Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Small white crystals on a dry surface (blotted with paper towel) will caramelize a lot quicker. But I use a very strong restaurant blowtorch (odorless Map/Pro gas with a TurboTorch tip) and prefer the taste of caramelized brown sugar.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

Leave a Comment

Your email address will not be published. Required fields are marked *

Back to top