EPT[Hasu Cook] 9: Caramel Quesadillas - Page 2
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nanaoei
3358 Posts
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Nobu
Spain550 Posts
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Galfi
Brazil56 Posts
I'm a 21 brazilian guy that recently graduated in Gastronomy and i just find fantastic this initiative of yours, cooking for nerds and presenting in a fun, non-scary way so everybody can do it! I wanted to congratulate you for the efforts and the real funny posts ahahaha, keep up the good job and i'll read everytime i see it on the featured blog session )ty, COOKS FIGHTING! | ||
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Bigtony
United States1606 Posts
Take the wrapper off of a can of sweetened condensed milk and try to remove any of the glue left on the can (the glue can make your pot dirty, but that's about it). Put it in a large pot and cover it with at least 2 inches of water. Bring to a rolling boil and then reduce to a strong simmer for at least 2 hours. Longer will give you a darker colored, thicker caramel, while 2 hours will give you a tan and creamy caramel that spreads easily. | ||
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Newbistic
China2912 Posts
On June 29 2012 11:07 Bigtony wrote: There is another way to make caramel that is super simple, but does take time. Take the wrapper off of a can of sweetened condensed milk and try to remove any of the glue left on the can (the glue can make your pot dirty, but that's about it). Put it in a large pot and cover it with at least 2 inches of water. Bring to a rolling boil and then reduce to a strong simmer for at least 2 hours. Longer will give you a darker colored, thicker caramel, while 2 hours will give you a tan and creamy caramel that spreads easily. That's dulce de leche, which is slightly different. It has much higher dairy content and lower fat content than the stove top caramel. I blogged about it when I made carrot cake. | ||
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Shymon
United States620 Posts
On June 27 2012 17:29 Newbistic wrote: I do intend to make another variant of Ratatouille eventually, probably in late summer/early fall since that's when the vegetables for ratatouille usually are picked (I think). Do you have a specific variant of Ratatouille in mind? If you want an excuse to go back to ratatouille my personal favorite variation isConfit byladi. (link goes to the wikipedia for it) it's basicly a more "compossed" version of the dish and makes a great centerpiece to a vegatarian meal or just as an impresive side dish. This picticular variation was made popular as the "ratatouille" preperation seen in the movie "ratatouille". | ||
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sluggaslamoo
Australia4494 Posts
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Fishgle
United States2174 Posts
If it doesn't have queso, is it still quesadilla? ....that's like making cherry pie without any cherries. >< I'm going to re-dub it... "tostada acaramelizada" | ||
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QuanticHawk
United States32091 Posts
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mmp
United States2130 Posts
My only worry is the amount of skin (apple, grape) in the pico. | ||
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Froadac
United States6733 Posts
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