I really want to be more proficient in making caramel. I have done well making a wet caramel but I have tried dry caramel and ruined a very nice pot! I would like to improve on this before I buy a…Continue
"Place the dry sugar in preheated large non stick sauté pan, use a rubber spatula, or better yet a fork. Using the fork gently toss the sugar till you have an even layer sugar. Increase the heat, swirl the pan a few times, until the sugar has…"
"The best and easiest method I have found for making dry caramel is as follows:
Preheat pan over medium, so it's warm but not too hot. Start with a small amount of sugar at first. Give it a chance to start melting before you go to…"
"for dry caramel, i just use a rubber spatula and stir once it starts to bubble around the edges. you dont have to be as careful as with a wet caramel. also, if you're making caramel with cream, it helps to heat up your pot till…"
"All the basics - don't stir once it starts to liquefy, swirl gently once it starts to color, make sure you're sugar is pure (no talk or foreign matter, make sure your pot is clean. Because I'm prone to distraction I also put a…"
I really want to be more proficient in making caramel. I have done well making a wet caramel but I have tried dry caramel and ruined a very nice pot! I would like to improve on this before I buy a copper pot- Does anyone have any tips for dry caramel? Also suggestions for reading- i really would like to understand the maillard reaction better and know exactly what is going on with my caramel!! Thank you.
"I'm not Jennifer but- in my experience the texture resembles a tootsie roll, but if you use good chocolate, it is going to taste like that chocolate and not a tootsie roll. The modeling chocolate I made from dark Callebaut was really…"
"callebaut dark (70%). I tend to get overheated so my hands are usually warm! It definitely handles better than that candy melt crap! And....it is actually worth eating when you are done!
I would like to try making the orchids with…"
"I just recently took a class on modeling chocolate with a friend of mine. I brought along a bunch of my cutters because I figured I would stray from what was going on in class, like I usually do! i had the cutters to make a phaleonopsis…"
"Badger model 250. This is the one Norman Love uses. The cocoa butter doesn't run through the brush so it doesn't clog like it would if it was sprayed through. I bought mine at a hobby/craft store for somewhere around $20 US. …"
"I was really hoping that this week, with Seth gone, there would be a lot less drama and we could just focus on the food! How wrong was I? None of these contestants seem likable to me and they make pastry chefs look ridiculous. I had also hoped that…"