"Brian Mailman" > wrote in message
...
> *non food groups snecked*
>
> Vox Humana wrote:
> >
> > "Dimitri" > wrote in message
> > om...
> > >
> > > "Vox Humana" > wrote in message
> > > news > > > >
> > > > "Brian Mailman" > wrote in message
> > > > ...
> > > > > Vox Humana wrote:
> > > > >
> > > > > > The easy way to make Dulce De Leche is to put an unopened can of
> > > > sweetened
> > > > > > condensed milk into a small pan. Add water to bring it to about
3/4
> > > the
> > > > way
> > > > > > up the can.
> > > > >
> > > > > That's an easy way to make an explosion.
> > > > >
> > > > > Add water to completely cover the can AT ALL TIMES by at least 2".
....
>
> > > > Why does covering the can make it safer?
> > >
> > > Water under normal pressure conditions will not exceed 212 degrees
(the
> > > boiling point). The water prevents the contents from getting too hot
and
> > > exploding the can.
> > >
> > > Dimitri
> >
> > I understand that part. I just question why Brian claims that the can
has
> > to be completely submerged.
>
> So it doesn't explode because the contents overheat, just like Dimitri
> explained. A can by its nature is a sealed container--i.e., it will
> become a pressure cooker.
>
> Surrounding it with water that _cannot_, under normal pressure, ever
> exceed the boiling point at that pressure alleviates that concern.
>
> Of course, there are some people who wish to demonstrate evolution in
> action....

The procedure that I posted said to bring the water up 3/4 of the way on the
can. I don't see how leaving the TOP 1/4 of the can exposed to the
atmosphere which is going to be far cooler than 212F will cause the can to
overheat. I'm not saying that you are wrong, but I can't think of any
reason why you would be right. I can see how the contents of the can might
not cook evenly if isn't fully covered, but that is the opposite of having
the can explode.