Stock, Browning for
Ingredients
Directions
Make the browning
Place the sugar in a saucepan over low heat until melted.
Stir continuously with a wooden spoon until it turns almost black.
Pour in the water and let it dissolve.
Use
Use 3 to 4 drops to color a pint of stock.
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
- Moist sugar
- Caramelizes into a dark, bitter-sweet liquid that provides deep color.
- Water
- Dissolves the caramelized sugar so it can be dispersed as a liquid coloring.
The step that matters
Stirring until almost black. Sugar darkens quickly once it starts to caramelize, and past the right point it turns bitter and burnt. Continuous stirring with low heat keeps it browning evenly and lets you stop at the right shade.
“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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