Dulce de Leche....pressure cooker vs. slow cooker

Nicky_J_17040

anyone have any thoughts on a prefered technique.

and if so, are you making by scratch (milk and sugar), or using sweetened condensed milk?

thanks

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Chris_Young_80640

Pressure cooker = much faster. Slow cooker = much slower. The flavor will be slightly different, but both are delicious. So it really comes down to how much time do you have?

Nicky_J_17040

@Chris

Are we talking about the good old boil in the can or are you referring to actual milk and sugar (and I think baking soda as well)?

Thanks in advance!

Chris_Young_80640

I'm talking actual milk and sugar (and optional baking soda) in the pressure cooker. The can-method is convenient, and it totally works, but it's not as fast as the pressure cooker because boiling the can means the can does not get hotter than 100 °C / 212 °F. Now, if you put the can in the pressure cooker, you can get the best of all worlds. Done quickly (20 minutes is a good start, but you can go longer) and convenient (no mess to clean up).

com-chefsteps

I like to do it sous vide. Vacuum-seal condensed milk in whatever portion size you like and cook for 8 hours at 185°F, depending on the color/thickness you like. With this method, you can do a case of cans in one day and freeze them for the rest of the year.

source: http://gastronomer.org/tag/dulce-de-leche/ - and see their experiment varying between 2-14 hours.

Nicky_J_17040

@Ted

I'm liking this

com-chefsteps

Then I'll give you a picture and a few notes:

1. you'll quickly learn skills in bagging neatly, since the sticky gets everywhere if you mess up. I place my open SV bags in a pint glass, poured the can of condensed milk into the bag, and decided to forego getting the last drops in favor of neatness. It took me about two cans to really get the hang of it, and neatness was easy from then on.

2. The "slide the open SV bag against your countertop corner" air-removal technique works very, very well for this, since the stuff is so thick.

3. Once the bag is sealed, all your problems with sticky are solved, since you can wash the sealed bag. And when you open it, you can just snip off a corner and squeeze neatly like a pastry bag. That's a big plus.

4. A big batch takes only a bit more work than a little batch. Might as well make a lot, and if you can't store it, give it to friends.

Nicky_J_17040

@Ted

Hey, thanks again. This really is a great technique that I've never seen. No more sitting over a pot stirring every 5 minutes. Easy cleanup. And like you mentioned, it's already in a pastry bag.

Boiling cans always worked, but it just never felt right.

Thanks. Good day

Sebas_Braun_54080

Dulce de Leche???...Am I missing something here?... Nicky are you from Argentina?.. In sous vide? haha no way... Im sorry.. Im missing something here.

Nicky_J_17040

Nope. Kansas City, bro.

and yep, you're missing something.

com-chefsteps

AHA, you'll love this: Here's the link to the awesome person who did all the work I accidentally took the credit for. @Nicky J

http://gastronomer.org/2011/05/05/dulche-de-leche-sous-vide/