26 July, 2009
I think this about says it all, really.
Too much caramel, and the dish I used was too deep. Lesson learned.
yeah, i’m struggling with that one. i’m aiming for a rich “caramel” colour, and that’s hard to achieve without burning the sugar.
will have another bash when i get the appropriate dish…
What are you using for the caramel? The recipe I have is 3 butter : 2 sugar, but not being an experienced cook, I’m also not sure quite what colour to take it to…
Yeah, I’m sorry Che, that still looks completely delicious.
lol. yup. but i can use a fry-pan i already have for that.
maybe i can use the paella dish for something like… desserts!
If you don’t want it, I’ll have it.
not this time. he was safely tucked up in bed and… refusing to sleep.
“am thinking of buying a shallow paella dish for making this ($20 from moore wilsons). i just need to find a 2nd justification!”
Wouldn’t that be… paella???
actually… it was delicious. what i also learned was how quickly sugar melts, and caramel becomes burnt toffee.
am thinking of buying a shallow paella dish for making this ($20 from moore wilsons). i just need to find a 2nd justification!
i’d eat it.
Yes. But did the CdP enjoy it just as much?
still looks super super yummy
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