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Pork in caramel sauce

Pork in caramel sauce

Put the meat in a bowl with 20 grams of sugar, 3 tablespoons fish sauce and Knorr powder.

Mix well and leave to marinate for 30 minutes.

Make a colorful caramel. When ready, add 350 ml of water to dilute it.

Attention will make noise!

Add the meat to the sauce, add the oil and bring to the boil.

Finely chop the pepper, onion and white part of the chives.

Add them to the meat and cook over medium heat for 1 hour - 1 hour 30 (1 hour 10 minutes for me).

Sprinkle with the green part of the apagic.

In Vietnam it is served with boiled eggs and rice.

I served it with a potato salad

Good appetite !!!!

the recipe found on Bernard's blog, thanks to ..

Homemade Caramel Ice Cream & # 8211 Recipe with Milk Jam and Soft Caramels

Homemade caramel ice cream & # 8211 recipe with milk jam and soft caramels. How to make creamy caramel ice cream? What is milk jam? Caramelized condensed milk ice cream. Homemade ice cream recipes.

This caramel ice cream is very simple, without eggs and does not require heat processing. So it's also very fast. It can be prepared in an ice cream machine but also directly in the freezer. Being very creamy, it will not form crystals or ice needles.

Many Urban Flavors recipes were born from some ingredients we had at the time. They are the ones who inspire us and help us create all kinds of goodies. So it was this time too: I had the opportunity to choose some quality ingredients and design a seasonal dessert with them. It's summer, it's hot, so a creamy ice cream suits us all very well. Especially when it comes to a caramel ice cream that combines a milk jam, some very tasty soft caramels, natural cream and crispy butter biscuits. The result is a dream!

If you are wondering what milk jam is, you will find the answer and the recipe here. It is also known as "dulce de leche" and is made from sweetened condensed milk. It is commercially available and ready-made, as I used below.

How to make pork breast with crispy rinds and baked, caramelized garlic sauce?

How is the meat prepared?

I bought from Selgros a piece of flour with pork breast with mice and bone (ribs) of about 2.2 kg. It was nicely layered, not too greasy.

First I turned it with my ribs towards me and took care of the deboning. I peeled the hard fascia off my ribs and then went in with the threaded knife between my ribs and the meat. I walked from close to close, with the blade glued to my ribs, until I detached them from the flesh. You can see in the last image how I opened my chest like a book (with my ribs on my left).

I cut the ribs off my chest and set them aside. This is what the boned chest piece looks like now.

Because it has a trapezoidal shape and the left part has a different kind of muscle fibers, I decided to shape it to get a rectangle. Nothing was thrown away!

The pieces of meat on the left went into the rustic paste on the menu and from the ribs I made some wonderful spare ribs with barbecue sauce & # 8211 recipe here.

If you can't handle the deboning, you can ask for the help of professional butchers from the meat district of Selgros. They will do all the work for you.

How to marinate pork breast?

The (approximately) rectangle of pork breast obtained (approx. 20 x 30 x 5 cm) I seasoned thoroughly with fine salt, freshly ground black pepper, cumin seeds (which bring flavor but are also a good digestive for fatty meats) and paprika. I made sure to have spices on all parts of the piece, including the side and the rind.

I placed the meat in a ziplock bag (which closes) or a plastic box with a lid and left it to marinate for 48 hours in the refrigerator. Salt and flavors will penetrate the meat deeply.

The secret of a slow-cooked crispy pork rind

I took the pork breast out of the fridge 3-4 hours before baking. It takes time to reach room temperature. Never bake or fry cold meats directly from the fridge! I chose a suitable tray with higher walls. I took the pork breast out of the bag and placed it in it with the mouse up.

I put a piece of aluminum foil (folded in a triple layer) under the meat in the area where it was thinner & # 8211 as a step meant to level the surface of the mouse. Otherwise part of the crust would have been submerged in water.

With the back of the knife I removed the spices from the rind. I preheated the oven to 140 C with ventilation (low stage for gas ones).

Now follows the special treatment necessary to obtain that special effect of expansion ("flowering") of the crunchy rind. With a paper towel soaked well in table vinegar I just rubbed the mouse hard. The aroma of vinegar will come out when baked and will not be felt in the final preparation. Vinegar is a weak acid that acts on the proteins (collagen) in the bark.

