ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question Re Carmel Sauce
New Posts  All Forums:Forum Nav:

Question Re Carmel Sauce

post #1 of 7
Thread Starter 

Hi A lady from work made us some desserts today apple dumplings with caramel sauce .The dumplings turned out great however the caramel sauce solidified after sitting for a while . I opted to take mine home seperate containers for the dumpling & the sauce .The question I have is can it be thinned out and made back into sauce by gently warming and adding cream ? She said she only used sugar, butter, Cream to make it


Edited by Keelenorth - 12/4/10 at 5:27am
post #2 of 7

It is "caramel", not "carmel", and it probably can be warmed to liquefy. You may not need to add cream

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 7

Heat in double boiler setup or micro wave low setting

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 7
Quote:
Originally Posted by PeteMcCracken View Post

It is "caramel", not "carmel", and it probably can be warmed to liquefy. You may not need to add cream



I am in agreement with you, Chef, but it reminds me of something I've wondered about most times that I've read the word "caramel"...

 

How did the contemporary English spelling come to be?  I am sure I've thought about it way too much, but it's just one of those nagging things for me.  So far, what I've come up with goes as follows:

 

It was named after Antoine Careme, and some people still spell it as caremel, though English dictionaries would advise differently.  My guess is that there has been a sort of war between spelling and pronunciation, resulting in a mash-up of a more phoenetic spelling of caramel, and a persistent dialectic pronunciation of carmel.  Personally, I enjoy thinking that neither (academic spelling nor dialectic pronunciation) is linguistically correct, particularly in a historical context. 

 

My own incoherent ramblings aside, Ed Buchanan is right as well, low and slow is the way to go.  Stirring will help to keep it from breaking as well, but stirring too vigorously can incorporate air into the sauce and eventually make it into a sort of melted taffy if you're not careful.

post #5 of 7

 

Quote:
It was named after Antoine Careme

Curious as to your source of this information?

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 7

Hm, Oxford English Dictionary give the origin from the early 18th century from the Spanish caramelo

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #7 of 7
Quote:
Originally Posted by cheflayne View Post

 

Quote:
It was named after Antoine Careme

Curious as to your source of this information?



I remember reading it in a small article years ago, and can't, for the life of me, remember where.  Certainly not authoritative, but it made sense at the time, and not so much now, after Mr. McCraken points out the caramelo origin.  Makes much more sense.  Thanks!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question Re Carmel Sauce