Claire Makes The Smoothest Caramel | From the Test Kitchen | Bon Appetit
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- Опубликовано: 16 июн 2016
- Making caramel can be a daunting task. It's a thin line between smooth, delicious goodness and a burnt sticky mess. With these insider tips you'll nail the best caramel every time.
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Claire Makes The Smoothest Caramel | From the Test Kitchen | Bon Appetit 
Хобби
Claire: *in a cute and lost voice* where’s my water? Has anyone seen my water?
Me: we must protecc this angel ❤️❤️❤️❤️
I feel like this is one of the first BA videos where their current style starts to settle.
I feel the hand of Vinny
@C P lol y u mad tho
Claire was so cute and innocent before she became a prisoner of gourmet makes...
This is when they started to make the style of videos they have now
Found this buried Claire episode under a pile of What's Eating Brad Alive (or whatevs). Victory is mine.
Thank you for the memories, Claire. I hope you're happy, wherever you are.
What do you mean dude?
Giulia Scalia this was commented when she temporarily left BA. She quit for a short bit and came back as a full on Senior Food Editor (without the associate status)
Thank you Chef Saffitz. Now I know how to make caramel the correct way. Half Sour Saffitz fan for life!
Half sour?
That cream of tartar tip is pretty great
I like her stile! She should be on more videos.
*style *
huda abdi Thankyou.
style
The foreshadowing!!!
You should be a talent scout lmfao
lovely....i really like how she does demonstrate and explain
Hidden gem of a video
OMG, she was such a babyface! And now such a gorgeous grown woman!
Omg........mind blown 💣 going to try right now!
I’ve been struggling with my caramel lately for no reason. I think I’ll try the cream of tartar
Making this to go with my sticky date cake tomorrow for Christmas, thanks!
Seeing Claire without the grey streak feels so weird
She's funny lmao
When she still had black hair
Im just here for the water bit at the beginning so cute
Nice!
In a pinch I've used a teaspoon or two of corn syrup instead of tartar (the former I keep on hand as a guarantee for smooth sorbet in summer without using alcohol). Add at the beginning and it works pretty flawlessly.
Cute!
Thank you.
Clair inspired me to make a homemade vanilla cream sauce
PLEASE MAKE NERD ROPES. I would really love to see your take on them.
i saw soemone did this and added some chinese 5 spice to it for that extra kick
sounds great!
Any idea what apron she has? Mine is ruined and I'd like a quality replacement.
How much cream of tartar do you use?
what can you do to make the caramel thicker? like say to use it to fill chocolate truffles?
freeze it for a bit until it feels like a dough, then roll it/shape it into your truffles. Or just coat a truffle mold with chocolate and pour/pipe it in, then place in the fridge until it hardens. It usually works for me cause I'd rather not put any starch etc that will ruin the original consistency.
Debra Nesan ok, thanks!
Or cook some of the water away on low heat (i.e. once you have everything mixed, keep on cooking for a while to get the desired consistency). And remember that it'll thicken once it cools down.
Thank you for saying care-uh-mel and not car-mull lol
Let me tell you my tale of woe. I spent 3 hours attempting to make FOUR batches of caramel sauce. At first I innocently thought, "Oh I guess I wasn't supposed to swirl the sugar so much, okay I won't touch it next time." Then, "okaaay maybe the heat was too high?" And then, "okay, someone said add a few drops of lemon or tartar powder but I don't have tartar powder, and I just add lemo-- OKAY IT JUST SEIZED 1.5 SECONDS AFTER ADDING LEMON" and finally "okay, it's been ten minutes and nothing is seizing, the sugar is melted, just need this color to change....okay it's been another 5 minutes...and nothing... Lol why is this still clear??? WAIT WAIT STOP PLEASE NODONTSEIZEONMEAGAIN wwwwhhhyyy" and so, defeated, I cleaned up the kitchen save for the sink of dirty dishes and slumped on the couch only to find your recipe Clair. And you mentioned the tartar powder...and when I went to go look again to see if I had any (was so sure I didn't) there. it. was. FRONT ROW AND CENTER ON MY SPICE RACK. jfc.
UPDATE: I did it!!!! Thank you so much!!!
Sweet serendipity
Where's that apron from? Like the style ;)
I know! I want to find a pair of overalls like this.
its found in the local hipster store.
How do I make the caramel hard?
HELP my sugar water mixture at the beginning is super thick and then when it gets worn it just immediately seizes what am I doing wrong
Back when claire was happy
No salt
whoa, she was a fox
Ahh its soo alive
she's so cute hello ??????????
WHERES MY WATER😭
Chef, your cream has to be warm before you can add it to the sauce.
Why salt? Are you making salty caramel?
We add salt in the dough (if it comes to bakery) for so many reasons but there is no reason to add salt in this sauce. Only for salty flavour
Why butter? Common CHEF, you increase the fat percentage and make your sauce even heavier.
What’s wrong with a heavier sauce?
Or does it ruin the flavor too
OMG so skinny!!!
Very bitter
What a lucky spoon at the end of the video. Claire is somehow even tastier than the food she makes.
She called granulated sugar simple. Familiar yes, the growing and processing of sugar cane into granulated sugar is not really simple