Then I covered the mouse with a sheet of baking paper applied directly to its surface (glued to it) and poured enough hot water into the tray to reach 2/3 of the height of the meat. The mouse must be above the liquid, not immersed in it!

I wrapped the tray in thick aluminum foil (tightly closed at the edges to keep the steam inside) and placed a heavier heat-resistant form filled with warm water over the meat. It acts as a press that does not allow the pig's chest to bend (arch) during baking.

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(5 points / total votes: 88)

Mariana 10 years ago - April 29, 2009 11:37

Re: Sos caramel

How useful for me! I wanted to melt the caramels! Ha, ha who knows what came out! I put a bookmark! Kiss you!

Ioana 10 years ago - April 29, 2009 11:58

Re: Sos caramel

I also melted the caramels, the sauce is ok but a bit sweet for my taste. in order to come out well, you have to have very good caramels, with milk, but not Romanian, the Romanian ones are no longer what they used to be

in this recipe I melted the Romanian caramels [link] and I didn't like it, that's why I didn't even recommend it for that recipe.

Ioana 10 years ago - April 29, 2009 12:06 PM

Re: Sos caramel

a, and brown sugar has a caramel taste so it is indicated instead of white, in addition to the fact that it has a more beautiful color.

I will also put the picture with the sugar packaging when I buy more, I keep it in a yogurt recycling knife. but I found a picture with him here: [link]

Mariana 10 years ago - April 29, 2009 9:19 PM

Re: Sos caramel

Thanks for the clarification! How much is a recipe presented by you! We have brown sugar? I really don't know and I haven't searched, I'm not a fan of any sugar (but sometimes I have to)

Ioana 10 years ago - April 29, 2009 21:37

Re: Sos caramel

about 200 ml. plus how much I licked from the pots, plus how much I kept tasting it as it cooled.

brown sugar can be found everywhere, even the one I showed you. I like it the most, it's very dark, I'm also golden, but that's good brown. and has a taste. it is around 5-6 lei / kg.

Mariana 10 years ago - April 30, 2009 10:35

Re: Sos caramel

Minor Chef 10 years ago - May 6, 2009 5:36 PM

Re: Sos caramel

It goes on the apples. waxed. deserve.
At least I liked it. mrs for the recipe

Simona 9 years ago - 10 May 2009 19:07

Re: Sos caramel

Hi Ioana, I started making the sauce too, but in the end I don't know what happened, I was left with the foam that formed from boiling and it didn't even solidify as little (what did I do wrong ??

Ioana 9 years ago - 11 May 2009 12:32

Re: Sos caramel

sorry for the late reply, I just got back from Bucharest
the caramel sauce when it's ready but still hot is like a thin syrup is quite liquid. hardens only after cooling completely, after 1-2 hours. if after this time it is still liquid it means that you had to boil it again. you can boil it now if it's not tied, don't throw it away.
when you boil it to make sure it's oki, pass a cold spoon to catch the boiling sauce and then run your finger over its back, if there is a clear stripe there, it means that the sauce is bound

Simona 9 years ago - 11 May 2009 18:41

Re: Sos caramel

Ioana, I threw it away, the problem is that the foam has solidified and only white crumbs remain above the sauce, I will try to make these days, and I will tell you the result, thank you for your attention

camy 9 years ago - 14 May 2009 09:03

Re: Sos caramel

I also made the caramel sauce but I think I boiled it a little too much because now after it has cooled it's too thick. can I still do something with it, that is, add more whipped cream and boil it a little more? have you tried any

Ioana 9 years ago - 14 May 2009 09:32

Re: Sos caramel

no, you better consume it like that. I also suffered this for the first time, a huge caramel came out and I ate it with the teaspoon from the cup. the next day I reduced the cooking time and it came out just fine.

this part with boiling sugar-based sauces is more difficult to follow your instincts and you have to do it a few times until the consistency you like comes out. Normally I would need a thermometer to tell you what temperature the sauce reached when I took it off the heat and no such problems would occur. but then you should have kitchen thermometers and we didn't find anything like that

but if you timed how much you boiled this lap, next time you know you leave it less. the sauce should not thicken over high heat.

Oana 9 years ago - May 25, 2009 09:23

Re: Sos caramel

Hi Ioana. I also made caramel and I'm very excited. I am not an expert in the kitchen but I respected the time exactly and it turned out very well. Thanks a lot for the recipe, especially since it doesn't have all kinds of nonsense in it.

