![Dulce de Leche is even easier in the APO than a regular Sous Vide. Remove labels from canned condensed milk, 185F, SV mode on, 100% steam, 12 hours. Let cool to room Dulce de Leche is even easier in the APO than a regular Sous Vide. Remove labels from canned condensed milk, 185F, SV mode on, 100% steam, 12 hours. Let cool to room](https://external-preview.redd.it/uvjjZFYdFgV46xOpsAMTkdqTV26qP2X6NdOzJMuL6x0.jpg?width=640&crop=smart&auto=webp&s=41b58c2b4893d6a919bfdab35056e4d5b0580b66)
Dulce de Leche is even easier in the APO than a regular Sous Vide. Remove labels from canned condensed milk, 185F, SV mode on, 100% steam, 12 hours. Let cool to room
![In Search Of The Perfect Dulce De Leche (or, Zen and the Art of Sous Vide Milk Carmelization) - THE GASTRONOMER In Search Of The Perfect Dulce De Leche (or, Zen and the Art of Sous Vide Milk Carmelization) - THE GASTRONOMER](https://i0.wp.com/gastronomer.info/wp-content/uploads/2011/05/img_02641-e1304569263635.png?resize=490%2C200)
In Search Of The Perfect Dulce De Leche (or, Zen and the Art of Sous Vide Milk Carmelization) - THE GASTRONOMER
![In Search Of The Perfect Dulce De Leche (or, Zen and the Art of Sous Vide Milk Carmelization) - THE GASTRONOMER In Search Of The Perfect Dulce De Leche (or, Zen and the Art of Sous Vide Milk Carmelization) - THE GASTRONOMER](https://i0.wp.com/gastronomer.info/wp-content/uploads/2011/05/img_0276.png?fit=876%2C584&ssl=1)