1Combine the sugar and water in a small heavy-bottomed saucepan and bring to a boil over medium heat, stirring often until sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
2Remove the pan from the heat, carefully pour in cream and salt (the mixture will bubble up and steam), and stir until evenly combined. Return the saucepan to medium heat and bring to a boil. Remove from heat. Serve warm or cool (it will thicken as it cools) and refrigerate in a container with a tightfitting lid for up 5 days.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Traci Des Jardins's Homemade Carnitas Tacos
In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.
Basic Caramelized Onions
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection. Read more.
Caramelizing Versus Sweating Onions
One method results in golden brown onions, the other results in translucent onions.