Episode 6: Caramelization

Let's taco 'bout it!

• What Iron Chef is if you've been living under a rock...
• I don't know how to say caramelization. Do you say it this way?
• Try this Toasted Marshmallow Milkshake--yummy!
• We've liked this butane torch, but let's talk about going this route sometime.
• Dr. Shelly Schmidt's paper on the caramelization process and some "discussion" in response to the paper.
• There was some great home cook experiments based on Dr. Schmidt's work done by Stella Parks and Harold McGee.

Here's Sharon's grandmother's recipe for Burnt Sugar Cake. We want to know if you have made it before--send us a pic!

Grandma Grace's Burnt Sugar Cake:

1 c sugar

1/2 c shortening

2 egg yolks

1 c water

2 c flour

2 tsp baking powder

1 tsp vanilla

2 tbsp burnt sugar

2 beaten egg whites

Directions: Combine in order given. Fold in egg whites. Bake 350 degrees F for 25-30 minutes.

Burnt Sugar: 1 c sugar in cast iron skillet. Cook till dark brown, almost black. Add 1/2 c boiling water. Boil a little.

Frosting:

1 c sugar

1/2 c milk

Burnt sugar to color

Directions: Boil to soft ball. Remove and add 1 tsp vanilla and 2 tbsp butter. Beat until ready to spread.

Run Time: 51 minutes

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