Baking Radio Podcast Episode #33: All About Caramel for Bakers Part 2 of 2

Explore the two ways to make caramel, and which way is the easiest. Learn the best tips for the smoothest caramel ever. Once you have made caramel, how do you clean the pan? Find out the secret. Chef Sokol shares a simple caramel sauce.

 

 

Simple Caramel Sauce

Makes about 1 cup

1 cup granulated sugar

½ cup water

1 teaspoon lemon juice

¾ cup heavy cream

1 teaspoon pure vanilla extract

  1. Place sugar, water, and lemon juice into a medium heavy-bottomed saucepan. Stir to combine. Cook over medium heat, stirring occasionally, until sugar is dissolved.
  2. Raise the heat and continue to cook, without stirring, until the syrup comes to a boil. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
  3. Allow the syrup to boil, gently swirling the pan a few times until the mixture has turned the color of light to medium brewed tea.
  4. Remove the pan from the heat and carefully pour in the cream. The caramel will bubble up, so use caution.
  5. Add the vanilla and whisk the caramel over low heat until the mixture is smooth.

Note: You can store the caramel sauce in the refrigerator in an airtight container for up to three weeks. It can be microwaved to warm and thin it out.

Baking Radio Podcast Episode #32: Caramel Part 1

When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to get the smoothest caramel.

 

Baking Radio Podcast Episode #31: Cookie Characteristics and How To Manipulate Them

We tend to use adjectives to describe what we love about our favorite cookies. These adjectives include words like: chewy, soft, crispy or hard. Did you know that cookie characteristics can be manipulated by using specific ingredients, or changing the baking time, and even greasing or not greasing the pan the cookie is baked on? Learn how to create cookies that are customized just to your liking.

 

Baking Radio Podcast Episode #30: All About Chemical Leaveners For Bakers

Chemical leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: baking powder and baking soda. Combined with certain wet and dry ingredients in the recipe, these chemical leaveners help the baked good to rise. Learn the difference between baking powder and baking soda and a bit about kitchen chemistry to understand specifically how they work.

 

Baking Radio Podcast Episode #29: How to Make Truffles

Truffles are defined, and Chef Sokol shares a simple truffle recipe. How to form truffles is discussed along with detailed directions on how to embellish them, and store them properly for the longest shelf life. The many types of chocolate coatings that can be used to dip truffles are reviewed with recommendations.