Get The Sweet Nuttiness of Caramel Without Melting Sugar

Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.

Source: How to Make Rich, Flavorful Caramel Without Melting Sugar

This also makes your morning coffee, if you are the type that disturbs the holy sanctity of the black gift of the gods by adding anything to it, amazing flavor.

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Carrot “Lox” Is a Tasty Vegetarian Bagel Topper

Chickpea “tuna,” I still love you, but when it comes to non-fish fish, nothing holds a candle to carrot “lox.”

There’s no salmon here, but the carrots—fileted, seasoned with smoked salt and liquid smoke, then steam-roasted in the oven—are remarkably similar in color, texture, and flavor, too.

Source: What Looks Like Lox & Tastes Like Lox But is Made of Carrots?

In the briefest of summaries, what’s been omitted is the key ingredients to make it taste like lox: Liquid Smoke + ‘smoked’ sea salt — just in case people decided not to click thru to read the full recipe.

Liquid Smoke is controversial for some folks and you can read about it at Serious Eats.

Make a 3-Minute, 3-Ingredient Caramel Sauce in Your Microwave

This easy recipe gives you caramel sauce anytime you want it. Use it to make our Gooey Chocolate Microwave Mug Cake, or drizzle over ice cream, pancakes, or into your morning mug of coffee.

Source: 3-Ingredient Microwave Caramel Sauce

Why would you start with unsalted butter, only to add salt?  Control.  Consistency.  There’s no guarantee the right amount of salt is in the salted butter.

Make Peanut Butter and Chocolate Chip Cookies in Under 3 Minutes in the Microwave

I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).

Turn Leftover Beer (or Any Beer) Into a Tasty Toffee Sauce

Recently, I made beer caramel sauce and beer toffee sauce. (I have an entire list of things I’ve been meaning to try with beer… I’m just trying to check them off!)

Source: How to Turn Leftover Beer into Toffee Sauce

This recipe is stone soup. The non-beer ingredients this recipe calls for are the magic, not the “leftover beer” 😉

Curious now how much vitamin K is in dairy cream?

Turn Cookies Into an Awesome Pie Crust in Under a Minute

Sure, smash the cookies if you want.  I’ll just use my food processor (while sticking to my recipe), thanks! 😉

You should only buy salted butter, except for baking. Unsalted butter is extremely perishable, and not flavorful at all. If you rely on salting everything you use butter on or in, you are very likely to oversalt. Unsalted butter is used in baking because salt can affect the way doughs and batters behave, so you need precise control, and you follow recipes in baking for this reason, which also means you aren’t in danger of oversalting. There are also differences in moisture retention between salted and unsalted butters. Salted butter is the standard, if you ever read any recipe or description of a dish that includes butter, they mean salted butter unless it specifies unsalted.

Make Mini Apple Pie Bites in About 15 Minutes

Everything is better in bite-sized portions, even pie. We think these miniature versions would be perfect for breakfast—they do have fruit in them!—or as a sweet treat post-Thanksgiving dinner. If you’re feeling adventurous, swap out apples for pears or even add a bit of pumpkin puree for an even more in-season treat.

Source: 4-Ingredient Mini Apple Pies

Need it to be gluten free?  Find gluten free crescent rolls.

Bonus recipe: Drunken Apples

In true drunken fashion, quantity/measure is not known/included 😉

Ingredients:

  • apple slices, peeled
  • brown sugar
  • honey
  • cinnamon
  • nutmeg
  • spiced rum

Cooking instructions:

  1. Combine
  2. Cook on stove over medium/low heat until apples are soft, and rum is reduced to a glaze
  3. Serve hot

Kitchen Science: What’s the Difference Between Brown and White Sugar?

We know that, scientifically speaking, brown sugar makes better song lyrics than white sugar, but what is the actual chemical difference between the two? Learn why brown sugar clumps up, how you can unclump it, and what it’s good for.

Source: Kitchen Science: What’s the Difference Between Brown and White Sugar?

It’s interesting how important an ingredient can be to a recipe.  Cooking is an art, but baking is science (for hungry people™).

Don’t be fooled – organic white sugar is still just as “processed” as white sugar.  “Organic” only means how it is farmed, not processed.

Prevent Soggy or Burnt French Toast by Frying in Oil Instead of Butter

A plate of perfect French toast—crispy round the edges, custardy in the center, and capped off with an amber kiss of maple syrup—is a thing of breakfast time beauty. On the other hand, slices that turn out soggy and squishy, charred in some spots and undercooked in others… well, there’s nothing sadder. What could go wrong? We’ve identified five common French toast mistakes and how to fix them.

Source: You’ve Been Making French Toast All Wrong (Here’s How to Do It Right)

To get the best of both worlds – the smoke point of butter is lower, but yields more flavour and colours the food more quickly, often burning.  So heat a little oil, then add some butter…  You get the benefits of more colour and flavour from the butter, and get a slightly higher smoke point than if using just butter which is more likely to avoid burning yet still allowing for crispy non soggy toast. This method works well for many things, particularly fish.