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Date: Sat, 07 Aug 1999 13:13:10 -0500
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Subject: Re: SC - Dulce de leche 
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Karen wrote:
> 
> >>>>>>>>
> The mixture are still cooking, when the bicarbonate is added,
> the milk raise
> very much, lower the flame again and stir vigorously.
> The bicarbonate is added only to give more flavour and the brown
> colour.
> But in some recipes you dont need to use it.
> Ana
> <<<<<<<<
> 
> Interesting to see an actual recipe.  When I was in Brasil, this
> of course was a favorite of almost everyone, but since the
> invention of canned sweetened condensed milk, it is almost never
> done that way.  Now they drop the unlabelled can into the
> pressure cooker of beans and then open the doce de leche
> (porteguese spelling) after it has cooled completely.  My
> favorite way of eating them is squeezed into freshly fried
> Churros!  Heavenly!  If only I could find them here (sigh).
> 
> Tyrca

I seem to have access to, in some stores, a dulce de leche product that
is solid, like fudge. I wonder if it's made the same way.

The bicarb, as well as the rising of the mixture when it's added, would
presumably have to do with a buildup of lactic acid as the milk
concentrates in the pan.

Adamantius
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Phil & Susan Troy

troy at asan.com
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