I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel. Here's the recipe I use: 200g sugar 13g
I constantly hear about caramelization, like in onions, which I believe have fairly high sugar content. However, I heard it in the context of beef today (Every
I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to t
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn li
A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 10
By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is th
I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've bee
I cant seem to find the point of caramel for my almonds or any other nut. Its either "grainy" (to much water evaporated) or like the batch I