Ioana 9 years ago - May 25, 2009 12:29 PM

Re: Sos caramel

with pleasure, I'm glad you did well

cristina 9 years ago - 6 June 2009 04:36

Re: Sos caramel

I did it too and it's wonderful. I'm melted for caramel so I ate it empty and with pancakes. Super good.

rami 9 years ago - 15 September 2009 16:40

Re: Sos caramel

I also made the recipe according to all your instructions but it didn't work out. the sugar remained unmelted. what did I not do well? I had to melt the sugar separately and then put it over the butter or did you use powdered sugar?

Ioana 9 years ago - 15 September 2009 17:11

Re: Sos caramel

when you boiled it did it foam on top? when it starts to foam it means that the sugar is already almost completely melted.
in the sauce at the end did it simply feel like sugar or caramel-cured boulders, as if the sugar had gathered in the larger mouthfuls?

CRISTINA 9 years ago - 2 October 2009 13:46

Re: Sos caramel

This delicious recipe must be tried.
I am among the happy ones who succeeded from the first, and on top of that I allowed myself to change the quantities because I needed more caramel.
I made an ice cream and I thought I could serve it to the guests with some caramel to make it really great.
(If anyone is interested in the quantities, I will mention them below, with the necessary apologies to Ioana who posted the recipe and to whom I thank for sharing it with us to enjoy it with the greatest pleasure. 100g butter, 250g liquid cream, 300g brown sugar, a pinch of salt and 1 1/2 teaspoon vanilla)
I wish you all a pleasant day.

geany 9 years ago - 21 October 2009 19:32

Re: Sos caramel

THANKS. my husband and son don't sit at the table without ice cream. I ran out of caramel sauce to buy and I improvised something but from now on I won't buy it because you will realize that believe me. expires in 2012. ha, ha, we self-destruct.Va pup

rami 9 years ago - 3 November 2009 20:34

Re: Sos caramel

I think I'll try again. the foam did enough but the part with the bigger pieces. I did not have the dynasty. I'll try again. I'm crazy about caramel and I'd love to be able to make it at home

Livy 9 years ago - 12 November 2009 18:20

Re: Sos caramel

I also tried this sauce but I don't think I managed the whipped cream, I made it with milk but I didn't beat it, I just put the milk and whipped cream together and then in the pan with sugar! Can someone pls help me!

Ioana 9 years ago - 12 November 2009 18:33

Re: Sos caramel

the recipe has no milk. liquid cream only (unbeaten)

maryyy 9 years ago - 25 November 2009 17:08

Re: Sos caramel

I wouldn't really think this sauce is fasting

Ioana 9 years ago - November 25, 2009 17:24

Re: Sos caramel

sorry, I put it in the wrong category, it's just ovo-lacto-vegetarian

cristina 9 years ago - 30 November 2009 13:48

Re: Sos caramel

trick: for a more special color add a little saffron

Ioana 9 years ago - November 30, 2009 13:49

Re: Sos caramel

cristina, thank you, I will remember this

aly 9 years ago - 11 January 2010 18:39

Re: Sos caramel

How long does the caramel sauce last in the fridge? for example I now have the ingredients for it but I want to make the banana dessert another time. And so as not to take my time when making dessert, I want to make it now.

Ioana 9 years ago - 11 January 2010 19:16

Re: Sos caramel

2-3 weeks lasts for sure

amalia 9 years ago - 16 January 2010 17:03

Re: Sos caramel

I find some recipes very delicious and useful!: x

sda 9 years ago - 5 March 2010 22:01

Re: Sos caramel

Ioana 9 years ago - March 6, 2010 08:56

Re: Sos caramel

how do you ask a woman like that?
now I weigh 52 kg, in the hope I lose, it's spring here.

laura 9 years ago - 13 April 2010 14:03

Re: Sos caramel

it seems to be quite easy, I will try it and I hope to succeed

seed 9 years ago - April 21, 2010 9:45 p.m.

Re: Sos caramel

Hi, I would like to make a kind of tart with puff pastry and caramel filling. Do you think this sauce is too thin? If it's how I can thicken it? Thanks in advance.

monib 8 years ago - 28 May 2010 17:23

Re: Sos caramel

It turned out incredibly well. Thanks for the recipe!
I admit that I used white caster sugar, because I finished all the brown sugar I had at home, in the cinnamon rolls on which I needed the caramel sauce. While the rolls were baking in the oven, I quickly made the sauce I just found here.
Fast, easy and very tasty! I can't wait to try it with brown sugar.

