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 those who have never tried it, dulce de leche is a traditional sweet dairy preparation in most South American countries. The Latin dulce indicates that it is sweet, and this is as a result of the solution of sugar in the milk base. The combined ingredients are heated slowly to produce a crumbly, crystallized (not to mention delicious) milk dish. Other ingredients, such as cinnamon, cardamom or vanilla, may also be added.
If you are going to try to make this yourself, you need to keep in mind the usual issues around cooking with milk. Milk will catch or adhere to the base of the pot if you heat it too rapidly. Hot milk generates a layer or "skin" on its surface as it cools. So, heat the milk as slowly as possible and in one session, stirring all the time. Don't do it in stages or leave it alone.
Dulce de leche is sometimes made by warming an unopened can of condensed milk in boiling water. The condensed milk that you see in stores has already been sweetened, so it makes sense to use it in this way. But there is an inherent danger in heating the can: if the pot is left too long on the stove, the water boils off and the can detonates. This does not pose a fire hazard but it will take time to clean up the kitchen afterwards. Also, never try to do this in a microwave.
Dulce de leche presents an open opportunity for recipe experimentation, in terms of flavor or other desired additions. Milk is a very general base to use, so it can accommodate any local taste or tradition. Anything that is drunk with milk is a possibility. One has only to look at all the different milkshakes out there for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
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.
This multinational success illustrates how people everywhere enjoy dairy. Any product that has milk as its main ingredient is therefore available to international caterers, since no religious practice or cultural preference disallows it. It is also suitable for use by vegetarians. Dulce de leche is an adaptable generic treat. We may have lost our milk teeth, but we can still cater to our sweet tooth.
For those who have never tried it, dulce de leche is a traditional sweet dairy preparation in most South American countries. The Latin dulce indicates that it is sweet, and this is as a result of the solution of sugar in the milk base. The combined ingredients are heated slowly to produce a crumbly, crystallized (not to mention delicious) milk dish. Other ingredients, such as cinnamon, cardamom or vanilla, may also be added.
If you are going to try to make this yourself, you need to keep in mind the usual issues around cooking with milk. Milk will catch or adhere to the base of the pot if you heat it too rapidly. Hot milk generates a layer or "skin" on its surface as it cools. So, heat the milk as slowly as possible and in one session, stirring all the time. Don't do it in stages or leave it alone.
Dulce de leche is sometimes made by warming an unopened can of condensed milk in boiling water. The condensed milk that you see in stores has already been sweetened, so it makes sense to use it in this way. But there is an inherent danger in heating the can: if the pot is left too long on the stove, the water boils off and the can detonates. This does not pose a fire hazard but it will take time to clean up the kitchen afterwards. Also, never try to do this in a microwave.
Dulce de leche presents an open opportunity for recipe experimentation, in terms of flavor or other desired additions. Milk is a very general base to use, so it can accommodate any local taste or tradition. Anything that is drunk with milk is a possibility. One has only to look at all the different milkshakes out there for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
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.
This multinational success illustrates how people everywhere enjoy dairy. Any product that has milk as its main ingredient is therefore available to international caterers, since no religious practice or cultural preference disallows it. It is also suitable for use by vegetarians. Dulce de leche is an adaptable generic treat. We may have lost our milk teeth, but we can still cater to our sweet tooth.
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