1. Using Rock Sugar for Better Color and Taste
While many people use white granulated sugar to make caramel sauce, it can be tricky to control the color and it often burns. Rock sugar, on the other hand, offers the following advantages:
– Rock sugar has a mild sweetness, and when melted, it produces a natural reddish-brown color without becoming too dark like granulated sugar.
– It gives the sauce a shiny appearance and prevents scorching.
– If rock sugar is unavailable, granulated sugar can be used, but be sure to control the heat carefully and add a small amount of water to prevent burning.
2. Adding Oil Prevents Sugar from Burning
A common mistake when making caramel sauce is that the sugar burns and sticks to the bottom of the pot, resulting in a burnt smell and making the pot difficult to clean. To avoid this, add oil to the pot before melting the sugar.
– Use cool oil, not hot oil, as hot oil can cause the sugar to burn quickly and become difficult to control.
– Add a small amount of oil to the pot and coat the bottom evenly before adding the rock sugar.
– The oil helps the sugar melt evenly, prevents scorching, and gives the sauce a smooth, glossy texture.
3. Patience is Key: Cook on Low Heat and Stir Continuously
– To achieve the perfect color and avoid bitterness, cook the sauce over low heat and stir continuously with a spatula.
– When the sugar melts, the sauce will have a cloudy amber color. Don’t stop there; continue cooking on low heat and stirring to prevent the sugar from hardening.
– As the sauce starts to bubble at the bottom of the pot and the color turns reddish-brown, it’s almost ready.
Note: Don’t let the sauce stay at this stage for too long, or it will burn and become bitter instead of sweet.
4. The Importance of Adding Boiling Water at the Right Time
A crucial step to prevent scorching is to add boiling water at the right moment.
– When the sugar bubbles change from large to small, and the sauce has a beautiful reddish-brown color, slowly pour in the boiling water while stirring.
– Keep stirring to ensure the sauce mixes well and doesn’t form lumps.
Why use boiling water?
– It prevents the sugar from experiencing a temperature shock, avoiding splattering.
– It keeps the sauce stable, preventing it from hardening or darkening further.
5. Use Immediately or Store for Later
For immediate use: When the sauce is ready, you can add pre-stir-fried meat, fish, or ribs and mix well. The sauce will coat the food, giving it an attractive color.
For later use:
– Let the sauce cool down and then pour it into a clean glass jar.
– Seal the jar tightly and store it in the refrigerator.
– When needed, simply take it out and use it for braising, saving time while ensuring a beautiful color.
By following these tips, your braised dishes will always have an appealing color and a delicious, mouthwatering flavor!
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