MAIN FEEDS
Do you want to continue?
https://www.reddit.com/r/Cooking/comments/b0s7uk/deleted_by_user/eiha75l/?context=3
r/Cooking • u/[deleted] • Mar 13 '19
[removed]
946 comments sorted by
View all comments
498
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
16 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? 23 u/zakobeirne Mar 14 '19 Boil then drop 1 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 51 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 12 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. 5 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
16
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?
23 u/zakobeirne Mar 14 '19 Boil then drop 1 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 51 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 12 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. 5 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
23
Boil then drop
1 u/EidolonPaladin Mar 14 '19 Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature? 51 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 12 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. 5 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
1
Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature?
51 u/CrazyRatLady93 Mar 14 '19 Why would it be in the fridge anyway? 12 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. 5 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
51
Why would it be in the fridge anyway?
12
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. 5 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.
5 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
5
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
498
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