CHOCOLATE AND CARMEL SAUCE Flashcards Preview

FOOD RATIOS: Simple codes behind everyday cooking > CHOCOLATE AND CARMEL SAUCE > Flashcards

Flashcards in CHOCOLATE AND CARMEL SAUCE Deck (19)
1

CHOCOLATE SAUCE

1 PART CHOCOLATE: 1 PART CREAM

2

CARAMEL SAUCE

1 PART SUGAR: 1 PART CREAM

3

Chocolate and caramel sauce are so fundamental that they are almost always finessed in one direction or another in terms of what?

Flavor and texture.

4

Other sugars or fats can be added or withheld from a caramel sauce to accomplish what?

Change the consistency and feel.

5

Describe some ways to change a caramel or chocolate sauce.

Corn syrup or butter, or more cream can be added for a sauce that pours cold or less cream for a stiffer ganache. Flavor can be infused in the cream as it's heated.

6

What is the one hard and fast rule for chocolate sauce?

You must use good chocolate. A bittersweet or semisweet chocolate that tastes good on its own.

7

How can you make a clear caramel sauce?

Add a clear liquid instead of cream.

8

What is the difference between butterscotch and caramel sauce?

Brown sugar is used and butter is cooked in the caramel, which adds a distinctive nutty taste, complex flavor to the sauce from the cooked butter solids. Vanilla is an additional flavor, and some demand salt.

9

Michael suggests that one source said a certain ingredient gives butterscotch its distinct flavor. What is it?

Cider vinegar.

10

Will most ganache ratios harden when cooled?

Yes, but the fluidity and flavor will still be different when you warm it back up.

11

Name two good brands of chocolate.

Scharffen Berger or Callebaut.

12

How long should you allow flavors to steep in dairy?

15 to 30 minutes.

13

Two ways to melt sugar. What are they?

Dry and wet.

14

How much butter should you add at the end a caramel sauce for 1 cup of sugar and 1 cup of cream?

4 ounces

15

How was butterscotch first used in America?

As a sauce for banana splits (is this true?).

16

Butterscotch recipe.

4oz butter
8oz dark brown sugar
8oz cream
1 tsp vanilla extract
2 tsp apple cider vinegar
1/2 tsp salt, or to taste

Cook butter and sugar until it takes on a lava like consistency. Turn off heat, which in cream, let cool 10 minutes, then add remaining ingredients.

17

Who created the banana split?

In 1904 by a 23 yo pharmacist in western Pennsylvania.

18

How do you make toffee?

Cook butter and sugar down like a butterscotch. When it takes on an appealing toffee like color, pour over almonds and cover with shaved chocolate.

19

What are ratios in the kitchen really like?

A period table of the elements for the kitchen.