Dulce de leche is the favorite in most of South America. There can be eaten as a sweet part of a sweet, filling, cake, pie coverings such as sweets, on toast, on bread, crackers, or spoon!
In each country, Dulce de Leche has a different name and the recipe is slightly different, except in Argentina and Uruguay, where is the recipe the same and is equal to that.
In fact, it is impossible to determine whether there is an UruguayanDessert, a dessert or another Argentine in the country. Some years ago, in 2003 Argentina has argued before the UN that the Dulce de Leche be proclaimed a product of Argentina and asked him to be declared Uruguay Rio de la Plata product, making it clear that the source is actually unknown.
So here we will look for the history of this famous Dulce de Leche is not an easy thing to do!
-A legend takes us back to what it is, the Dulce de Lechecan be found in ancient cultures, and is called Ayurveda (in thousands of years), and was then Rhabadi Ayurveda called "life science", the traditional medicine of India, (5000 years) is also one of the most modern methods of alternative medicine today.
Another of the oldest legends in Europe was built in the 14th Century, where a sweet called "milk jam" in Normandy there was appreciated by the people.
-Years later, one ofNapoleon's cook, so that the sweetened milk to the troops, ended by an accident to make Dulce de Leche!
-We have the roots are called to be heard Mediterranean after it was started preparing in Spain, the nineteenth century, that is not produced anymore.
Say that the Chilean-Dulce de Leche, their land, if the Libertador San Martin had crossed the Andes. It was called "manjar Blanco" and dates from the eighteenth century, as the Chileans enjoy.
Argentines say-the Dulce de Leche in their country, if one of the maids of budget Juan Manuel de Rosas milk preparation has been softened for their masters sprung up, and because they had Juan Lavalle, who came to sign a peace treaty with Juan Manuel de Rosa, She was distracted and when he returned to continue to prepare breakfast, they found this caramel-colored pasta to the pot, and Juan Manuel de Rosas tried and found very good and tasteful.
-Said that the Uruguayan Dulce deleche was born when the slaves brought from the late eighteenth century, a great need for a nutritious meal and had invented the added sugar in milk, and cook long enough. The slaves showed their masters, and have begun to enjoy. Then he began produced in large quantities.
In other South American countries, Dulce de Leche is known and if different names in each country has enjoyed:
- Mexico, known Cajeta,and is made with goat milk
- Colombia, Venezuela and Panama called arequipe
- Bolivia, Ecuador, Chile and Peru, manjar Blanco (sometimes only manjar)
- Brazil is Doce de Leite said
- In Cuba called Dulce de Leche "Cortado" (cut, how to cook differently, and it is not as soft as a paste in other countries)
ไม่มีความคิดเห็น:
แสดงความคิดเห็น