Основен карамел
Следете панела си; най-добрият индикатор за достойнство е външен вид, не време. Точно преди сиропа да достигне желания от вас сянка, го извадете от горещината; карамелът ще продължи да готви за още няколко секунди.
Източник: Марта Стюарт Ливинг, април 2004 г.
Cash
27.04.2023 @ 06:06
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
Follow your panel; the best indicator of quality is appearance, not time. Just before the syrup reaches your desired shade, remove it from the heat; the caramel will continue to cook for a few more seconds. Source: Martha Stewart Living, April 2004. Ingredients: 2 cups sugar. Instructions: 1. Pour 1/2 cup water into a medium (2- to 3-quart) heavy-bottomed saucepan. Add sugar. Cook over medium heat, stirring gently, until the sugar dissolves and the syrup is clear. 2. Continue to cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush two or three times to prevent crystals from forming. Let the syrup boil, swirling the pan occasionally, until it is a pale amber. Remove from heat.