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.
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.
coffee, dessert, recipe, snack, tea, tips and tricks, treat Tagged
brown sugar, buttercream, cajeta, caramel, cheesecake, eggless custards, flavour, granulated caramel, melt, mousse, sugar, thermal decomposition, turbinado, white sugar
for the midnight scoop…
In a game-changing breakthrough that will usher in a golden age of peace and prosperity, scientists have figured out how to make ice cream that doesn’t melt so goddamn fast.
Heroic Scientists Invent Ice Cream That Won’t Melt as Fast
The more milk fat, the slower it melts and the better it tastes so the obvious answer is to make better god damn ice cream.
There’s two reasons to grate butter/margarine:
It will soften/melt quicker
It will combine easier
There’s no real trick to it – it’s just a simple matter of increasing the surface area. But it might be a little messy to clean up afterwards…