Month: May 2016

DIY Immersion Circulator

Almost every serious home cook I know (and a lot of professional ones too) has an immersion circulator at the top of his or her gadget wish list. As discussed in a previous post on Dulce De Leche, an immersion circulator heats a water bath to a specific temperature and […]

Dulce De Leche: Redux

After over 14 hours of cooking and 4 hours of tasting our Sous Vide Dulce De Leche, the results are in! First a quick recap: Ducle de leche is traditionally made by cooking sweetened condensed milk in a can for 3-4 hours. But the traditional method yields inconsistent results. In […]