Entirely new dishes were also created. In Argentina, dulce de leche, a thick dark caramel sauce made of sweetened condensed milk, became a national dish. There are numerous ways of cooking down condensed milk, but the popular technique is just to put the can in a pot of boiling water and leave it there for four to five hours. Simple, but there is a catch. If the water is allowed to boil away to the point where part of the can is exposed to air, it will explode.
M. Kurlansky, Milk: a 10,000 year history (2018), 193
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