*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....

B/

"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.

Vox Humana wrote:
> 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.
>

Making sure the can is fully submerged doesn't do anything except give you
more water in the pot so it takes longer to boil dry while you're not
watching it.

It's a harmless but needless precaution. Just like sterilizing your jars
before you fill them when you're gonna pressure-can them anyway.

I think pressure cooking several unopened cans at once for an hour at 15
pounds makes sense; the extra cans can be stored on the shelf ready-to-use.

Best regards,
Bob

"zxcvbob" > wrote in message
...
> Vox Humana wrote:
> > 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.
> >
>
> Making sure the can is fully submerged doesn't do anything except give you
> more water in the pot so it takes longer to boil dry while you're not
> watching it.
>
> It's a harmless but needless precaution. Just like sterilizing your jars
> before you fill them when you're gonna pressure-can them anyway.
>
> I think pressure cooking several unopened cans at once for an hour at 15
> pounds makes sense; the extra cans can be stored on the shelf
ready-to-use.
>
> Best regards,
> Bob

That all makes sense to me.

"Vox Humana" > wrote:


> That all makes sense to me.
>

Or, if you're the patient sort, buy a few cans every year. About five
or ten years down the road, the first ones you bought should have
reached that state on their own.

(Just opened a 6 year old tin of SCM for my coffee - it was darkened and
thick. The longer it sits, the better. :-))

"Blanche Nonken" > wrote in message
...
> "Vox Humana" > wrote:
>
>
> > That all makes sense to me.
> >
>
> Or, if you're the patient sort, buy a few cans every year. About five
> or ten years down the road, the first ones you bought should have
> reached that state on their own.
>
> (Just opened a 6 year old tin of SCM for my coffee - it was darkened and
> thick. The longer it sits, the better. :-))

I had that happen to me once. I don't use much SCM and when I opened an old
can it was dark. I threw it away thinking it was spoiled!

In ,
Vox Humana > took a deep breath, sighed and spoke thusly:
> "Blanche Nonken" > wrote in message
> ...
>> "Vox Humana" > wrote:
>>
>>
>>> That all makes sense to me.
>>>
>>
>> Or, if you're the patient sort, buy a few cans every year. About
>> five
>> or ten years down the road, the first ones you bought should have
>> reached that state on their own.
>>
>> (Just opened a 6 year old tin of SCM for my coffee - it was darkened
>> and thick. The longer it sits, the better. :-))
>
> I had that happen to me once. I don't use much SCM and when I opened
> an old can it was dark. I threw it away thinking it was spoiled!

All this talk now has me wanting to open the can that's been sitting in my cupboard for
years and years (I think it got bought by mistake, probably by my spouse who thought he
was buying evaporated milk).

--
Marilyn
-----------
"They got a name for the winners in the world
I want a name when I lose"

NOTE: My Correct Address is in my signature (just remove the spaces).
On Tue, 21 Oct 2003 13:15:45 GMT, Blanche Nonken >
wrote:

>"Vox Humana" > wrote:
>
>
>> That all makes sense to me.
>>
>
>Or, if you're the patient sort, buy a few cans every year. About five
>or ten years down the road, the first ones you bought should have
>reached that state on their own.
>
>(Just opened a 6 year old tin of SCM for my coffee - it was darkened and
>thick. The longer it sits, the better. :-))

And you don't even live in a warm climate! Imagine how quickly that
would work for me?

--
Davida Chazan (The Chocolate Lady)
<davida @ jdc . org . il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~

On Mon, 20 Oct 2003 19:16:22 -0500, zxcvbob >
wrote:

>I think pressure cooking several unopened cans at once for an hour at 15
>pounds makes sense; the extra cans can be stored on the shelf ready-to-use.

Both Carnation and Eagle are selling cans of DDL for $.04-$.10 more
than their regular sweetened condensed milks. I looked at one brand
the other day and it also had vanilla (or vanillin) in it.

-sw

-sw

If you use a pressure cooker, you need to reduce the cooking
time...15-20 minutes is a plenty. Any more than that and you'll
probably overcook it.

zxcvbob wrote:
> Vox Humana wrote:
> > 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.
>>
>
> Making sure the can is fully submerged doesn't do anything except give
> you more water in the pot so it takes longer to boil dry while you're
> not watching it.
>
> It's a harmless but needless precaution. Just like sterilizing your
> jars before you fill them when you're gonna pressure-can them anyway.
>
> I think pressure cooking several unopened cans at once for an hour at 15
> pounds makes sense; the extra cans can be stored on the shelf ready-to-use.
>
> Best regards,
> Bob
>
>

Vox Humana wrote:

> "Brian Mailman" > wrote in message
> ...
>
>>*non food groups snecked*
>>
>>Vox Humana wrote:
>>
>>>"Dimitri" > wrote in message
y.com...
>>>
>>>>"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.

I don't think it's about exploding. I think it's to make sure that the
whole can is cooked. Sweetened condensed milk is thick and would have
very little convection activity inside the can. That would mean that
the top of the can being cooler, it would cook differently than the rest.

In any event, I've done it dozens of times both stovetop and in a
crockpot. Worked fine every time.

Pastorio.