Browning, for Stock
Ingredients
Directions
Place the sugar in a saucepan over low heat.
Stir continuously until the sugar begins to melt and turns black.
Add the water and let it dissolve.
Store in a corked container and use a few drops as needed.
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.
Explore the science
What each ingredient does
- Powdered sugar
- Melts and caramelises to colour and flavour the stock.
- Water
- Dissolves the caramelised sugar into a liquid that can be stored and dosed by drops.
The step that matters
Stirring the sugar as it melts and darkens. Sugar left still over heat can scorch unevenly, giving a burnt, bitter taste rather than a smooth brown colour. Constant stirring keeps heat even so it caramelises without burning.
“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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