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evaporated milk boiling

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evaporated milk boiling

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oakjoan | | Dec 14, 2005 12:21 PM

I have been slowly making my way through my new J. Oliver's Kitchen cookbook and came across a page describing cooking evaporated milk for a long period of time (hours) to, I guess, get it carmelized.

He has tips and warnings to keep them submerged in water the whole time to keep them from exploding.....

Has anybody ever done this? Not the exploding part.

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