I’m all about enhancing flavour. Having spent years learning to cook, I’ve learned a few tricks that help enhance the flavour of a dish, and my favourite is caramelization. You don’t get that kind of flavour from poaching or boiling - Dry heat and frying generate infinitely more taste out of food, and that’s why I stick to it.
So a while back, when I got round to making ice cream, I got the idea, “Why don’t I caramelize the sugar before adding it to the cream? I mean, I need to heat it anyway to dissolve the sugar!” So this thought led me to making this a regular habit, when making ice cream. White sugar is so one dimensional and screams like an angry cave-man, “SWEET!!!!.” I like more complex flavours, and caramelization delivers that.
So last week I had a party to go, and I had a pineapple sitting around feeling neglected. It looked at me saying, “Hey, baby. You better eat me, or I’ll go bad!” I had already decided I wanted to bring ice cream, so it was a no brainer that I was going to make a pineapple ice cream - and that I was going to caramelize the sugar.
Enjoy...
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