and all others who gave me troubleshooting hints for the technique of caramel making. I cranked out Caramel-Pecan Black Bottom pie number 4 on Monday, and its top layer came out beautifully and was a dead ringer for the first time I made that same dessert.
I'm only batting 500 (pies 1 & 4 had great caramel; pies 2 & 3 were total caramel bombs) so evidently that first pie was beginners' dumb luck(!), but now I feel back in control with knowing so much more about this delicate/finicky process.
I persisted in following the recipe which used the 'wet' method of caramel making. Scrubbed out my saucier pot twice before using. Water went into saucier B4 sprinkling in the sugar. Added a smidge of lemon juice. Bought a brand new pastry brush for washing down pan sides with water. (Thus, absolutely no chance of any lurking or hidden prior contamination.) Never let my eyes leave the bubbling goo for a second.
Making caramel is pretty easy when you do it right, and this time I knew what to do right. Ha!
Am pretty sure now that my 2 failures were the result of stirring too long to mix the water & sugar over low heat.
So thanks to one and all for your previous advice and assistance! You're the best! (Whoops, the title should have read 10/20/2008.)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91210
I'm only batting 500 (pies 1 & 4 had great caramel; pies 2 & 3 were total caramel bombs) so evidently that first pie was beginners' dumb luck(!), but now I feel back in control with knowing so much more about this delicate/finicky process.
I persisted in following the recipe which used the 'wet' method of caramel making. Scrubbed out my saucier pot twice before using. Water went into saucier B4 sprinkling in the sugar. Added a smidge of lemon juice. Bought a brand new pastry brush for washing down pan sides with water. (Thus, absolutely no chance of any lurking or hidden prior contamination.) Never let my eyes leave the bubbling goo for a second.
Making caramel is pretty easy when you do it right, and this time I knew what to do right. Ha!
Am pretty sure now that my 2 failures were the result of stirring too long to mix the water & sugar over low heat.
So thanks to one and all for your previous advice and assistance! You're the best! (Whoops, the title should have read 10/20/2008.)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91210
