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runny caramel
I had an interesting dish in a restaurant the other day of hard spicy cheese
with a drizzle of a very runny caramel over it. How do I make a runny caramel? Do I just add more liquid? Using milk rather than cream? I guess the question is what makes the caramel runny? |
runny caramel
On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> wrote: > I had an interesting dish in a restaurant the other day of hard spicy cheese > with a drizzle of a very runny caramel over it. How do I make a runny > caramel? Do you know how to carmelize sugar? That's what it was. > Do I just add more liquid? Using milk rather than cream? Did it look like there was cream in it? Usually caramel is just sugar, cooked slowly. Some people begin with water, but that just prolongs the process. Caramel SAUCE has more in it, like cream or milk. > I guess the question is what makes the caramel runny? > Don't cook your caramel to hard crack! <smile> Practice safe eating - always use condiments |
runny caramel
On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> wrote: > I had an interesting dish in a restaurant the other day of hard spicy cheese > with a drizzle of a very runny caramel over it. How do I make a runny > caramel? Do you know how to carmelize sugar? That's what it was. > Do I just add more liquid? Using milk rather than cream? Did it look like there was cream in it? Usually caramel is just sugar, cooked slowly. Some people begin with water, but that just prolongs the process. Caramel SAUCE has more in it, like cream or milk. > I guess the question is what makes the caramel runny? > Don't cook your caramel to hard crack! <smile> Practice safe eating - always use condiments |
runny caramel
"krol" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03... > I had an interesting dish in a restaurant the other > day of hard spicy cheese with a drizzle of a very > runny caramel over it. How do I make a runny > caramel? Do I just add more liquid? Using milk > rather than cream? I guess the question is what > makes the caramel runny? I'd say adding some water rather than cream will give you a free-flowing, caramel-colored (and flavored) syrup that doesn't harden when it cools. Sounds like an interesting dish -- do you remember what kind of cheese it was? -j |
runny caramel
"krol" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03... > I had an interesting dish in a restaurant the other > day of hard spicy cheese with a drizzle of a very > runny caramel over it. How do I make a runny > caramel? Do I just add more liquid? Using milk > rather than cream? I guess the question is what > makes the caramel runny? I'd say adding some water rather than cream will give you a free-flowing, caramel-colored (and flavored) syrup that doesn't harden when it cools. Sounds like an interesting dish -- do you remember what kind of cheese it was? -j |
runny caramel
In answer to all the questions:
All of the caramels I have ever done hardened when cooled. This was downright viscous liquid. The dish I had had it over a very sharp aged gouda, but I am thinking it would work really great over something like munchego(Sp?) "jacqui{JB}" > wrote in message ... > "krol" > wrote in message > news:P486c.30162$JL2.358070@attbi_s03... > > > I had an interesting dish in a restaurant the other > > day of hard spicy cheese with a drizzle of a very > > runny caramel over it. How do I make a runny > > caramel? Do I just add more liquid? Using milk > > rather than cream? I guess the question is what > > makes the caramel runny? > > I'd say adding some water rather than cream will give you a > free-flowing, caramel-colored (and flavored) syrup that doesn't harden > when it cools. > > Sounds like an interesting dish -- do you remember what kind of cheese > it was? > -j > > |
runny caramel
In answer to all the questions:
All of the caramels I have ever done hardened when cooled. This was downright viscous liquid. The dish I had had it over a very sharp aged gouda, but I am thinking it would work really great over something like munchego(Sp?) "jacqui{JB}" > wrote in message ... > "krol" > wrote in message > news:P486c.30162$JL2.358070@attbi_s03... > > > I had an interesting dish in a restaurant the other > > day of hard spicy cheese with a drizzle of a very > > runny caramel over it. How do I make a runny > > caramel? Do I just add more liquid? Using milk > > rather than cream? I guess the question is what > > makes the caramel runny? > > I'd say adding some water rather than cream will give you a > free-flowing, caramel-colored (and flavored) syrup that doesn't harden > when it cools. > > Sounds like an interesting dish -- do you remember what kind of cheese > it was? > -j > > |
runny caramel
