Dulce de Leche part Deux
Okay, I've bought all my ingredients (I'm just going to use goat's milk as that is traditional). And they are in the slow cooker (I just started it up!).
I've noticed that some recipes for dulce de leche include baking soda (sodium bicarbonate). I haven't put any in, but I'm sure I can put it in within a couple of hours if I have to as the caramelization should still take awhile:
My question for all you folks: Why put sodium bicarbonate in the pot? Technically this dessert is not caramelized -- it is a Maillard reaction, but I don't know why sodium bicarb would be needed for a Maillard. Milk isn't exactly acidic (pH 6.7, thats damn neutral if you ask me) and I just don't know why would the solution have to be made more basic? Its not as if a neutral solution upsets your stomach. I'd think the amount of sugar in the solution would be the cause of stomach upset. And finally, there is no dough -- the bicarb can't possibly be used as a leavening agent. So what gives? Any ideas please let me know.
--EDIT!--
Okay, I figured it out. In very, very simple terms milk does not contain enough base for a complete Maillard. If you add baking soda the reaction will be more complete and you'll get a deeper, darker brown colour and more Maillard reaction goodness.
---
I have a job interview with Medic Alert for their trainer position on Monday! Oooooh! Apparently they need somebody strong in medical terms and genetics to train the call centre people so they can answer questions on the phone.
---
The house smells like warm sugar and vanilla. Its making my brain think I'm hungry, but I just had oatmeal for lunch so this is not the case. Damn salivary glands!
I've noticed that some recipes for dulce de leche include baking soda (sodium bicarbonate). I haven't put any in, but I'm sure I can put it in within a couple of hours if I have to as the caramelization should still take awhile:
My question for all you folks: Why put sodium bicarbonate in the pot? Technically this dessert is not caramelized -- it is a Maillard reaction, but I don't know why sodium bicarb would be needed for a Maillard. Milk isn't exactly acidic (pH 6.7, thats damn neutral if you ask me) and I just don't know why would the solution have to be made more basic? Its not as if a neutral solution upsets your stomach. I'd think the amount of sugar in the solution would be the cause of stomach upset. And finally, there is no dough -- the bicarb can't possibly be used as a leavening agent. So what gives? Any ideas please let me know.
--EDIT!--
Okay, I figured it out. In very, very simple terms milk does not contain enough base for a complete Maillard. If you add baking soda the reaction will be more complete and you'll get a deeper, darker brown colour and more Maillard reaction goodness.
---
I have a job interview with Medic Alert for their trainer position on Monday! Oooooh! Apparently they need somebody strong in medical terms and genetics to train the call centre people so they can answer questions on the phone.
---
The house smells like warm sugar and vanilla. Its making my brain think I'm hungry, but I just had oatmeal for lunch so this is not the case. Damn salivary glands!