Caramel Sauce Friday, Apr 18 2008 

Culinary Basics and Sauce , , olga 6:58 pm

INGREDIENTS:

1 cup Brown Sugar
6 Tbsp Butter
1/2 cup heavy whipping cream

DIRECTIONS:

Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.

As soon as all of the sugar crystals have melted (amber color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

Once the butter has melted, take the pan off the heat.

Add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

Store in the refrigerator for up to 2 weeks. Warm before serving.

 

Blanched Vegetables Thursday, Apr 17 2008 

Culinary Basics , olga 6:05 pm

INGREDIENTS:

Cauliflower
Carrots
Broccoli

DIRECTIONS:

Pot for blanching vegetables
Bowls of h2O + ice = ice bath

Blanching light colors first

1. cauliflower
2. carrots
3. broccoli

put them in boiling water until crunchy and soft
put them in ice bath to set color and stop cooking process

 

Simple Syrup Wednesday, Apr 16 2008 

Culinary Basics olga 9:57 pm

ABOUT:

There are several thicknesses of simple syrup and they have different uses.

SERVINGS:

Thin simple syrup, a ratio of 3 parts water to 1 part sugar, is used to glaze cakes and cookies.
Medium simple syrup, a ratio of 2 parts water to 1 part sugar, is used to make beverages and sweeten iced tea.
Thick simple syrup, a ratio of 1 part water to 1 part sugar, is used to glaze candied fruits and is the basis of cold drinks.

INGREDIENTS:

Water
Sugar

DIRECTIONS:

Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.
To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn’t be able to see any crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.

 

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