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 uninformed, dulce de leche is a customary sweet dairy dish in South America. The dulce part of the name refers to its sweetness, and is derived from the addition of sugar to the milk. The mixture is then heated gradually so that it thickens and crystallizes. Sometimes, people add other ingredients for flavor, such as spices or vanilla.
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.
Some people make dulce de leche by boiling a sealed tin of condensed milk in water. Commercial condensed milk products are usually already sweetened, so the convenience of this method is obvious. However, this is also hazardous because the tin is airtight, and a raised temperature causes its contents to expand. If the pot is abandoned on the stove, the water will boil off and the exposed tin will explode. It may not start a fire but the clean-up job will be extensive. And, of course, this method should never be attempted in a microwave oven.
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.
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.
This international prevalence demonstrates the universal appeal of dairy. Any dish based on milk therefore offers an option in multinational catering situations, as there is no religion or culture that prohibits its use. It is also a valuable addition to a vegetarian dietary regime. This traditional confection has the versatility of dairy and the potential for adaptation to local taste. Leo Tolstoy's memoirs contain a reference to sugared milk as part of a decidedly positive scene, and your experience may be the same.
For the uninformed, dulce de leche is a customary sweet dairy dish in South America. The dulce part of the name refers to its sweetness, and is derived from the addition of sugar to the milk. The mixture is then heated gradually so that it thickens and crystallizes. Sometimes, people add other ingredients for flavor, such as spices or vanilla.
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.
Some people make dulce de leche by boiling a sealed tin of condensed milk in water. Commercial condensed milk products are usually already sweetened, so the convenience of this method is obvious. However, this is also hazardous because the tin is airtight, and a raised temperature causes its contents to expand. If the pot is abandoned on the stove, the water will boil off and the exposed tin will explode. It may not start a fire but the clean-up job will be extensive. And, of course, this method should never be attempted in a microwave oven.
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.
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.
This international prevalence demonstrates the universal appeal of dairy. Any dish based on milk therefore offers an option in multinational catering situations, as there is no religion or culture that prohibits its use. It is also a valuable addition to a vegetarian dietary regime. This traditional confection has the versatility of dairy and the potential for adaptation to local taste. Leo Tolstoy's memoirs contain a reference to sugared milk as part of a decidedly positive scene, and your experience may be the same.
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