stove top.

[Anonymous No.4479648]

>>4479623

[Anonymous No.4479652]

>>4479612
this is extremely dangerous and a troll image

[Anonymous No.4479657]

>>4479652
no, it works. You just have to be careful or >>4479648
happens.

[Anonymous No.4479667]

there's nothing right in OP's post. Nothing.

[Anonymous No.4479684]

http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk

[Anonymous No.4479688]

Haha, the first Chef John video I saw was the one where he explains how to do that.

[Anonymous No.4479716]

>>4479648

mfw...this actually happened to someone.

[Anonymous No.4479953]

>>4479652
No it works, I swear. You just have to make sure you don't take a nap and let the damned pan boil dry. A gentle simmer, that's what you're looking for.

>>4479667
Sure 'bout that son?

[Anonymous No.4479967]

>>4479619
it is the lazy cheapfag way to make Dulce De Leche. In case you forgot, Dulce De Leche is a milk-based caramel as opposed to a caramel made from just caramelized sugar.

[Anonymous No.4479975]

>>4479612
Troll image.

Punch at least one hole in the top of the can and change "completely submerged" to "barely submerged" and this becomes a legitimate recipe.

[Anonymous No.4479997]

>>4479975
>punch a hole in the top of the can
No.

[Anonymous No.4480018]

>>4479648

I remember when this happened. /ck/ was remarkably civil, because the OP was straightforward in asserting that he was a retard for leaving the stove on and taking a nap. I lol'd heartily.

[Anonymous No.4480024]

Really guys, there no reason to take chances just to keep from having to open a can.
I made dulce de leche just this morning, the NON dangerous way. It's not like it's hard.
>open can
>spread into pie plate
>cover pie plate with foil
>place pie plate in a roaster or other deep baking dish
>add water to come 3/4 up the sides of pie plate
>bake at 425F (220C) for 1 1/2 hours.
>periodically check to make sure there's enough water in the roaster.
>perfection
Hey, and you can even walk away from this and not have to worry about explosions!

[Anonymous No.4480033]

>>4479644
>>4479623

The exploding can was because the dude took a nap and all the water in the pot evaporated. Normally the boiling water acts as a medium to conduct heat away from the can, and keep it at about 100 C. When the water evaporates, the can heats up beyond the safe limit and blows up all over the place.

Of course the can can handle 100 C. How do you think they pasteurize the sweetened condensed milk in the first place?

[Anonymous No.4480079]

OP pic is legit method.

Ive used this method plenty of times. I dont go for 8 hours, but it definitely works.

Anyone here tried the method posted, kept the can submerged and had a bad experience? Unlikely....

[Anonymous No.4480113]

havent you fucks ever watched the simpsons

he put a can of beans on fire and it exploded

[Anonymous No.4480117]

>>4480024
There are people who swear by pancake mix and microwave brownies, do you really think anyone here is going to listen to reason?

[Anonymous No.4480123]

>>4480024
>try this when first getting into cooking
>cooks for 6 hours, never turns into dulce de leche
>realized I used evaporated milk instead of condensed

[Anonymous No.4480143]

>>4480079
yeah 8 hours is waaayy too much

[Anonymous No.4480182]

>>4480123

You have made me smile

[Anonymous No.4480209]

Caramel SUCKS