April 17, 2013

Dulce de leche a sweet reason to get out the pressure cooker

After a bass fiasco, a creamy discovery returns the popular cooking tool to good graces.

By J.M. HIRSCH The Associated Press

(Continued from page 1)

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Dulce de leche over ice cream is a delightful choice, but the carmelized sweetened milk also pairs well with peanut butter or pretzels.

The Associated Press

The can must be completely submerged and not be in contact with the sides or bottom of the cooker (the steamer basket should prevent this).

Clamp on the pressure cooker's lid according to manufacturer's directions. Bring up to pressure over medium-high heat. Once the cooker has reached pressure, reduce heat to just maintain pressure. Most pressure cookers will hiss lightly at this stage, but refer to your model's directions.

Cook for 20 minutes.

Transfer the entire pressure cooker to the sink and turn on cold water to run over it and cool the cooker. After 5 minutes, the pressure should be released and the cooker should be cool enough to open.

If the cooker resists opening, this means the pressure is still too high inside to open. Continue running cold water over it.

Use tongs to remove the can from the water (it will still be quite hot). You can either let it stand at room temperature and cool on its own or, for faster cooling, continue running just the can under cool water for another 5 to 10 minutes.

Either way, the unopened can should be stored at room temperature as you would any canned good. Once opened, refrigerate for up to a week.

Nutrition information per 2 tablespoons: 130 calories; 30 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 22 g carbohydrate; 0 g fiber; 22 g sugar; 3 g protein; 35 mg sodium.

 

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