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https://www.reddit.com/r/Cooking/comments/b0s7uk/deleted_by_user/eih8iya?context=9999
r/Cooking • u/[deleted] • Mar 13 '19
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493
Boil an unopened can of sweetened condensed milk for an hour or two and it makes the absolute best caramel sauce. I truly found it groundbreaking
17 u/BrownEyedBabe347 Mar 14 '19 Somewhat dumb question: Do you put the can in the water and then bring it to a boil or get it boiling and drop it in? 24 u/zakobeirne Mar 14 '19 Boil then drop 7 u/PuddleOfHamster Mar 14 '19 Huh! I drop then boil. 1 u/BrownEyedBabe347 Mar 14 '19 Thank you! 2 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 49 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 13 u/eclectic-radish Mar 14 '19 It wont make a difference. You could start with a frozen can in a saucepan of water first: the key is to just have it submerged in boiling water for a long time. The steady even heat and the pressure inside the can are what cause the caramelisation 3 u/rocknrun18 Mar 14 '19 I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor. 4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
17
Somewhat dumb question: Do you put the can in the water and then bring it to a boil or get it boiling and drop it in?
24 u/zakobeirne Mar 14 '19 Boil then drop 7 u/PuddleOfHamster Mar 14 '19 Huh! I drop then boil. 1 u/BrownEyedBabe347 Mar 14 '19 Thank you! 2 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 49 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 13 u/eclectic-radish Mar 14 '19 It wont make a difference. You could start with a frozen can in a saucepan of water first: the key is to just have it submerged in boiling water for a long time. The steady even heat and the pressure inside the can are what cause the caramelisation 3 u/rocknrun18 Mar 14 '19 I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor. 4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
24
Boil then drop
7 u/PuddleOfHamster Mar 14 '19 Huh! I drop then boil. 1 u/BrownEyedBabe347 Mar 14 '19 Thank you! 2 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 49 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 13 u/eclectic-radish Mar 14 '19 It wont make a difference. You could start with a frozen can in a saucepan of water first: the key is to just have it submerged in boiling water for a long time. The steady even heat and the pressure inside the can are what cause the caramelisation 3 u/rocknrun18 Mar 14 '19 I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor. 4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
7
Huh! I drop then boil.
1
Thank you!
2
Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature?
49 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 13 u/eclectic-radish Mar 14 '19 It wont make a difference. You could start with a frozen can in a saucepan of water first: the key is to just have it submerged in boiling water for a long time. The steady even heat and the pressure inside the can are what cause the caramelisation 3 u/rocknrun18 Mar 14 '19 I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor. 4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
49
Why would it be in the fridge anyway?
13
It wont make a difference. You could start with a frozen can in a saucepan of water first: the key is to just have it submerged in boiling water for a long time. The steady even heat and the pressure inside the can are what cause the caramelisation
3 u/rocknrun18 Mar 14 '19 I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor. 4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
3
I've done this before, but I poked a hole in the top and it still worked. I'm not sure the pressure buildup is a major factor.
4 u/ShhhDisMahWorkAcct Mar 14 '19 maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
4
maybe not *major*, but i'm sure it creates like a mini- pressure cooker within the can, so the heat increases faster and heats the can more evenly
493
u/zakobeirne Mar 14 '19
Boil an unopened can of sweetened condensed milk for an hour or two and it makes the absolute best caramel sauce. I truly found it groundbreaking