The biggest challenge when making caramel is knowing the fine line between the desired deep amber color and a bitter burnt mess. When I teach my caramel classes, I always tell students this trick: Tip for Better Baking: When making caramel, keep an ice bath nearby. If your caramel is about to burn, simply dip
Tips for Better Baking: Rescuing Over-Whipped Cream (#37)
I’ve made this mistake many times. I’m making whipped cream on a stand mixer and all is going well. The cream is still loose and far from the stiff peaks I desire so I step away and start something else. Of course, I get distracted and when I go back to my whipped cream, it’s