Next Iron Chef: Caramel 101

by in Shows, October 29th, 2010

 

Caramel was Chef Duskie Estes’ downfall this week on The Next Iron Chef (as you can tell just by looking at her attempt at a caramel apple, below). Here’s how to have it not be yours.

When Chef Estes couldn't get her caramel to heat up properly on the grill, she tried sticking the pot in the fryer. Not a good idea.

Caramel is made by heating sugar until all of the inherent moisture evaporates and the molecules break down and re-form. It’s a tricky process, but it’s not hard to do once you have the basics down:

So. You have two options when making caramel. You can either make a solution of sugar and water, and cook that until the water evaporates and the sugar caramelizes, or you can cook sugar in a skillet, dry, until it caramelizes.

The first method, the “wet” method, is slightly easier but runs a higher risk of not turning out; the second, the “dry” method, is more reliable but needs some fiddling. With either method, use a much larger pan than you think you need, and keep a bowl of ice water handy.

For the wet method, in a scrupulously clean pan, heat a 1:1 ratio of sugar and water together over medium-high heat, swirling the pan occasionally. Don’t stir. It won’t take color until the water evaporates; when it starts, start swirling the pan aggressively until the caramel is just shy of the color you want it.

For the dry method, you’ll need a heatproof rubber spatula. Heat sugar in a heavy-bottomed pan over medium heat until it starts to color around the edges. Once that starts happening, use your spatula to pull the colored bits in towards the center. It’ll look sort of lumpy at first but eventually—after about 5 minutes or so—all the sugar will melt into an even amber and you’ll be good to go.

For either method, once your caramel is the color you want, be ready to move quickly to finish your recipe. If you have to, dip the bottom of the saucepan into the bowl of ice water to stop it from taking on any more color.

So now that you’ve got the basics, make Perfect Caramel Apples for Halloween this weekend. This recipe from Food Network Magazine lives up to its name.

Whose mistake will send them home this week? Tune in to The Next Iron Chef on Sunday at 9pm/8c.

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Comments (2)

  1. Rene Lynch says:

    Can I confess that I assumed caramel apples were made by melting…caramel? Never thought about making them from scratch. Thanks!

  2. tbcabbitt says:

    I don't know about any of you but if Canora wins and becomes Iron Chef I will never watch the show again. He's an arrogant jackass who thinks he's god and I don't like his attitude at all.All he ever did throughout the competition was throw people under the bus to make himself look good. I always though Iron Chefs had more integrity than that.

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