| Cooking Hints from Food Network Kitchens: Artichokes and Dulce de Leche |
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Food Network Kitchens Buying Artichokes At the supermarket look for artichokes that feel heavy for their size and give a little squeak when you squeeze them. Cook them as soon as possible once you get them home. If you must, store artichokes in your crisper in a perforated plastic bag. Dulce de Leche Looking for the simplest, most delicious dessert sauce imaginable? Try this amazing shortcut method for dulce de leche. Stand an unopened can of sweetened condensed milk in a saucepan and cover with water by a couple of inches. Bring the water to a simmer and go busy yourself with other things for a few hours, occasionally checking to make sure the can is still submerged. Three hours later carefully lift the can from the water and allow it to cool thoroughly. When you open the can you'll find that the milk has magically transformed into a creamy, caramel-colored sauce -- dulce de leche. You can gussy it up by stirring in a little vanilla, cinnamon or other flavorings, but such embellishment is hardly necessary. Pour over fruit, ice cream, even toast, or try it on pancakes in place of maple syrup (For more information, visit www.foodnetwork.com. Distributed by Scripps Howard News Service.)
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