I asked this lady at the RCSS today where I could find the friggin' dulce de leche, 'cause I want to use it for my cakes, and she said it's been sold out... apparently they made tons of it and it sold out in no time!!! She said it's nowhere to be found in the Durham region. And she couldn't get over the fact that they made tons and tons of it, being a new product and all and it went so fast. And then she goes, "and I bought the last one..." Anyone would think she was talking about Wiis or something.
I gotta get me investing in the dulce de leche company, man!
Make sure you have 4 hours to be at home Buy a can of condensed milk. Take off the label. Put it in a pot and fill the pot with water, about 3/4 to 4/5 up the can. Remove the can. Bring water to a boil Put the can back into the boiling water. Boil can 2 hours at about medium to low heat on one side, then flip it and boil 2 more hours on the other (my parents do it 1.5 hours on each side, but I think the consistency is just not firm enough. Specially for cakes, you want it pretty firm) Let it cool to open, and voila!! You know have great tasting Dulce de leche!
Important: Use a big pot to make sure you don't run out of water if you forget. Add hot water (or if possible boiling water) as it evaporates. Do not go for a nap Some people say the can could explode, specially if it runs out of water, but I don't think so. Let me know if it does though
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The opinions expressed by this poster should always be considered offensive to Guadalupipi.
I asked this lady at the RCSS today where I could find the friggin' dulce de leche, 'cause I want to use it for my cakes, and she said it's been sold out... apparently they made tons of it and it sold out in no time!!! She said it's nowhere to be found in the Durham region. And she couldn't get over the fact that they made tons and tons of it, being a new product and all and it went so fast. And then she goes, "and I bought the last one..." Anyone would think she was talking about Wiis or something.
I gotta get me investing in the dulce de leche company, man!
Dulce de leche in Spanish, dolç de llet in Catalan, or doce de leite in Portuguese ("milk candy"), is a milk-based syrup. Found as both a sauce and a caramel-like candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product similar in taste to caramel.
There are many stories about the origin. One story involves the 19th centuryArgentiniancaudilloJuan Manuel de Rosas. The story goes that in a winter afternoon at the Rosas house, the maid was making some lechadaa drink made with milk and sugar boiled until it starts to caramelizeand she heard someone knocking at the door. She left the lechada on the stove and went to answer the door; and when she came back, the lechada was burnt and had turned into a brown jam: dulce de leche.
It is, however, more likely to have its origins in Europe, possibly as the French confiture de lait: a popular similar legend dating back from the 14th century exists in the region of Normandy, involving a cook from the military troops who had the same culinary accident when making sweetened milk for breakfast. Variations of this legend refer to a cook in Napoleon's army.
The most popular dulce de leche brands in Argentina are La Serenísima and Sancor. The most popular dulce de leche brands in Uruguay are Conaprole and Lapataia, which is made in Punta del Este. There are also other Brazilian, Chilean, Dominican, Paraguayan, Venezuelan and Colombian varieties of it, which are solid and can be cut into bars. The Venezuelan variety is made in the city of Coro, in the Northwest of the country, and is sold as either pure dulce de leche or made with chocolate swirled in (dulce de leche con chocolate). The Dominican variety of the solid version is traditionally sold in blocks formed with strips of dulce de leche and solid fruit jam, usually orange, guava or coconut.
A solid candy made out of Dulce de Leche was also very popular, named Vaquita ("little cow") was manufactured by the Mu-Mu factory in Argentina. Since the candy was no longer made when the factory went out of business in 1984 as a consequence of financial speculation by its owners, other brands began to manufacture similar candies giving them names such as Vauquita and Vaquerita in an effort to link their products to the original.
The Mexican cajeta is named after the small wooden boxes it was traditionally packed in. Developed as a specialty of the town Celaya in the state of Guanajuato, the Mexican version of dulce de leche is made of half goat's milk and half cow's milk.
Its most basic recipe calls for slowly boiling milk and sugar, although other ingredients may be included to achieve special properties. Dulce de leche may also be prepared by cooking sweetened condensed milk for several hours. Although the transformation that occurs in preparation is often called caramelization, it is actually a form of the Maillard reaction, a chemical reaction that is responsible for many of the flavors of cooked food. Dulce de leche is usually one sixth the size of its original volume.
