And Gravies
Ingredients
Directions
Place the brown sugar in a perfectly dry saucepan.
Heat the sugar until it changes color.
Add a little cold water to cool the sugar.
Once cooled, add the remaining cold water.
When it boils, remove from heat.
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
- Brown sugar
- Caramelizes when heated, giving the gravy its deep color and molasses-like flavor.
- Cold water
- Dissolves the caramelized sugar into a liquid, thinning it into a gravy.
The step that matters
Adding the cold water to the hot sugar. Hot caramel reacts violently and can spatter or seize when cold water hits it. Adding a small amount first cools the sugar gradually, so the rest of the water can be added safely and the sugar dissolves smoothly.
“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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