I remember when I was a very small child, I did something like this and I could never get the caramel off the container. At 40 years old I have started again because I really like to cook.
I will say, I make wet caramel often enough, and I don't bother with the wetting the sides of a pan. It's forgiving enough. I've only had it seize once.
Dry caramel is nice.
Both require full 100% no corners cut. The last time I had 80% attention and the like, I got a ripper burn.
How would each type of caramel be used? Jack and Will never gloss over details like these. Every time we see a video from a guest chef on this channel they hold back critical information and treat the audience like idiots. Jack and Will have a unique blend of curiosity, humility and charm but they need to do a better job of selecting guests who embody these same qualities.
Or you can just boil a can of condensed milk in a nice big pot of water , refilling like twice, once cooled you have some nice hella thick caramel … be sure to take the label off the can—-a chef INS
You don't have to master either, as they are both easy to achieve, and they aren't different types of caramel. They are the same type made two different ways. 😂😂😂
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the second one ALWAYS crystallises on me 💔
I remember when I was a very small child, I did something like this and I could never get the caramel off the container. At 40 years old I have started again because I really like to cook.
What type of caramel is in the bottom of a creme caramel?
Science 🔭🧪
I will say, I make wet caramel often enough, and I don't bother with the wetting the sides of a pan. It's forgiving enough. I've only had it seize once.
Dry caramel is nice.
Both require full 100% no corners cut. The last time I had 80% attention and the like, I got a ripper burn.
@FallowChefs ok now show us butterscotch sauce.
No butter this time?
Fallow is a culinary program for expert cooks. These guys are top-notch chefs.
Chef: the bone between these two molecules breaks
Me: RALSEIII
How would each type of caramel be used? Jack and Will never gloss over details like these. Every time we see a video from a guest chef on this channel they hold back critical information and treat the audience like idiots. Jack and Will have a unique blend of curiosity, humility and charm but they need to do a better job of selecting guests who embody these same qualities.
The water isn't breaking down the bond of the sugar, the heat does as it does in the dry caramel
So no butter. Interesting. Still looks delicious 😋
Where's my cartouche, you coward?
Add some butter
i always thought caramel, had cream added to boiling sugar???
HEY DONT MENTION ALL THE BLEACH
Where do you draw the line between calling it a wet sauce vs a simple syrup; or am I being semantic?
science huh…
So… Correct me if I'm wrong but, caramel is just burnt sugar?
Or you can just boil a can of condensed milk in a nice big pot of water , refilling like twice, once cooled you have some nice hella thick caramel … be sure to take the label off the can—-a chef INS
You don't have to master either, as they are both easy to achieve, and they aren't different types of caramel. They are the same type made two different ways. 😂😂😂
The two types of caramel are brittle and soft.
I love it when a chef explaining what happen in the pan like chemistry class 😂
Who’d have thought that being a chef involved a mastery of chemistry?
Making dry caramel is such a fascinating and almost counterintuitive process, and it works. BE VERY CAREFUL working with it!
U shouldn’t stir it
so which one for popcorn 😂
What a useless, uninformative video.