I've got a recipe that calls for boiling an unopened can of sweetened condensed milk for two hours (yep, 2 hours). So, any thoughts of using a pressure cooker to speed things up? How long do you think.
Stupid pressure cooker ideas
- Thread starter cuffs054
- Start date
Help Support :
Until you hear the can pop open in the pressure cooker!
Once the pressure cooker cools down you should have a lovely, slimy, water & milk mixture evenly distributed on the entire interior surface of the cooker.
Once the pressure cooker cools down you should have a lovely, slimy, water & milk mixture evenly distributed on the entire interior surface of the cooker.
Oh, BTW, I'd give it 15-20 minutes after reaching pressure until the lid pops off the can. Unlike home canning lids, cans are only partially sealed before they are processed. As they cool they need to be sealed completely. So, a can will always "pop its lid" when the pressure in the can gets too high for the seal at the lid to handle. 
So, KM71 I guessing you don't think this is a good idea...
westingman123
Well-known member
- Joined
- Jun 24, 2009
- Messages
- 1,541
Um,
No. NOT a good idea.
What are you making? I've had to boil SCmilk for 30 minutes before. Is this a frosting recipe?
No. NOT a good idea.
What are you making? I've had to boil SCmilk for 30 minutes before. Is this a frosting recipe?
turboace
Well-known member
It's how you make dolce de leche. It's so yummy. Actually you would be ok as that as how the can is processed in the first place, when it was made. Liquid is very dense and hard to compress, the pressure in the pressure cooker will be trying to compress the can. Just use the slow release method and you should be fine. Not sure how long to tell you to process it for, first guess is maybe 30 min combined with the time it takes for the pressure to come down should do.
Andy (the Food Scientist)
Andy (the Food Scientist)
dynaflow
Well-known member
i tried it
i tried it in a regular saucepan and boiled slowly for 2.5 hours and it turned into caramel
i tried it in a regular saucepan and boiled slowly for 2.5 hours and it turned into caramel
WHM,
No, it's "Hawainian (sp) Fruit Salad. You boil the milk for 2 hours and it almost carmelizes. Then you mix it with cool whip, mandarian oranges, coconut, pineapple and some other stuff. Looks good but the sugar content could kill you at ten paces. My co-worker who weighs about 60lbs. thinks it's great. (I hate her)
No, it's "Hawainian (sp) Fruit Salad. You boil the milk for 2 hours and it almost carmelizes. Then you mix it with cool whip, mandarian oranges, coconut, pineapple and some other stuff. Looks good but the sugar content could kill you at ten paces. My co-worker who weighs about 60lbs. thinks it's great. (I hate her)
gfm8959
Well-known member
I've seen recipes where it's done in a slow cooker.
I wouldn't be so sure that the can wouldn't pop open in pressure cooker. Like I said above, cans are only partially sealed when they are pressure-processed. As soon as they come out of the canner they are fully sealed so that as they cool a vacuum is formed. I am by no means certain that the 10 or 15 lbs. of contolled steam pressure inside the cooker would hold back the possible pressure that would develop in the can once the water in the can started to turn to steam at temperatures of 240 degrees or higher! My garage-logic intuits that over 50 lbs. of pressure COULD develop in that can.
What you might try would be to put the milk in a glass Mason jar and then seal it with a regular Ball or Kerr canning lid. That way the steam could vent from the jar and you could achieve carmelization more quickly because of the higher temperature.
Here are the approximate internal temperatures in a pressure cooker:
5 lbs. pressure = 225 degrees
10 lbs. pressure = 240 degrees
15 lbs. pressure = 250 degrees
Also, I don't know enough the various camelizing properties of SC milk, but the higher temperatures achieved in the pressure cooker may produce unexpected results...
What you might try would be to put the milk in a glass Mason jar and then seal it with a regular Ball or Kerr canning lid. That way the steam could vent from the jar and you could achieve carmelization more quickly because of the higher temperature.
Here are the approximate internal temperatures in a pressure cooker:
5 lbs. pressure = 225 degrees
10 lbs. pressure = 240 degrees
15 lbs. pressure = 250 degrees
Also, I don't know enough the various camelizing properties of SC milk, but the higher temperatures achieved in the pressure cooker may produce unexpected results...
Many Ways
You place the contents in a microwaveable bowl and cook it in 3 minute bursts stirring in between. You put the contents in 9x9 pan and bake it at 325, stirring every 5 minutes. It should take about 25 minutes. Most stores sell dulce le leche next to the condensed milk. Letting it cook in a water bath, in the oven, while still in the can. It should caramelize in 2 hours.
You place the contents in a microwaveable bowl and cook it in 3 minute bursts stirring in between. You put the contents in 9x9 pan and bake it at 325, stirring every 5 minutes. It should take about 25 minutes. Most stores sell dulce le leche next to the condensed milk. Letting it cook in a water bath, in the oven, while still in the can. It should caramelize in 2 hours.
Listen to Kelly!
He speaketh the truth!
Lawrence/Maytagbear
He speaketh the truth!
Lawrence/Maytagbear
If you've never tried home made ice cream made with dolce de leche you've been missing out.
Petek,
That sounds GOOD! Have you got a recipe?
That sounds GOOD! Have you got a recipe?
My stupid pressure cooker story was a couple weeks ago...I know that cooking dry beans and split peas is a no no, but did that stop me? Oh no. Made some minestrone out of a dried bean mixture. Thought it would be ok since the Cooker wasn't too full? I now know what froth and foam are. It looked like the cooker was blowing its nose...mucus and snot coming out of the pressure tube. I did catch it before anything bad happened, but I haven't had such a mess in a long time. Learnt my lesson!
Jam,
I cook dried pintos all the time. Usually, some oil will keep the foaming under control.
I cook dried pintos all the time. Usually, some oil will keep the foaming under control.
norgeway
Well-known member
Pintos!
I have and all my relatives have cooked pintos in a pressure cooker for years! You just dont fill it over 2/3 full!!pinto beans cole slaw and cornbread is a traditional Southern meal!
I have and all my relatives have cooked pintos in a pressure cooker for years! You just dont fill it over 2/3 full!!pinto beans cole slaw and cornbread is a traditional Southern meal!
turboace
Well-known member
Kenmore71 - what you say is true, for home canning. Commercial canning is very different. Commercially canned products are considered to be commercially sterile. The only way you can achieve this is at elevated temperatures and pressures, in a big pressure cooker, called an autoclave. The cans are filled and then the lids are put on by the lid seamer. The cans are then processed. So, being pressurized in a pressure cooker at lower pressures and temperatures than were used originally will not be, and is not an issue. I studied at Iowa State University and spent a semester learning about commercial canning.
I don't think the can would blow with the pressure outside it the same as inside it. Dulce de Leche is delicious. The Cheesecake Factory has a cheesecake in that flavor. It is rich enough to marry.