In early April 2007, Starbucks began offering Dulce de Leche flavored lattes and Frappuccinos.[1]. Dulce de leche ice creams had become available in supermarkets in the US Southwest somewhat earlier..
Perhaps you missed the part where it says "thank you ARGENTINA" and NOT "thank you EL SALVADOR"? I guess you also missed the story del Dulce de Leche? huh?!
Yes, quite likely i missed it on PURPOSE! y que?!! Plus, D de L can't possibly be as good as Tres leches can it?
Anyway, what the heck are you talking about. You non-argentinian, argentinian product lover?
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The opinions expressed by this poster can be offensive and are mainly directed at Dogo. Delta gamma b i t c h-orama. Copyright 2008 All rights reserved.
If MANJAR was soooooo much better, then Haggen-Daz (or however you spell it) would make MANJAR icecream instead of D de L ice cream... and PC would be making MANJAR and NOT Dulce de Leche!!! This post is not directed to anyone in particular, Chilenita!!!
Well i'll tell you why Dogo. H&D took this D de L "argentino". Because, it's cheaper AND you can't really pay less for quality. Si o si?
PLUSSSSSSSSSSSSS, have you ever tried dulce de leche salvi? No dices?!! entonces you have never EVER tried the true thing.
Dulce de Leche Salvi, es como la Nutella para los italianos. But better Perhaps you missed the part where it says "thank you ARGENTINA" and NOT "thank you EL SALVADOR"? I guess you also missed the story del Dulce de Leche? huh?!
__________________
The opinions expressed by this poster should always be considered offensive to Guadalupipi.
If MANJAR was soooooo much better, then Haggen-Daz (or however you spell it) would make MANJAR icecream instead of D de L ice cream... and PC would be making MANJAR and NOT Dulce de Leche!!! This post is not directed to anyone in particular, Chilenita!!!
Well i'll tell you why Dogo. H&D took this D de L "argentino". Because, it's cheaper AND you can't really pay less for quality. Si o si?
PLUSSSSSSSSSSSSS, have you ever tried dulce de leche salvi? No dices?!! entonces you have never EVER tried the true thing.
Dulce de Leche Salvi, es como la Nutella para los italianos. But better
-- Edited by Guadalupana at 11:17, 2007-11-13
Right it's cheaper for PC
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If MANJAR was soooooo much better, then Haggen-Daz (or however you spell it) would make MANJAR icecream instead of D de L ice cream... and PC would be making MANJAR and NOT Dulce de Leche!!! This post is not directed to anyone in particular, Chilenita!!!
Well i'll tell you why Dogo. H&D took this D de L "argentino". Because, it's cheaper AND you can't really pay less for quality. Si o si?
PLUSSSSSSSSSSSSS, have you ever tried dulce de leche salvi? No dices?!! entonces you have never EVER tried the true thing.
Dulce de Leche Salvi, es como la Nutella para los italianos. But better
-- Edited by Guadalupana at 11:17, 2007-11-13
god u are so RIGHT!!! it is way better then anyone elses lmao and yes i have had dulce de leche argentino (from Argentina)
If MANJAR was soooooo much better, then Haggen-Daz (or however you spell it) would make MANJAR icecream instead of D de L ice cream... and PC would be making MANJAR and NOT Dulce de Leche!!! This post is not directed to anyone in particular, Chilenita!!!
Well i'll tell you why Dogo. H&D took this D de L "argentino". Because, it's cheaper AND you can't really pay less for quality. Si o si?
PLUSSSSSSSSSSSSS, have you ever tried dulce de leche salvi? No dices?!! entonces you have never EVER tried the true thing.
Dulce de Leche Salvi, es como la Nutella para los italianos. But better
-- Edited by Guadalupana at 11:17, 2007-11-13
__________________
The opinions expressed by this poster can be offensive and are mainly directed at Dogo. Delta gamma b i t c h-orama. Copyright 2008 All rights reserved.
If MANJAR was soooooo much better, then Haggen-Daz (or however you spell it) would make MANJAR icecream instead of D de L ice cream... and PC would be making MANJAR and NOT Dulce de Leche!!! This post is not directed to anyone in particular, Chilenita!!!
__________________
The opinions expressed by this poster should always be considered offensive to Guadalupipi.