Browning for Clear Soup
Ingredients
Directions
Make the caramel
Put the sugar into a copper or earthenware pan.
Set it over low heat and stir until melted.
Simmer for 15 minutes until it reaches the desired brown tint.
Finish and bottle
Add the water, boil, then simmer for 20 minutes.
Skim, cool, strain, and bottle for use.
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
- White sugar
- Melts and caramelizes to give the soup its brown tint and a deeper, slightly bitter flavor.
The step that matters
Simmering the melted sugar to the brown tint. As sugar heats past melting, it caramelizes and darkens quickly. Going too far turns it bitter and burnt, and the color cannot be undone, so the cook must check the shade often.
“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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