Does it happen to you that your homemade caramel has a burnt taste?
I have finally managed to avoid this problem. These are the steps to make a tasty caramel.
1. Put sugar and water in a frying pan. The amount of water to pour will always be equal to half the amount of sugar that we have.
2 . Put the mixture of sugar and water in a metal container over medium heat and stir with a whisk until sugar is dissolved . Then stop stirring to prevent sugar crystallization .
3.At a certain temperature bubbles start to appear :
4. When bubbles are like the next photo , you must remain alert because the color will change soon .
5. The moment we see that it starts to change color , a clear brown, we should remove it quickly from the fire ... It will keep some heat that will allow it to turn dark ,in case we leave it a bit more over heat it will take the burnt taste .
6. Caramel is already done , it hardens very quickly , at this point you can use it to decorate , this way it can serve for example to bathe a pudding bowl (later with the heat when we cook the pudding it liquefies slightly ) . If you want the caramel to remain liquid more time , what you have to do in step 3 is to add a little lemon juice or vinegar.
A splash of lemon juice is enough to mantain the caramel liquid while we are taking spoonfuls onto a cream for example.
Given that caramel dries quickly , it can remain attached to the pan or pot used to prepare it ,to clean it without problems , take some water and put over heat, sugar will come off easily.
Here you have a link to my favourite cooking tools where you can find my spices grinder:
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