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Tyler M

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

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.

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

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?

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

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

The Quick and Dirty Guide to Brining Chicken or Turkey

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?

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

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.

Nutrition loss in Sous Vide cooking

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.

Nutrition loss in Sous Vide cooking

Good question. Could they break down?

Converting cooking time for Sous Vide

Is there a general conversion for temp and time for a "traditional" recipe to a sous vide? Specifically I am planning on cooking a 4.5 lb Cross Rib Roast based on the Mojo Beef recipe from the "Pure Beef" cookbook by Lynne Curry. The recipe calls for roasting the roast at 250 degree for approx 3 hours until an internal temp of 180 is reached. I'm thinking of 24 hours at 165 based on recipes for other roasts. My rationale is that I don't need to hit 180 since I'm cooking the roast for so long and 24 hours to break down the connective tissues of the Cross Rob Roast. I'm also thinking of sealing the marinade ingredients (orange juice, lime juice, brown sugar, garlic, jalepenos &evoo) in the bag with the roast, letting it sit for 24 hours and then throwing it into the sous vide.

Thoughts?
TIA

Nutrition loss in Sous Vide cooking

I was researching recipes and getting all excited about my soon to arrive Sansaire sous vide when my wife asked a very interesting question. As I was explaining to her that I could cook batches of vegetables, put them in the fridge and pull them out as needed she asked if they would lose their nutritional value if they sat for up to two weeks?

Thoughts?

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