Patti Humbert
  • Greer, SC
  • United States
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Patti Humbert's Discussions

Dry caramel help!

Started this discussion. Last reply by Bobbie Noto Jul 9, 2011. 4 Replies

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

 

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Bobbie Noto replied to Patti Humbert's discussion Dry caramel help!
"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…"
Jul 9, 2011
Karen replied to Patti Humbert's discussion Dry caramel help!
"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…"
Jul 4, 2011
Brianne Maggiore replied to Patti Humbert's discussion Dry caramel help!
"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…"
Jun 26, 2011
Rob Connoley replied to Patti Humbert's discussion Dry caramel help!
"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…"
Jun 26, 2011
ANTONIO BACHOUR and Patti Humbert are now friends
Jun 26, 2011
Patti Humbert posted a discussion

Dry caramel help!

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.
Jun 26, 2011
Patti Humbert and hassan abbas are now friends
Jun 6, 2011
Patti Humbert replied to Jennifer Zimmerman's discussion Chocolate vs. gumpaste in the group Chocolate 411
"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…"
Apr 16, 2011
Patti Humbert replied to Jennifer Zimmerman's discussion Chocolate vs. gumpaste in the group Chocolate 411
"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…"
Feb 9, 2011
Patti Humbert replied to Jennifer Zimmerman's discussion Chocolate vs. gumpaste in the group Chocolate 411
"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…"
Feb 8, 2011
Patti Humbert left a comment for Ginaminda wimalasinha
"Hello Ginaminda!  Your photos are gorgeous!  I own my own business doing dessert catering & chocolate work.  I look forward to seeing more of your work!"
Feb 6, 2011
Patti Humbert and Ginaminda wimalasinha are now friends
Feb 6, 2011
Patti Humbert replied to sylvain haage's discussion cocoa butter airbrush
"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. …"
Jan 5, 2011
Patti Humbert replied to Wendy DeBord's discussion Top Chef Desserts..........
"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…"
Oct 15, 2010
Patti Humbert posted photos
Oct 7, 2010
Patti Humbert joined Dessert Professional's group
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Pastry & Baking 411

Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.See More
Oct 7, 2010

Profile Information

About me :
I have always loved to bake but have recently started selling my baked goods.
I enter competitions :
Never
I consider my specialty to be:
I really enjoy making puff pastry and individual pastries.

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