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??
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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.
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Well played. You deserve a cookie.
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