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.
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