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.
Updated 7 months ago | 9
Updated 2 years ago | 22
Updated 11 months ago | 0
Updated 3 days ago | 27
Updated 12 days ago | 12