Milk is an important staple in many countries, not merely as a drink but as an ingredient in other dishes and meals. As a food source, it provides calcium, protein, energy and several other nutrients that the body requires. Combining sugar with milk adds to the latter's food value and is a tradition in the cuisine of many nations. Modern innovation now offers dulce de leche in a can, making this traditional snack available as an easy-to-use option.
For the uninitiated, dulce de leche is a customary sweetened milk dish usually associated with South America, where it is common is several countries. Dulce means sweet, and it has this name because it uses sugar mixed with milk, which is then heated to make the finished item more solid in texture. Other elements, such as spice or flavorings, are also added.
In preparing the milk, the usual precautions have to be followed. Heating milk too quickly causes it to "catch" on the bottom of the pot or saucepan. Also, heated milk that has been allowed to cool will form a skin or solid layer on its surface. One therefore needs to heat the milk as slowly as possible and stir it continuously, in a single operation.
There are people who heat the milk by boiling a shop-bought can of condensed milk in water, when the can is still closed. Manufactured condensed milk already contains sweeteners, so it saves effort to do this. But there is also an added danger. If the water boils away, the can will overheat and blow up. If it does this, it is unlikely to start a fire but it will make a terrible mess in the kitchen. Obviously, one should never try to heat a sealed container in a microwave.
This dish offers the chef a wide variety of options to experiment with. Milk is a broad canvas on which to express specific preferences in taste or local cuisine. There are practically endless possibilities. Anything that works with milk will succeed here too. Milkshake recipes are a potential source of inspiration.
The dish can also be used as a complement to other dishes. Usually, people have their cake or dessert with ice-cream or custard. The South American equivalent is also made of milk and has a suitable texture. It is sweet, so it makes a good dessert item, even on its own. It is also used as an ingredient in baking, such as in cakes or cookies.
The Indian version is known as basundi. This is made using the same technique and is subject to various regional refinements such as pistachio nuts, cheese or fruit. As with all Indian cooking, it is also made using a host of different spices.
The universal occurrence of this dish is an example of peoples' common affinity with dairy and milk. Anything based on the latter can thus be used to cater for diverse cultural occasions, because no culture or religion rejects it. Vegetarians, too, are allowed to consume it. The dish is an internationally marketable food item. The great Russian writer Leo Tolstoy associated sugared milk with family love and domestic bliss, a sentiment with which people in many other countries may agree.
For the uninitiated, dulce de leche is a customary sweetened milk dish usually associated with South America, where it is common is several countries. Dulce means sweet, and it has this name because it uses sugar mixed with milk, which is then heated to make the finished item more solid in texture. Other elements, such as spice or flavorings, are also added.
In preparing the milk, the usual precautions have to be followed. Heating milk too quickly causes it to "catch" on the bottom of the pot or saucepan. Also, heated milk that has been allowed to cool will form a skin or solid layer on its surface. One therefore needs to heat the milk as slowly as possible and stir it continuously, in a single operation.
There are people who heat the milk by boiling a shop-bought can of condensed milk in water, when the can is still closed. Manufactured condensed milk already contains sweeteners, so it saves effort to do this. But there is also an added danger. If the water boils away, the can will overheat and blow up. If it does this, it is unlikely to start a fire but it will make a terrible mess in the kitchen. Obviously, one should never try to heat a sealed container in a microwave.
This dish offers the chef a wide variety of options to experiment with. Milk is a broad canvas on which to express specific preferences in taste or local cuisine. There are practically endless possibilities. Anything that works with milk will succeed here too. Milkshake recipes are a potential source of inspiration.
The dish can also be used as a complement to other dishes. Usually, people have their cake or dessert with ice-cream or custard. The South American equivalent is also made of milk and has a suitable texture. It is sweet, so it makes a good dessert item, even on its own. It is also used as an ingredient in baking, such as in cakes or cookies.
The Indian version is known as basundi. This is made using the same technique and is subject to various regional refinements such as pistachio nuts, cheese or fruit. As with all Indian cooking, it is also made using a host of different spices.
The universal occurrence of this dish is an example of peoples' common affinity with dairy and milk. Anything based on the latter can thus be used to cater for diverse cultural occasions, because no culture or religion rejects it. Vegetarians, too, are allowed to consume it. The dish is an internationally marketable food item. The great Russian writer Leo Tolstoy associated sugared milk with family love and domestic bliss, a sentiment with which people in many other countries may agree.
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