I have discovered something I cannot yet cook: caramel. I managed not to get crystals at the edge of the pan, not to let the sugar burn, and not to get molten sugar all over my pastry-brush-wielding hand (thank you, oven mitt). However, in my reluctance to create a volcano of boiling cream in the vicinity of my other, non-mitted hand, I waited too long to dilute the caramel and ended up with a glob of nice golden sugar goo, some watery creamy light brown stuff, and a fossilized ring around the edge of the pan. Trying to stir it splattered roughly half the liquid onto the floor, especially unnerving as I was wearing sandals. I imagine the pan is going to need to soak for the majority of tomorrow to dissolve what's essentially a saucepan-sized lollipop. Fortunately for my reputation at work--the eventual destination of any caramel sauce resulting from this experiment--the other recipe I located proved much more user-friendly (thank heaven for my tendency to stockpile brown sugar). And it passed the
kelson test.
Current score: caramel 1, alenxa 1.
Current score: caramel 1, alenxa 1.
no subject
Date: 2004-07-07 08:33 am (UTC)no subject
Date: 2004-07-07 03:18 pm (UTC)Must....restrain.....Fist of Death......