Tonight,I've decided to try to Sweet Potato Pie w/Gingersnap/Pecan crust from this month's Gourmet magazine.
The recipe calls for the making of carmel. Trouble is, while I'm a good cook, I've never done this, so I'm nervous. It says to cook sugar in a dry 8-inch heavy skillet using moderate heat,& leaving it until the sugar begins to melt. Then stirring occasionally with a fork, until the sugar melts into a caramel. Take it from the heat and pour water down side of skillet (while it bubbles) and return it to heat and simmer, stirring teh hardened caramel until its completely dissolved.
Is it as straight forward as it says? Any problems that I may encounter?
I have a cast itron skillet tha is well used. I'm worried that it could give an off flavor to the caramel. I cook onion, garlic, what-have-you in it.
I also have a heavy bottomed All Clad stainless saute pan. Would this be better?
Any advice would be appreciated