Let's make caramel heat is going to be On medium I like to use the wet method So I'm combining sugar and water in the Skillet at the same time what I'm doing Is melting all the sugar crystals in the Water and then I'm evaporating off the Water it's like an insurance policy That's a sugar and then as I swirl it it Melts I find this very satisfying one Little corner over here doesn't want to Melt so now that it's all melted I'm Just going to let it hang out and I'm Going to swirl the pan every once in a While swirling the pan helps mix the Sugar syrup so that it car normalizes Evenly and you don't get dark spots can You see that the bubbles are bigger and Almost slower they're more viscous as The water is evaporating from the sugar Syrup it is getting thicker see how it's Browning around the edges and not in the Center that is why we want to swirl it I Can smell that it's turning into caramel This is the color I want I'm turning off The heat what color is that is it the Color of an Irish Setter do I love to Say that yes I do and when it gets to be That Perfect Color it's off the heat and Stop the cooking
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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