sf wrote:
> > On Thu, 18 Mar 2004 02:47:11 GMT, "krol" > > wrote: > > > I had an interesting dish in a restaurant the other day of hard spicy cheese > > with a drizzle of a very runny caramel over it. How do I make a runny > > caramel? > > Do you know how to carmelize sugar? That's what it was. > > > Do I just add more liquid? Using milk rather than cream? > > Did it look like there was cream in it? Usually caramel is > just sugar, cooked slowly. Some people begin with water, > but that just prolongs the process. > Couldn't it have been Dulce de Leche, that boiled-in-the-can condensed milk? gloria p |
runny caramel
sf wrote:
> > On Thu, 18 Mar 2004 02:47:11 GMT, "krol" > > wrote: > > > I had an interesting dish in a restaurant the other day of hard spicy cheese > > with a drizzle of a very runny caramel over it. How do I make a runny > > caramel? > > Do you know how to carmelize sugar? That's what it was. > > > Do I just add more liquid? Using milk rather than cream? > > Did it look like there was cream in it? Usually caramel is > just sugar, cooked slowly. Some people begin with water, > but that just prolongs the process. > Couldn't it have been Dulce de Leche, that boiled-in-the-can condensed milk? gloria p |
runny caramel
"Puester" > wrote in message ... > sf wrote: > > > > On Thu, 18 Mar 2004 02:47:11 GMT, "krol" > > > wrote: > > > > > I had an interesting dish in a restaurant the other day of hard spicy cheese > > > with a drizzle of a very runny caramel over it. How do I make a runny > > > caramel? > > > > Do you know how to carmelize sugar? That's what it was. > > > > > Do I just add more liquid? Using milk rather than cream? > > > > Did it look like there was cream in it? Usually caramel is > > just sugar, cooked slowly. Some people begin with water, > > but that just prolongs the process. > > > > > Couldn't it have been Dulce de Leche, that > boiled-in-the-can condensed milk? > > gloria p or maybe just some of that mass produced ice cream Carmel topping? I am sure there are some more premium brands than what I see at Kroger.. |
runny caramel
"Puester" > wrote in message ... > sf wrote: > > > > On Thu, 18 Mar 2004 02:47:11 GMT, "krol" > > > wrote: > > > > > I had an interesting dish in a restaurant the other day of hard spicy cheese > > > with a drizzle of a very runny caramel over it. How do I make a runny > > > caramel? > > > > Do you know how to carmelize sugar? That's what it was. > > > > > Do I just add more liquid? Using milk rather than cream? > > > > Did it look like there was cream in it? Usually caramel is > > just sugar, cooked slowly. Some people begin with water, > > but that just prolongs the process. > > > > > Couldn't it have been Dulce de Leche, that > boiled-in-the-can condensed milk? > > gloria p or maybe just some of that mass produced ice cream Carmel topping? I am sure there are some more premium brands than what I see at Kroger.. |
runny caramel
"krol" > wrote in message news:P486c.30162$JL2.358070@attbi_s03... > I had an interesting dish in a restaurant the other day of hard spicy cheese > with a drizzle of a very runny caramel over it. How do I make a runny > caramel? > Do I just add more liquid? Using milk rather than cream? I guess the > question > is what makes the caramel runny? Caramel sauce 1 c. brown sugar 1/4 c. milk 2 tbsp. white corn syrup 3 tbsp. butter Mix all together in small saucepan. Bring to a boil, stirring constantly and then simmer for three minutes. Dimitri |
runny caramel
"krol" > wrote in message news:P486c.30162$JL2.358070@attbi_s03... > I had an interesting dish in a restaurant the other day of hard spicy cheese > with a drizzle of a very runny caramel over it. How do I make a runny > caramel? > Do I just add more liquid? Using milk rather than cream? I guess the > question > is what makes the caramel runny? Caramel sauce 1 c. brown sugar 1/4 c. milk 2 tbsp. white corn syrup 3 tbsp. butter Mix all together in small saucepan. Bring to a boil, stirring constantly and then simmer for three minutes. Dimitri |
runny caramel
How about making a traditional caramel with just sugar and then adding that to
something like corn syrup? |
runny caramel
How about making a traditional caramel with just sugar and then adding that to
something like corn syrup? |
runny caramel
>How about making a traditional caramel with just sugar and then adding that
>to >something like corn syrup? Or you could take a package of caramel candies, melt them and stir in the corn syrup to thin the sauce. |
runny caramel
>How about making a traditional caramel with just sugar and then adding that
>to >something like corn syrup? Or you could take a package of caramel candies, melt them and stir in the corn syrup to thin the sauce. |
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