When adding room temperature or cold items to hot oil, use tongs to place the bottom edge of the item into the pan and carefully, but quickly, lower the item in the direction away from you. The chef who taught me this tip used to say, “Burn the back of the stove – not yourself, […]
When making caramel, some of the cane juice will crystalize and cling to the sides of the pot as the water evaporates. This could potentially burn and affect the caramel’s flavor. To prevent this, dip a small pastry brush in cold water and brush the sugar crystals clinging to the sides back into the caramel.
Concerning Caramel Read More »
