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Knife in the News

Do It Right: Making Caramel

Posted in: Press Coverage

The Task
Caramel makes even ambitious home cooks nervous, but it’s just sugar, David Collier, pastry chef at Knife at The Highland Dallas, says. It’s slightly more complicated than that, but there’s no reason to be intimidated. Heat breaks down sugar, chef and cookbook author Joanne Chang explains. Around 335 degrees, it turns amber and nutty. This sounds technical, but with a few guidelines, making caramel is actually quite simple—you don’t even need a thermometer. And considering caramel’s versatility, it’s a handy skill to master.

See full article at Tasting Table