Anamaria 8 years ago - 23 June 2010 21:57

Re: Sos caramel

It's a super recipe! It even brings with the caramel from mc donalds maybe even better.
Thanks for the recipe!

LOML 8 years ago - 13 July 2010 18:35

Re: Sos caramel

I don't really understand what you mean by "unbeaten whipped cream": - ??

Ioana 8 years ago - 13 July 2010 19:09

Re: Sos caramel

sweet cream for whipped cream, only it is used as such, do not beat it

LOML 8 years ago - 13 July 2010 19:45

Re: Sos caramel

Mihai 8 years ago - 21 August 2010 14:42

Re: Sos caramel

From this caramel sauce I made flambéed bananas, and an invention of mine, nachio chips (without spices, simple) in caramelized sauce

LAVINIA 8 years ago - 24 September 2010 22:06

Re: Sos caramel

Ioana, f ffffff good came out the sauce. It's not engineering. The idea is to melt the sugar over low heat, not to remain lumpy or unmelted and to respect the times in the recipe.
I didn't get the color like yours. Leave the sugar for a few more seconds.
Otherwise, it went to my heart with some donuts!
Saru'mana recipe!

meg 8 years ago - 8 October 2010 17:37

Re: Sos caramel

I also came out with white sugar and instead of whipped cream I put sour cream, it came out superb both in taste and color. SUPER RECIPE.

oana 8 years ago - 12 October 2010 18:10

Re: Sos caramel

I also seasoned the sauce but instead of it being creamy, after it cooled, it became yaharisit. now I'm afraid to try again

Ioana 8 years ago - 12 October 2010 18:28

Re: Sos caramel

did it get sugary after it got cold? when you finished it was creamy or did it already have sugar lumps in it?

oana 8 years ago - 13 October 2010 11:40

Re: Sos caramel

Hi. My sauce sweetened after it cooled. When it was hot it looked very good.

Ioana 8 years ago - October 13, 2010 13:30

Re: Sos caramel

so the problem seems to be in step 5, where you either mixed it in the sauce or boiled it at temp. too big.
when the sauce starts to froth, it means that the sugar is completely melted. then turn the heat to low under the pan and DO NOT stir in it, let it boil for 4-5 minutes. then turn off the heat and quickly pour the sauce into a ceramic bowl or something similar. do not mix it even now, just let it drain naturally from the pan into the bowl.
and besides, to be absolutely sure that it does not sweeten, add 1 tablespoon of lemon juice or vinegar together with the sugar.

keep me posted on the new round!

cristina 8 years ago - 16 October 2010 02:35

Re: Sos caramel

It's 2 o'clock at night and I just tried the caramel sauce. I also made homemade vanilla ice cream and at breakfast I will surprise my husband with waffles with ice cream and caramel. It's super sauce. if you respect the proportions and the times you have nothing wrong. Congratulations on this blog. you are an inspiration to me

oana 8 years ago - 25 October 2010 19:24

Re: Sos caramel

I SUCCEEDED. Good evening, I had the courage and tried again and my sauce turned out super good. thank you very much ..

ionut 8 years ago - 9 January 2011 20:31

Re: Sos caramel

alex 8 years ago - 20 February 2011 10:19

Re: Sos caramel

Doesn't the pan burn, that is, doesn't the sugar stick to it: - ??

Roxanna Mika 8 years ago - April 1, 2011 5:30 p.m.

Re: Sos caramel

give good question. I'm still waiting for an answer to her

Ioana 8 years ago - 1 April 2011 17:40

Re: Sos caramel

the question does not make sense. how to stick sugar to the pan especially if you put so much butter?
only when you caramelize plain sugar does the sugar stick to the pan. if you forget about it or set it on fire and burn it.

Lia 7 years ago - September 13, 2011 10:24

Re: Sos caramel

Thank you very much for the recipe.
I successfully used the Sauce with a:

Apple pancake terrine.

raluka 7 years ago - 23 September 2011 18:32

Re: Sos caramel

maybe you help me somehow. I tried this sauce but it didn't thicken delok, I left it on the fire in the hope that it will thicken and in the end I added starch to thicken it. my friend really likes caramel cakes , but every time I tried a recipe ... I ended up putting in it or starch or 1 sachet of gelatin,

Ioana 7 years ago - 24 September 2011 10:31

Re: Sos caramel

did the caramel dissolve when you put the whipped cream (sweet cream)?

