When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The cara
I've seen that you can precook onions in the microwave, discarding the liquid and then put them into a pan in order to quicken caramelizing process, with a bit
When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is re
I love sweet potatoes, and cooking them in the microwave for 8 minutes is much faster than waiting an hour or more for them to bake. But when I microwave them,
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can
I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering t
I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that
Background: I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finis
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle.
When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature.
I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange
I tried melting some sugar for a sesame caramel bar, but I could't manage to melt it evenly, and I have no idea why. What I did was: I turned the heat on the
I was making this recipe from Andrei Lussman the other day, but I was having some issues with one part of it: Finely chop the remaining half of lime and coo
I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the
I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower
Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and
I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several ba
Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs ar
I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any bread
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea