erin on Nostr: >making caramel >add sugar, water, agave nectar, turn up heat and start stirring ...
>making caramel
>add sugar, water, agave nectar, turn up heat and start stirring
>recipe says to pour in cream once temperature reaches 380 degrees F (193 C)
>i last tried this about a year ago, messed up and burned it somehow, no worries, will do better this time
>the cream needs to be hot, otherwise pouring it in will be presumably even more explosive than planned
>mixture is stalling at 240 F (115 C)
>play chess for a couple minutes, come back
>it’s at 320 F (160 C) and climbing fast
>starts getting darker
>wait is it gonna burn? is it already burned? is this all according to plan?
>recipe said to take it off heat just before reaching temperature, because it would heat up more after anyway
>take it off heat at 360 F (182 C)
>it’s producing smoke so decide to turn on the fan on the fume hood (in my hubris i thought this would get rid of the smoke)
>immediately a wave of smoke smelling like burnt sugar is blown into my face and in a 10 ft radius from me
>eyes are irritated, need to step away and open door (there are no windows in the vicinity)
>come back a couple minutes later to pic related
>yeah i am not adding the cream lol
>temperature reads upwards of 410 F (210 C) (this was after i took it off the heat)
>in awe at how 1 cup of sugar could have produced all this
>suddenly remember i can just wash away the sugar from the saucepan, and this ordeal has set me back nothing besides a cup of sugar and a tablespoon of nectar
caramelvros…we try again tomorrow
>add sugar, water, agave nectar, turn up heat and start stirring
>recipe says to pour in cream once temperature reaches 380 degrees F (193 C)
>i last tried this about a year ago, messed up and burned it somehow, no worries, will do better this time
>the cream needs to be hot, otherwise pouring it in will be presumably even more explosive than planned
>mixture is stalling at 240 F (115 C)
>play chess for a couple minutes, come back
>it’s at 320 F (160 C) and climbing fast
>starts getting darker
>wait is it gonna burn? is it already burned? is this all according to plan?
>recipe said to take it off heat just before reaching temperature, because it would heat up more after anyway
>take it off heat at 360 F (182 C)
>it’s producing smoke so decide to turn on the fan on the fume hood (in my hubris i thought this would get rid of the smoke)
>immediately a wave of smoke smelling like burnt sugar is blown into my face and in a 10 ft radius from me
>eyes are irritated, need to step away and open door (there are no windows in the vicinity)
>come back a couple minutes later to pic related
>yeah i am not adding the cream lol
>temperature reads upwards of 410 F (210 C) (this was after i took it off the heat)
>in awe at how 1 cup of sugar could have produced all this
>suddenly remember i can just wash away the sugar from the saucepan, and this ordeal has set me back nothing besides a cup of sugar and a tablespoon of nectar
caramelvros…we try again tomorrow