I have a question about the recipe "Firm Caramel -- for many wonderful caramel things!" from Bianca Henry.
What's the best way to cut the caramel? Doesn't it stick to the knife??
Kristen is the Creative Director of Food52
Today Show Culinary Director Bianca Henry suggested buttering the knife if it's sticking -- more great tips in the video here:
Cynthia is a trusted source on Bread/Baking.
You can also turn on a gas range burner and pass the knife through it, or turn on a propane torch and pass the knife through its flame. Be sure to point it away from your hair.
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)