milk panic
well, more like "butterflies". big heavy metal papillons. knocking around, freaking me out, doing galaxia's will. man, I am all over the place.
basically I have a half gallon of milk coming up close to its expiration date. I ahve decided to solve the problem by making alton brown's dulce de leche.
then on Thursday (meeting zero for T.H.E.M.) I'll think of something to do with it and bring whatever I make with it in to snack on while we hash out how the first meeting of the year is going to run, and generally talk about what direction we want the club to go.
ideas for how to use dulce de leche that isn't "stick it between cookies/into ice cream/in cheesecake": please leave them in the comments.
well. that turned into a gigantic pile of messy yuckyuck. things I learned, in chronological order:
1. do not double the recipe when you only have a pot that is a bit smaller than the size called for in the original recipe.
2. milk is one hell of a sneaky simmerer. it won't even quiver even after 45 minutes on medium, but once you turn it up a notch, it'll boil hard enough for pasta.
3. milk foams like a mad dog. when it's bumping the edge of the pot already, what do you THINK is going to happen when you add baking soda?
4. it is impossible to move fast enough to attempt boil-over prevention by scooping excess foam into a bowl.
5. boiled-over sweetened milk and baking soda foam, while toasting on the electric coil, smells delicious and awful at the same time.
6. YOU CAN'T MAKE DULCE DE LECHE WITH SKIM MILK.
so, that was a half gallon of milk, three cups of sugar, and a tablespoon of baking soda down the drain. at least I didn't waste any vanilla.
=^.^=
basically I have a half gallon of milk coming up close to its expiration date. I ahve decided to solve the problem by making alton brown's dulce de leche.
then on Thursday (meeting zero for T.H.E.M.) I'll think of something to do with it and bring whatever I make with it in to snack on while we hash out how the first meeting of the year is going to run, and generally talk about what direction we want the club to go.
ideas for how to use dulce de leche that isn't "stick it between cookies/into ice cream/in cheesecake": please leave them in the comments.
well. that turned into a gigantic pile of messy yuckyuck. things I learned, in chronological order:
1. do not double the recipe when you only have a pot that is a bit smaller than the size called for in the original recipe.
2. milk is one hell of a sneaky simmerer. it won't even quiver even after 45 minutes on medium, but once you turn it up a notch, it'll boil hard enough for pasta.
3. milk foams like a mad dog. when it's bumping the edge of the pot already, what do you THINK is going to happen when you add baking soda?
4. it is impossible to move fast enough to attempt boil-over prevention by scooping excess foam into a bowl.
5. boiled-over sweetened milk and baking soda foam, while toasting on the electric coil, smells delicious and awful at the same time.
6. YOU CAN'T MAKE DULCE DE LECHE WITH SKIM MILK.
so, that was a half gallon of milk, three cups of sugar, and a tablespoon of baking soda down the drain. at least I didn't waste any vanilla.
=^.^=