SC - french cooking or is Ham mousse just a fancy sausage?

[Anne-Marie Rousseau]

When you cook milk at high temperatures and/or for too long, the sugars
will carmelize and get very brown. that's how I make my dolce de leche (aka
"that caramel brown goo that we eat on strawberries and apples and even
just spoons). 

- --Anne-Marie, former Dairy Achievement Award winner (1982? egads.)

- ----------
> From: CorwynWdwd <CorwynWdwd at aol.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Raw milk
> Date: Wednesday, January 21, 1998 8:21 PM
> 
> >So, what does it mean when milk turns brown during a sterilization
process?
> 
> >You burned it?????
> 
> <Stepping out in ignorence...> Maybe, maybe not... I saw an article on
canning
> milk in The Mother Earth News and that milk was sorta caramel colored.
Maybe
> it's a function of cooking at certain tempratures. Taste it and see,
you'll
> know if it's burned.
> 
> Corwyn
>
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