Over the weekend I used 2 cans of SCM to fill three half pint mason jars and stuck them in a slow cooker. I filled water up to the level of the SCM (about 3/4 inch from the top of the jar) and set the slow cooker to low. I pulled one jar out at 6 hours, 7 hours and 8 hours, bringing the water level back up to the level of the SCM each time. The 6 hour DdL was barely pourable and the 8 hour DdL has the consistency of a spread. Both had a very good caramel taste (I haven't opened the 7 hour jar) although the 8 hour DdL has a hint of a burnt taste. Next time I'll try 4 - 5 hours and see if I can get a pourable Dulce de leche.
For those who make it in the mason jars are you using the regular canning lids? And if so are the jars sealed after you've made the DdL, since it seems like a long water canning bath?
What temp/time could you do this in the sous vide? I'm just wondering if I would throw a can in while I was cooking something else. TIA
If you spatchcock (I love that word) your bird, do you apply dry rub to both sides of the bird of just the skin side?
Heated the beer for my beer bread to 100 degrees Celcius instead of Fahrenheit. The dough never rose but I baked it anyway and got a very dense, heavy, inedible, rock-like loaf.
This was a more general question, but what got me thinking was Kenji's recipe for sous vide carrots. I was thinking that I could prep several batches at once and enjoy them for a few meals throughout the week. Just pull out a bag and then heat/finish in a skillet as per the recipe.
Good question. Could they break down?
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