Boiled condensed milk is one of your favorite treats,familiar to everyone from childhood. But the purchased pouch is at times different both in taste and quality in comparison with the home. Therefore, many are wondering how to cook and how much to cook condensed milk in a bank at a time in the home. To answer this question, you first need to decide which condensed milk to choose and what to look for when buying, and then you can consider the options and methods of preparation and use in cooking.
Condensed milk was obtained in the middle of the XIXcentury American Gail Borden, who for many years invented ways to extend the shelf life of various foods. As a result, the product has gained universal popularity. The inventor became famous, and his name was called the American city in Texas.
In Russia, the production of condensed milk (or,more simply, condensed milk) first began in 1881 at a plant in Orenburg. Paradoxical as this sounds, the condensed milk did not use demand, so the plant went bankrupt. During the First World War, it became popular due to its ability to long-term storage. As a strategic product, it was used for the needs of the army, as well as polar and Central Asian expeditions. Condensed milk for convenience was packed in iron cans with a white and blue label, which is relevant until now.
In Soviet times condensed milk was produced in strictaccordance with GOST. In this regard, its quality was very high, and the composition was limited only to milk and sugar. At present, condensed milk is produced using different technologies, so the taste and quality sometimes leave much to be desired.
Before choosing a condensed milk, you should pay attention to some features.
В состав качественной сгущенки должны входить the following components: cow's milk, sugar and cream. This is due, first, to the safety requirements regarding the presence of food additives in some organisms that are not acceptable, and second, to the inability to predict the reaction of these same additives to active long-term thermal effects. With a large amount of chemistry in the composition when cooking, instead of all known boiled condensed milk, an incomprehensible exfoliated substance can turn out.
It is very important to look at the name of the condensed milk.The bank should indicate one of the two variants of the name: "Condensed milk with sugar" or "Condensed whole milk with sugar". If the condensed milk has a different name, then it's an imitation.
На банке должна стоять маркировка «ГОСТ».In products certified by GOST, contain mainly animal components. If the bank is marked "TU", then, is part of palm oil, which will not thicken the condensed milk. In relation to condensed milk, GOST R 53436-2009 is currently valid.
When studying the marking it is necessary to remember that the letter “M” and the number 76 after the first two characters must necessarily be in it.
You should know that the maximum shelf life of condensed milk without additives is twelve months.
When choosing a jar, you need to check that it hassmooth form without bruises and chips. A deformed jar is more likely to get bacteria and germs inside. If, after all, there are no other options, then it should be boiled in another container.
In the study of the composition you need to look to milk fat in the composition of condensed milk was not less than 8 percent. Then, when cooked, the mass will turn brown, with a thick and sticky consistency.
Immediately before cooking it is necessary to checkthe quality of condensed milk itself. To do this, open the jar and mix the contents. If the consistency is uniform, without seals and lumps, without delamination, and easily slides out of the spoon, it can be cooked safely.
There are several ways to cook condensed milk in a jar at home. The most common ones are the following:
Cooking in a can.To do this, remove the label from the jar and place it in a saucepan. Then pour water over there so that the can is completely covered with it. Put the pot on the stove, bring the water to a boil. After that, reduce the power and leave for about two to two and a half hours. In this case, you need to make sure that the liquid does not boil off completely, and periodically to add it. Cover the pan is not necessary.
The problem with cooking this way isso that the jar can explode and splash everything around. In order to avoid massive contamination during an explosion, you need to cover the can with something heavy. Although there is a risk that the same object during an explosion could hurt the one who stands nearby.
Water bath.This method is longer, but safer. You need to open the jar and pour the contents into a glass container with thick walls. Then it is necessary to put the container with condensed milk on the pan with water to form a water bath. Cook condensed milk for four to five hours.
Condensed milk in a pressure cooker.To do this, place the jar in a pressure cooker, after removing the label from it. Then pour water there. Put the pressure cooker on the stove and turn on the maximum power. Fifteen minutes after the water boils, the stove can be turned off.
Condensed milk in the microwave.You need to open a can and pour the contents into a special dish designed for use in a microwave oven. Put the container with condensed milk on medium mode for fifteen to twenty minutes.
The question seems to be simple, but still requiresknowledge of certain nuances. To determine how long to cook a can of condensed milk, you need to pay attention to two things: what is the percentage of fat and what consistency does it need? Experts assure that to cook it to the desired consistency in less than an hour is unrealistic. Consider the time for which result can be obtained.
Asked how much to cook condensed milk ina jar until brown, it should be said that to obtain a thick, stretching and dense delicacy such as toffee, boil condensed milk for at least 4–4.5 hours. After such a long heat treatment when cooled, it will become hard. Most often, such condensed milk is used as a filling for puffs, as well as the main ingredient in the preparation of homemade cakes and sweets.
For a delicacy shade of coffee with milk witha softer consistency of condensed milk in a jar should be cooked for two and a half to three hours. Then the mass will easily drain from the spoon, slowly freeze, but remain mobile when cooled. Condensed milk of such consistency is perfect as a fill for the cake, fillings for waffles, etc.
To get a thinish condensed milk with a light caramel aftertaste and tinge that diverges easily in warm water, you need to cook it for an hour and a half.
In general, it is possible to cook condensed milk in a can and forten minutes in a pressure cooker, but usually do not take into account how much time it takes to cool. After all, before you pull out the jar, you must wait until the water cools down. Since the lid of the pressure cooker remains closed, the cooking time is extended to one hour.
The most common since childhood methodeating boiled condensed milk - eating with a spoon, while tasty drink the sweetness of coffee or tea. However, boiled condensed milk is much more opportunities for use. For example, a caramel treat can be used in the preparation of desserts, some are described below.
For example, the famous "nuts" - products fromsand dough, the halves of which are filled and sealed with boiled condensed milk. Or wafer rolls, which, after baking, are filled with condensed milk and curled. You can also make a home "Twix." To do this, bake a shortbread cake and divide it into sticks. Each of them should be poured with condensed milk and chocolate icing. Cool ready chopsticks. It will turn out fine replacement to shop delicacy. Boiled condensed milk can even be part of such complex desserts as mousse, creme brulee, cake. It can also be one of the components of the impregnation or cream, as well as an independent ingredient. For example, you can make caramel cheese cakes. To do this, simply mix the cottage cheese and flour with condensed milk and fry as usual. It will turn out incredibly tasty!
Fast food sweets are"Cold" cakes. Their cooking does not take much time, and they do not require roasting. To do this, mix boiled condensed milk with nuts and ground biscuit cookies. Formed cakes must be left in the refrigerator for several hours. The treat is ready.
Actually culinary masterpieces cookedusing boiled condensed milk, a great many! This cakes, and custard cakes, and the famous tubes. The main thing - to turn on the imagination, and your favorite product can be applied anywhere!
Boiled condensed milk - incomparabledelicacy! Fans of such treats should remember that the choice of a quality product is the most important thing for cooking boiled condensed milk at home. The second and equally important factor is the correctness of the preparation. And if the result is exactly what was required, you can start the meal.
