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Home Cooking Be the first to comment

Replicating Monin Caramel Sauce

by Imar83 1 month ago

Hello everyone, Has anyone ever been able to replicate Monin Caramel sauce? I know that it has added caramel flavo...

Caramel Conundrum

by orlybabe 5 months ago

I’m making a sticky date pudding cake for a birthday tomorrow, and want to cover it with caramel buttercream frosting...

babette feasts

babette feasts commented 5 months ago

Do Electric Caramelizing Irons Exist in the US?

by annagram14 9 months ago

I know a French pastry chef who has one and it's amazing for pastries that need to be caramelized on top. They're so ...


NE_Wombat commented 9 months ago

Food Media Be the first to comment

Mouthfeel: the effect of sensation and texture on the flavor of food

Melanie Wong
by Melanie Wong 1 year ago

" . . . Yes, most people know that if you add a vanilla flavor, you feel it's creamier, even though it may not be. It...

Revisiting Slow Cooker Caramelized Onions

by iheartcooking 2 years ago

I think this has been covered quite a bit but I have discovered something new in quite delighted with and I discovere...


iheartcooking commented 2 years ago

Crystallized Butterscotch Sauce

by kittyfood 3 years ago

Yesterday I was making butterscotch sauce as a base for butterscotch crème brulee. I've made this recipe many times, ...


MikeG commented 3 years ago

Best type of pan for caramelizing mushrooms?

by abiebaby47 3 years ago

Nonstick, stainless steel, or cast iron: Which type of pan do you prefer for browning/caramelizing mushrooms, and wh...


PutSomethingTogether commented 3 years ago

Carmelizing Onions in the Oven for Indian recipes

by kavikat 4 years ago

I want to try caramelizing onions in the oven (6 lbs thinly sliced with 1/2 stick of butter at 350 for about 2 hours)...


junglekitte commented 4 years ago

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