Browning for Stock
Ingredients
Directions
Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black.
Add the water and let it dissolve.
Cork closely, and use a few drops when required.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar (in the method)
- Caramelizes over heat, turning dark brown and giving the browning its color and flavor.
The step that matters
Stirring the sugar until it turns black. Sugar moves quickly from melting to caramel to burnt. Stirring keeps heat even so it darkens evenly, and going too far produces a bitter, burnt taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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