Which containers to boil dulce de leche for 7 hours?
I want to make dulce de leche by boiling it. As the store bought cans leach plastics like BPA into the food, I want to avoid using it.
What are jars/cans, preferably reusable that you can put inside some food, close it and boil for several hours and are made from safe for humans material?
Best Answer
This is exactly what Mason Jars are for. They're glass, so they can stand long periods of heat without leaching, and are designed to be boiled. Unlike a can, I'd suggest leaving the lid secured loosely so that it can bleed off pressure.
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How long do you boil condensed milk for dulce de leche?
Bring to a roaring boil and then reduce heat to a simmer. Place lid on the pot. Cook the can on condensed milk for 2 to 3 hours depending on how dark you would like the dulce de leche. 2 hours for a lighter caramel and 3 hours for a darker and thicker caramel.Can you boil condensed milk out of the tin?
Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches. Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer. NOTE: Solid cans (without tab lids) are preferred.How long can you leave dulce de leche out?
Unopened can of dulce de leche can be stored at room temperature for up to 3 months. Leftover dulce de leche should be refrigerated in an airtight container for up to 2 weeks.Can I cook condensed milk in a saucepan?
Fill the pan with enough water to reach about 3/4 of the way up the side of the can. (Careful not to get water in the sweetened condensed milk. Bring the water to a simmer and cook for 2 1/2 to 3 hours, refilling the water every 15-20 minutes or so to keep it at the same level you started with.More answers regarding which containers to boil dulce de leche for 7 hours?
Answer 2
You can make dulce de leche by simply cooking ingredients in a pan on the stove top. Alton Brown has a good recipe. It only takes 1.5 to 2 hours, and you don't have to worry about a container. This recipe begins with regular whole milk. There are similar recipes available from other sources. These recipes add baking soda to increase the pH and speed up the Maillard reaction.
However, from your question, I suspect that you might be beginning with sweetened condensed milk. Serious Eats simply puts the can (without opening) into a pot of water, where it is simmered for 2 to 3 hours.
If you want to remove the contents and use a mason jar (as @FuzzyChef suggests), I would fill close to the top, allowing a little head space, and tighten "finger tip tight". Pressure will build up in the jar (or the can). But the proper use of mason jars is important so that you avoid cracking. "Finger tip tight" means to tighten the ring gently, that back off slightly. If you use the can, at least according to the Serious Eats recipe, you should have no issues.
By the way, the Serious Eats recipe that uses a can only takes 2 to 3 hours. Seven hours seems like a long time. I think your end product will be quite dark by then, but maybe that is your goal.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Luke Barky, Oliver Halls, cottonbro, Polina Tankilevitch