Mikayla Profile - Allrecipes.com (11866149)

cook's profile


Home Town: Melbourne, Australian Capital Territory, Australia
Living In: Boston, Massachusetts, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
Hobbies: Scrapbooking, Reading Books, Music
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Recipe Reviews 2 reviews
Sweetened Condensed Milk
I am rating this based on my first attempt. The second is on the stove right now. If you make this recipe, you need to use a double boiler. If the milk and sugar are exposed to direct heat, they WILL burn/caramelize onto the bottom of your pan, no matter how constantly you stir. If you don't have a double boiler, you can improvise one: lay a (metal!) cooling rack along the inside of a large frying pan; it should be able to lie flat on the bottom. Fill the frying pan about 2/3 - 3/4 full with hot water from the tap (hot makes boiling go quicker). Put your saucepan on top of the cooling rack; an inch or so should be submerged in the water. Make sure that when the saucepan goes in the water it doesn't displace so much that the water will splash out once it boils! Now turn on the heat and once your water boils, the saucepan's contents will be exposed to only the temperature of boiling water (not direct heat), which is the point of a double boiler.

4 users found this review helpful
Reviewed On: Jun. 13, 2012
Apple Crisp II
I made this as written, to begin with. I used 6 Granny Smith apples to make up the 10 cups, sliced fairly thickly. I found the water to make too much juice. Next time I'd halve it or omit it altogether. After I'd made everything, I found there wasn't quite enough topping to make a respectable apple crisp, so I whipped up another batch of topping. Also, even though I used Granny Smiths, I found the recipe too sweet. Perhaps this was due to the doubled crisp topping. If you are going to double the topping, consider halving the white sugar in the apple mix. Finally, even though I sliced my apples fairly thickly, they still came out very soft after 45 minutes. I like a little bite to my crisp, so next time won't cook it so long. It's a tasty recipe - just play around with it. A little extra cinnamon, perhaps some cloves or nutmeg...

3 users found this review helpful
Reviewed On: Sep. 14, 2010

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