COOKING WITHOUT MILK : COOKING WITHOUT

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Cooking Without Milk


cooking without milk
    cooking
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Food that has been prepared in a particular way
    milk
  • take milk from female mammals; "Cows need to be milked every morning"
  • a white nutritious liquid secreted by mammals and used as food by human beings
  • produced by mammary glands of female mammals for feeding their young
  • An opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young
  • The milk of cows (or occasionally goats or ewes) as food for humans
  • The white juice of certain plants

crockpot dulce de leche | crockpot caramel
crockpot dulce de leche | crockpot caramel
After reading about how to make caramel from condensed milk or dulce de leche (cook the unopened tin for 2 to 3 hours in a pan with water), I googled the web to find a crockpot variety. I like to cook these slow cooked things in crockpots because they cook without you thinking about it. There is no danger whatsoever this will burn! Never! I found a recipe for crockpot caramel, but that one was 'hearsay'. So I tried it out yesterday: crockpot caramel (dulce de leche): 1. Take 1 tin of condensed milk (Friesche Vlag, Eagle brand, whatever). Don't open it. Leave it like it is. 2. Put in crockpot and cover with water. 3. Set on low and cook for 8 hours. 4. Let cool. 5. open tin and use as desired! (or stock in cupboard for later use) When you open it, it has caramelized to a nutty brown, rich, creamy caramel! It is the stuff you usually find in a Mars bar or Snickers bar! Yum!
Rice Pudding
Rice Pudding
(Delia Smith) Ingredients : 6floz (175ml) pudding rice 14 1/2oz (410g) evaporated milk (large can) 1 pint (570ml) whole milk 1 1/2oz (40g) golden caster sugar 1 whole nutmeg 1oz (25g) butter Round ovenproof dish - diameter 9 inches (23cm) - depth 2 inches (5cm), lightly buttered Preheat oven to Gas 2 / 300F / 150C. Mix the evap and whole milk together in a jug. Place the rice and sugar in the dish, pour in the liquid and give it a good stir. Grate the nutmeg all over the surface (it may seem like a lot but it needs it), then finally dot the butter over the top in little flecks. Next, pop the dish into the oven on the centre shelf for 30 minutes. Slide the shelf out and give everything a good stir. Repeat the stirring after another 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring. Should come out lovely and delicious!

cooking without milk
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