Adriana 7 years ago - December 8, 2011 14:13

Re: Sos caramel

Hi! I didn't get the caramel sauce! What did I not do well? It had a good consistency when I took it off the heat, but after it cooled, a thick crust was made on top, and underneath, the sauce remained but not thickened at all. The thick crust gives me the impression that it is butter, because it has the same consistency as it and is not sweet at all. As if the butter hadn't mixed well with the sugar. Or as if the butter had separated from the rest of the ingredients. I tried to boil what was under the crust but it still didn't thicken no matter how much I boiled it. it is very good, but liquid.
Maybe some of you have suffered before and you know how to tell me what I did wrong!

Ioana 7 years ago - 8 December 2011 14:26

Re: Sos caramel

it seems that the composition has been "cut". indeed, what is on top is butter, it has not been homogenized with the rest of the ingredients. when you add the whipped cream you have to mix quickly with the aim to homogenize everything. and in step 4 the fire should be small, otherwise it will "cut".

Ioana Maria 7 years ago - 11 December 2011 20:44

Re: Sos caramel

Hi Ioana. This recipe is very successful, and many more on your site. I became addicted to this sauce, even if it's just popping it with a teaspoon. It's just a portion to cool, although I would have liked it to be an attempt at caramels, to come out a little harder. About what quantities should I use to get the caramels. It would be possible ?

Ioana 7 years ago - 12 December 2011 11:39

Re: Sos caramel

I have the caramel recipe, but I can't find all the ingredients I need in Ro. I'll look for it and post it if it comes out ok.

Adelina 7 years ago - 13 February 2012 07:40

Re: Sos caramel

I think it's the best sauce in the world. Thanks for the recipe.

Georgeta Catrinta 7 years ago - 4 April 2012 23:33

Re: Sos caramel

I did it a second time and it turned out as good as the first time, the whole secret is to respect the time recommended by Ioana and the result will be very good and tasty.

Anonymous 6 years ago - 16 June 2012 14:49

Re: Sos caramel

Does it go with yogurt instead of liquid cream?

Ioana 6 years ago - 16 June 2012 15:05

Re: Sos caramel

Silinc Aura 6 years ago - 12 July 2012 22:19

Re: Sos caramel

Hi Ioana, this sauce is wonderful. can it be used in cakes. I thought of mixing it in a vanilla cream. I have to make a cake with caremel cream and this sauce is wonderful and I don't know how to use it for the cake. Or do you have a cake recipe with caramel cream. Thank you very much. Aura Silinc, Cluj

Ioana 6 years ago - 21 September 2012 09:32

Re: Sos caramel

can you put margarine instead of butter?

Ioana 6 years ago - September 21, 2012 10:20

Re: Sos caramel

I don't know, I don't have experience with margarine, I don't know how it behaves in such situations. if you try and it comes out, leave us a message.

raluka 6 years ago - 2 October 2012 07:18

Re: Sos caramel

absolute divinity! today I made it for dimi and you came out BRICI! only I let it boil more because I wanted it thick! Thanks for the recipe!

elena 6 years ago - 4 October 2012 11:52

Re: Sos caramel

Hi Ioana. I discovered this site by chance and I am very happy to have discovered it. I have already tried the caramel sauce, I was crazy about it. It turned out ok, a little hard because I boiled it for a minute two more, but it's ok and so on. Today I'm going to try the sesame chicken because it looks so beautiful and I think it's super tasty. I set out to make one of your food chains every day and one of the cakes. once a week
Good luck still cooking and I can't wait for new recipes. Good day

Ioana 6 years ago - 4 October 2012 15:04

Re: Sos caramel

Hi Elena, welcome! Your plan seems a good one to keep us up to date with the successes and you see that up in the black bar, you can upload your photos to recipes

simona 6 years ago - 12 November 2012 12:05

Re: Sos caramel

Hi! caramel sauce is very good. and it's easy to do! I use it for pancakes. I make them with chocolate, bananas, caramel sauce and crushed biscuits. hmmm, how good they are! thanks for the recipe!

Alina 6 years ago - 17 February 2013 13:52

Re: Sos caramel

The best caramel sauce! The first time it didn't work out for me, because I used liquid cream directly from the fridge, and at the time of pouring, sugar lumps formed. The second time I heated it a little, and the sauce came out exactly as described. A delight! Thanks for the wonderful recipes!

Popi Adela 6 years ago - 10 April 2013 19:21

Re: Sos caramel

if I put whipped cream, does it have anything?

Madalina Pricop 6 years ago - April 15, 2013 9:20 PM

Re: Sos caramel

Claudia 4 years ago - October 3, 2014 1:55 PM

Re: Sos caramel

Hi Ioana. I found this site now and I noticed that you are an expert in the field of caramel, so I also come with a question: I put brown sugar with butter, but the sugar did not melt I left it I think up to 10 minutes on the fire, but nothing . then I made it with white sugar and it melted immediately. There are several types of brown sugar, or why doesn't mine melt? It's a great philosophy with this caramel. Thanks in advance. Kiss you

Ioana 4 years ago - October 3, 2014 3:15 PM

Re: Sos caramel

if you refer to this recipe, the sugar will not melt completely in the butter. it will melt completely when you add the whipped cream.
yes, there are several types of brown sugar (light, dark, unrefined).

Luna28 3 years ago - 16 December 2015 10:26

Re: Sos caramel

What can I put instead of whipped cream?

Ioana 3 years ago - December 16, 2015 10:31

Re: Sos caramel

I still don't know how to go out with something else, I didn't try.

Andreea 2 years ago - 21 September 2016 11:39

Re: Sos caramel

Hi! I also want to make caramel sauce for pancakes. I saw that you responded to a comment that there are several types of brown sugar. Which is best for your caramel sauce recipe? And the last thing? the vanilla essence also appears in the ingredients. When should the essence be added?

Ioana 2 years ago - September 21, 2016 11:45

Re: Sos caramel

use this brown sugar: [link]

vanilla is placed in step 7.

Andreea 2 years ago - September 21, 2016 20:45

Re: Sos caramel

Thanks for the reply!
I made the caramel sauce today and it was "rainbow in the palate") I saw late that the vanilla is finished with the salt and I put it in the whipped cream before I put it over the sugar. It turned out very good!

Alexandra 2 years ago - 14 October 2016 14:15

Re: Sos caramel

How long does this sauce last in the fridge?

Ioana 2 years ago - 14 October 2016 14:18

Re: Sos caramel

2-3 weeks. It's with sugar, so it looks pretty good.

Elena an hour ago - May 8, 2019 09:58

Re: Sos caramel

Hello, I also have a question, if I make the vegetable cream sauce comes out?
Because I only made it with whipped cream, and I read in other recipes that it is not made with vegetable cream.
Thanks !

Ioana 34 minutes ago - May 8, 2019 10:55

Re: Sos caramel

it also comes out with the liquid vegetable one, but it would be ideal to stay with the natural one. for taste and health.

We make a tender dough from the ingredients. It is important that the butter is cold! Mix the flour and cold butter with the robot, then add the eggs, salt and sugar. If the dough has formed, take it out on a floured plate and knead it with quick movements, then cover it with foil and put it in the fridge to rest.

Meanwhile, melt 60 g of butter and make brown butter. Heat the butter over medium heat until it darkens and will smell like hazelnuts. We take it off the heat and add the seeds from the vanilla bean. Remove the dough from the oven and spread it on the floured plate until you get a 2-3 mm thick sheet. We wrap the twister and place it on the baking surface.

Slice the pears thinly, then put them in layers on the dough so as to leave a free edge of about 10 cm. Sprinkle a little salt and brown sugar over the fruit, then sprinkle with melted vanilla butter. Finally, turn the edges over the fruit, with a width of 5-6 cm. Grease the dough with beaten egg with water, then bake the cake at 190 degrees for 40 minutes.

After removing it from the oven, wait for it to cool a bit, then slice it and serve it. For the sauce, heat the cream in a small pot, add the vanilla seeds and set aside. In another saucepan, caramelize the sugar. When the sugar becomes amber, add the vanilla cream. Stir over medium heat until the sugar melts, then add the butter and salt. Let the sauce cool and, when serving, spoon it over the galette.

Ingredients for the salted caramel sauce recipe

  • Old - 300 g
  • Water - 100 ml
  • Fresh 33% - 120 ml
  • Butter - 50 g
  • A good pinch of salt

Preparation for the salted caramel sauce recipe

In order to obtain a successful caramel / caramel sauce, we must use a quality pan, with thick walls. It is a very important aspect, otherwise the caramel boils unevenly or crystallizes, or we do not get the density we need.

Pour the sugar and water into the pan, put the bowl on medium heat towards the sea and mix very little and with great care so that the sugar or the syrup does not dirty the walls of the bowl. Tip: during the preparation of the sauce, avoid mixing or mixing the products, the caramel sauce does not require mixing. This would be the step that leads to an unexpected result: uneven caramelization or crystallization and you will get only pieces of caramelized sugar, similar to candies and not a liquid and beautiful sauce. Meanwhile, heat the whipped cream in a steam bath or in the microwave. Tip: Caramel sauce can be flavored with vanilla, cinnamon, fruit puree or as desired. We prefer salted caramel.

Salted caramel sauce

The caramel sauce must be boiled until it becomes copper, an intense color. Tip: Boil the caramel without fear until you get the intense color, about 190C Here many beginners are wrong, being afraid not to burn the sauce. Yes, indeed, the sauce will have a slightly bitter taste (very little), but that is the taste of the original sauce. If the caramel boils less, having a light color, the sauce will crystallize. If you want to use the sauce to decorate cakes or inside cakes, it must be boiled up to 200C.
When the sugar syrup has reached the required color, take the pan off the heat and carefully pour the hot cream. Tip: Mix the composition with a wooden spoon or spatula with a long tail because otherwise you risk frying (very hot splashes, 200C).
If the pan is not high quality at this stage, the sauce could stick to the walls of the pot.
Add the butter at room temperature and mix intensely. Add salt and continue to mix the sauce. Pour the sauce into the bowl in which we will keep it and let it cool,

it would be good to pour the sauce in a jar with a lid, so it can be kept in the fridge for a long time.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

250 g fusilli, 150 g sugar, 75 g butter, 75 ml liquid cream, 50 g almonds 500 ml milk, 150 g sugar, 30 g cocoa, 30 g starch, 100 g butter, 100 ml liquid cream, rum essence, salt , cherries for decoration

The pasta is boiled in water with a little salt, then left to drain, without passing them through a stream of cold water. Caramelize the sugar on the fire in a double-walled bowl, stirring constantly so as not to burn. Add the butter, mix well, then add the whipped cream and mix the sauce again. Remove the pan from the heat and add the pasta to the sauce. Sprinkle over them coarsely ripe and coarsely ground almonds.

For the cocoa cream, mix the starch with cocoa, a pinch of salt and half the sugar and dilute with a little cold milk. Add the rest of the hot milk, stirring vigorously to blend, then transfer the bowl to the steam bath and boil the cream until it thickens like a pudding.

Extinguish the fire, incorporate the butter cut into pieces and 1-2 teaspoons of essence, then leave the cream to cool, covered with foil so as not to get crust. Mix the cream until it becomes firm, add the sugar, then incorporate it into the chilled cream. Serve the delicious rifle pasta in caramel sauce and cold cocoa cream from the fridge, decorated with cherries.

To get coconut cream we need canned coconut milk. Put in the fridge overnight. Thus, the cream will separate from the whey - it will rise on top, and the whey will remain at the bottom of the box. I also talked here about how to get coconut cream. When removing the canned coconut milk from the refrigerator, turn it carefully, with the base up. Se deschide cutia şi se varsă zerul într-un borcan (se păstrează, el poate fi utilizat în alte reţete). Smântâna se scoate din cutie şi se cântăreşte. În această reţetă se folosesc smântâna de cocos şi zahăr brun în raport de 1:1.

Smântâna şi zahărul se pun într-o crăticioară neaderentă. Se omogenizează cu un tel în formă de pară. Se pune vasul pe foc mic, amestecând din când în când, până se îngroaşă compoziţia.

Apoi se ia de pe foc şi se transferă într-un recipient şi se acoperă cu folie alimentară de plastic (folie se pune direct pe suprafaţa sosului). După ce se răceşte, se poate utiliza în creme sau în prăjituri. Se păstrează în recipientul bine închis, la frigider.

Rețete simple: Galette cu mere și sos de caramel

Într-un castron mediu, combinați făina cernută cu zahărul și sarea.

Adăugați untul cubulețe și combinați-l în amestecul de făină folosind dosul unei furculițe, până când rămân numai bucăți de mărimea unei boabe de mazăre.

Încorporați oțetul din cidru de mere, apoi turnați treptat apa rece și amestecați cu mâinile până când aluatul începe să se formeze.

Adăugați mai multă apă, dacă este necesar și aluatul vi se pare prea uscat.

Aluatul de tartă nu trebuie să fie foarte lipicios.

Dați aluatului forma unei mingii, înveliți-l în folie alimentară și lăsați-l la rece timp de cel puțin 30 de minute.

Între timp, pregătiți umplutura de mere:

Într-o tigaie mare la foc mediu, combinați merele tăiate felii, sucul de lămâie, scorțișoara și zahărul. Amestecați ocazional, până când merele sunt aproape moi, maxim 10 minute.

La final se adaugă untul și se amestecă pentru a se încorpora. Luați tigaia de pe foc și lăsați umplutura să se răceasca complet.

Preîncălziți apoi cuptorul la 220°C și puneți hârtie de pergament într-o tava de aragaz.

Pe o suprafață curată presărați puțină făină și întindeți aluatul într-un cerc de aproximativ 3 mm grosime, apoi rulați-l pe sucitor și transferați-l în tava pregătită.

Așezați umplutura de mere în centrul aluatului, lăsând marginile goale (de cca 5 cm), apoi îndoiți-le peste mere, câte o bucățică pe rând.

Ungeți marginea de aluat îndoită cu oul bătut după care presărați puțin zahăr și băgați tava în cuptorul preîncălzit pentru cca 25 de minute, până când crusta devine aurie.

Cât timp tarta este la cuptor, preparați sosul de caramel: într-un vas mic, combinați zahărul, sarea și untul. Lăsați cratița la foc mediu până când zaharul se dizolvă și se transformă în culoarea chihlimbarului, 2-3 minute.

Este foarte important să nu amestecați în acest moment compoziția, este suficient să faceți mișcări circulare cu cratița.
Cand ați observat culoarea mult așteptată, turnați smântâna pentru gătit și amestecați cu o lingură de lemn până aveți un sos cremos și fin.

Opriți focul și lăsați caramelul să se răcească ușor.

După ce tarta este gata, turnați sos caramel peste ea, tăiați-o în felii și savurați-o cât mai rapid fiindcă este demențială!

Retete ilustrate simple si accesibile

"Si ce gatesti Ionut in weekend?" m-a intrebat vineri Valentina, sefa mea. Am raspuns ce mi-a venit in minte prima oara. "Nu stiu, ceva carne de porc cu sos caramel probabil". Chiar nu stiu ce mi-a venit. Seara, cand am ajuns acasa, m-am oprit la un magazin de cartier si am cuparat printre altele si o caserola de gulas de porc cu intentia clara de a o folosi a doua zi.

Astazi m-am apucat de gatit.

jumatate de caserola de gulas taiat cubulete mititele (dar nu foarte mici)
3 cepe potrivite
2 linguri de morcovi deshidratati (va aduceti aminte de Supa scazuta de vita cu cartofi?!)
4-5 linguri de sos de soia dulce (eu am pus la ochi, dar cam atat cred ca am pus)
2 linguri de zahar brun
1 lingurita jumatate de amidon alimentar
5 potatoes
putina vegeta de casa
busuioc, oregano, sare
ulei de palmier

In primul rand am curatat cartofii, i-am taiat cuburi si i-am pus la fiert alaturi de busuioc, oregano si putina sare.

Ceapa ciopartita moderat am pus-o la calit intr-o oala de ceramica la foc potrivit. Cand a inceput sa se caleasca am adaugat sosul de soia dulce si carnea de porc. Cand a inceput sa se rumeneasca carnea, am pus doua pahare de apa, vegeta de casa, morcovii si zaharul. Am pus un capac peste oala, am facut focul mic si am lasat-o sa fiarba molcom. Am amestecat amidonul in jumatate de pahar de apa rece si l-am pus peste mancare (sa nu incercati sa-l amestecati in apa calda sau sa-l puneti direct in mancare ca se face cocoloase). Cand sosul s-a ingrosat am stins focul si am lasat sa se mai raceasca putin.

Intr-o farfurie puneti cartofi, iar peste ei cateva linguri de gulas cu sos. Good appetite.

Video: Der neue Vorwerk Thermomix TM6 - Karamell Bonbons (December 2021).