I have a really big thing for caramel. It's like my favorite taste. Earlyish in my cooking phase I decided I was going to learn how to make caramel. I started with that one Gordon Ramsay video where he makes caramel banana pancakes and gradually moved outward. I came up with caramel chicken after that; just cooked some breast tenders and then tossed them in caramel. It was amazing, but I was disappointed to find out that other people on the internet had also made this miraculous discovery and I wasn't going to be on TV after all.
But this thread isn't about amazing dishes we've stumbled upon. It's about mistakes, and I made a big one a couple days later.
I was petsitting at my parents' place a couple years ago and I decided I'd make them some salted caramels as a thank you gift for them paying me and letting me eat all their food while they were on vacation. And also I wanted some caramels, so hey, double batch.
I knew vaguely what I was doing, so I started assembling the ingredients. Butter, sugar, whipping cream, salt, more butter, more sugar... It was all going great until I noticed I didn't have a candy thermometer. No problem, I figured, I'd just eye it and add the cream when it looked ready, and then do the same for the butter. Turns out it's a lot harder to eye 365° F than I thought. With prior experience, I know I ended up heating the sugar way too much before I added the cream, so when it was all said and done and all my ingredients were together, I had a lump of blazing hot sugar liquid rapidly becoming a four-inch-thick rock attached to my parents' best saucepan.
It took me most of an hour to get my mess cleaned up. But hey, lessons were learned. I bought a candy thermometer and my next batch of salted caramels were absolutely delicious.
I have a really big thing for caramel. It's like my favorite taste. Earlyish in my cooking phase I decided I was going to learn how to make caramel. I started with that one Gordon Ramsay video where he makes caramel banana pancakes and gradually moved outward. I came up with caramel chicken after that; just cooked some breast tenders and then tossed them in caramel. It was amazing, but I was disappointed to find out that other people on the internet had also made this miraculous discovery and I wasn't going to be on TV after all.
But this thread isn't about amazing dishes we've stumbled upon. It's about mistakes, and I made a big one a couple days later.
I was petsitting at my parents' place a couple years ago and I decided I'd make them some salted caramels as a thank you gift for them paying me and letting me eat all their food while they were on vacation. And also I wanted some caramels, so hey, double batch.
I knew vaguely what I was doing, so I started assembling the ingredients. Butter, sugar, whipping cream, salt, more butter, more sugar... It was all going great until I noticed I didn't have a candy thermometer. No problem, I figured, I'd just eye it and add the cream when it looked ready, and then do the same for the butter. Turns out it's a lot harder to eye 365° F than I thought. With prior experience, I know I ended up heating the sugar way too much before I added the cream, so when it was all said and done and all my ingredients were together, I had a lump of blazing hot sugar liquid rapidly becoming a four-inch-thick rock attached to my parents' best saucepan.
It took me most of an hour to get my mess cleaned up. But hey, lessons were learned. I bought a candy thermometer and my next batch of salted caramels were absolutely delicious.
At first I was thinking what the heck are you doing?
but then I realised that I'm either blind or an idiot :P
I read caramel as camel .
Camel bacon pancakes and salted camels do not sound very good.
I dunno man, I'd try some camel bacon pancakes.