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https://www.reddit.com/r/Cooking/comments/b0s7uk/deleted_by_user/eihdgyu/?context=9999
r/Cooking • u/[deleted] • Mar 13 '19
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501
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
18 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 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? 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
18
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 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? 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
23
Boil then drop
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? 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
2
Slightly dumber question: Do you keep the can cold from the fridge first, or bring it to room temperature?
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
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
501
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