We are starting the 3rd week of BM#58 and I will be doing Dips and Sauces. While I have been mentally preparing the list of what I will be making for this theme, what finally happened is a different story. Looks like I might not be able to make any dip and it's going to be different sauces.
The first in the series in Dulce de Leche. Dulce de Leche is a confection prepared by slowly heating sweetened milk. It is a sauce that's quite popular in many of the European countries and as well as most of Latin America. I have been wanting to make this sauce ever since I started blogging.
This recipe finally saw the day in the kitchen. I seriously wanted to make Condensed milk from scratch and then make this sauce for the International BM. I couldn't make it then. Even now it was my idea, however, last min changes made me resort to ready-made Condensed milk.
This article talks about different ways to make a Dulce de Leche. I decided to go by the Pressure cooker method and while it was on flame, I had a panic attack and kept messaging my buddies for their experience. Each came up with a different idea and I guess each method works out.
It can be pressure cooked for 3 whistles and switched off. Pressure cook for 30 minutes without the whistle. Cook in a huge bathtub of water for over 45 mins.
Lowest heat after the first whistle, cook for 20 - 25 mins for a runny dulce de leche. 35 - 40 for a thicker version. Everything sounds interesting.
The process I used was 1 whistle and then simmered for 30 mins. The whistle went out for 4 -5 times. I thought my sauce will be very thick. Surprisingly it wasn't so thick.
And know what! it tastes just like Therattipaal. only the smoother version. Therattipaal is grainy whereas this sauce is smooth.
I prefer using Mithai Mate as it comes with a handy cover. The cooked sauce is now resting in the refrigerator and I am hoping to bake something with it.
How to make the Homemade Dulce De Leche
To my knowledge, we get two brands of sweetened condensed milk in India. One is Milkmaid and the other Mithai Mate. Ever since I have seen Mithai Mate, I have only used it as it comes with a handy lid. Of course, I have not seen any taste difference too.
Anyway if you are using Mithai Mate, remove the plastic cap. If using Milkmaid, remove the label cover.
Fill a 1 liter pressure cooker with water halfway through.
Immerse the can into the pressure cooker and close the lid without the whistle. The can should be made to lay horizontal.
Switch on the gas on high flame. Wait for steam to come and then put on the weight. When the first whistle goes, simmer the flame and let it cook for 30. During this process, the whistle goes for about 4 -5 times. It's normal and you need not panic.
After 30 mins, switch off the gas and let the pressure fall down.
Allow the jar to cool down completely before opening the can.
You can refrigerate this can unless further usage.
30 mins of cooking will give your soft sauce. For more than 45 mins, you will end up with thick sauce.
Since this is my first attempt, I can't say about other options. Will surely be trying some more time to record the rest.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM