Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
Tag: creme brulee
“Wherever you go, go with all your egg tart.”
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.
Frankly, my dear, I don’t give a jam.
Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
