Milk is an important staple in many countries, not merely as a drink but as an ingredient in other dishes and meals. As a food source, it provides calcium, protein, energy and several other nutrients that the body requires. Combining sugar with milk adds to the latter's food value and is a tradition in the cuisine of many nations. Modern innovation now offers dulce de leche in a can, making this traditional snack available as an easy-to-use option.
For those who have never tried it, dulce de leche is a traditional sweet dairy preparation in most South American countries. The Latin dulce indicates that it is sweet, and this is as a result of the solution of sugar in the milk base. The combined ingredients are heated slowly to produce a crumbly, crystallized (not to mention delicious) milk dish. Other ingredients, such as cinnamon, cardamom or vanilla, may also be added.
In preparing the milk, the usual precautions have to be followed. Heating milk too quickly causes it to "catch" on the bottom of the pot or saucepan. Also, heated milk that has been allowed to cool will form a skin or solid layer on its surface. One therefore needs to heat the milk as slowly as possible and stir it continuously, in a single operation.
There are people who heat the milk by boiling a shop-bought can of condensed milk in water, when the can is still closed. Manufactured condensed milk already contains sweeteners, so it saves effort to do this. But there is also an added danger. If the water boils away, the can will overheat and blow up. If it does this, it is unlikely to start a fire but it will make a terrible mess in the kitchen. Obviously, one should never try to heat a sealed container in a microwave.
The dish is open to individual experiments with flavor or other ingredients. Milk is easy to work with, and offers ample opportunity for indigenous adaptation. There is seemingly no limit to what one can add to it. Anything that goes with milk as a drink will potentially work in this dish too. As an example, look at any milkshake menu for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
The Indian version is known as basundi. This is made using the same technique and is subject to various regional refinements such as pistachio nuts, cheese or fruit. As with all Indian cooking, it is also made using a host of different spices.
This multinational success illustrates how people everywhere enjoy dairy. Any product that has milk as its main ingredient is therefore available to international caterers, since no religious practice or cultural preference disallows it. It is also suitable for use by vegetarians. Dulce de leche is an adaptable generic treat. We may have lost our milk teeth, but we can still cater to our sweet tooth.
For those who have never tried it, dulce de leche is a traditional sweet dairy preparation in most South American countries. The Latin dulce indicates that it is sweet, and this is as a result of the solution of sugar in the milk base. The combined ingredients are heated slowly to produce a crumbly, crystallized (not to mention delicious) milk dish. Other ingredients, such as cinnamon, cardamom or vanilla, may also be added.
In preparing the milk, the usual precautions have to be followed. Heating milk too quickly causes it to "catch" on the bottom of the pot or saucepan. Also, heated milk that has been allowed to cool will form a skin or solid layer on its surface. One therefore needs to heat the milk as slowly as possible and stir it continuously, in a single operation.
There are people who heat the milk by boiling a shop-bought can of condensed milk in water, when the can is still closed. Manufactured condensed milk already contains sweeteners, so it saves effort to do this. But there is also an added danger. If the water boils away, the can will overheat and blow up. If it does this, it is unlikely to start a fire but it will make a terrible mess in the kitchen. Obviously, one should never try to heat a sealed container in a microwave.
The dish is open to individual experiments with flavor or other ingredients. Milk is easy to work with, and offers ample opportunity for indigenous adaptation. There is seemingly no limit to what one can add to it. Anything that goes with milk as a drink will potentially work in this dish too. As an example, look at any milkshake menu for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
The Indian version is known as basundi. This is made using the same technique and is subject to various regional refinements such as pistachio nuts, cheese or fruit. As with all Indian cooking, it is also made using a host of different spices.
This multinational success illustrates how people everywhere enjoy dairy. Any product that has milk as its main ingredient is therefore available to international caterers, since no religious practice or cultural preference disallows it. It is also suitable for use by vegetarians. Dulce de leche is an adaptable generic treat. We may have lost our milk teeth, but we can still cater to our sweet tooth.
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