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Marbles On Tv


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I was watching Andrew Zimmern on Delicious Destinations last night and they were doing Buenos Aires. One of the chefs was making Dolce Y Leche which involves cooking cream and sugar for two hours till it becomes a brownish thick paste. The chef said that his mother always put marbles into the cooking pot to keep the mixture from sticking to the bottom. First time I heard of cooking with marbles.

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I like it!

Overall, I can't cook worth a lick.

But I've taken a little extra time trying to learn the

best way to make a few things that are important to me.

One of these is Hollandaise Sauce.

That requires the extra step of heating the sauce in

a Pyrex measuring cup which is immersed in a pot of hot

water. Makes all the difference in the world.

Have to guess that the marble technique for dulce de leche

is another approach to 'even-out' the heat for a

similar 'slow-cooking' process.

Steph, my gut guess is that agates might be fine, and

could possibly add some worthwhile minerals. But please

don't quote me on this, and for that matter, don't do it! :lol:

The 'steelies' would worry me even more! :o

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Or you could try the alternative method, where you put an unopened can of sweetened condensed milk in a saucepan, add water, and boil for a certain amount of time (a while, as best as I remember). If it doesn't blow up, sending metal shrapnel all over the kitchen, you have an exquisite can of dulche y leche.

I only got away with doing it once when I was a kid. The can didn't blow up but my mother did when she discovered my - - - science experiment.

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