caramel pictures
glassdoor gives you an inside look at what it' s like to work at caramel pictures, including salaries, reviews, office photos, and more. this is the caramel pictures company profile. all content is posted anonymously by employees working at caramel pictures .
the latest tabletop reel from director / dp ronald koetzier. produced by caramel pictures amsterdam urltoken
chocolate montage - will van der vlugt: director / dp from caramel pictures on vimeo .
caramel pictures is a full service international production house based in amsterdam, mumbai, miami and london .
caramel pictures mumbai private limited is involved in business services activity and currently company is in active status .
caramel pictures - service provider of film production, television production service & corporate films in mumbai, maharashtra .
can you make caramel candies with this? my grandpa and i love caramel candies .
[ a ] cdlxxix caramel gold by amyn nasser. buy pictures & amp; photo art online | lumas ✓
only dry caramel will. because of the water content in wet caramel, it will not harden .
caramel pictures mumbai private limited was registered at registrar of companies mumbai on 02 december, 2011 and is categorised as company limited by shares and an non - govt company. caramel pictures mumbai private limited' s corporate identification number (cin) is u74900mh2011ptc224582 and registeration number is 224582 .
if you are using the caramel in a mold (for flan or crème caramel) pour it into the mold now .
to make a a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat .
. in addition to candy, caramel has several other applications. these include: flavoring (caramel custard), sauce (popular with ice cream), and coating (caramel corn) .
to make a salted caramel sauce, stir in 1 / 4 teaspoon of kosher salt once the caramel mixture cools to room temperature .
as any attempted - instagrammer of a casserole will know, taking brilliant pictures of food is no easy feat .
the image
cups of coffee with caramel pictures on foam
from vit is available on fotolia under a royalty - free license from 1 credit (credit from $ 0. 74) .
caramel is sugar that has been melted and browned. follow these simple instructions, and fret not: caramel takes practice and sugar is cheap. when cooking caramel, you should take safety precautions because you can get burned. you can also achieve the distinct caramel taste in hard candy form, with caramels .
dry caramel is firmer than wet caramel. it is made only with melted sugar. it is often used for making pralines, brittles, and in flans .
caramel is sugar which has been cooked until it turns brown. the word
caramel pictures mumbai private limited currently have 2 active directors / partners: neeraj vasudeva, wilhelmus marcellus van der vlugt, and there are no other active directors / partners in the company except these 2 officials .
caramel pictures mumbai private limited registered address on file is b / 1403, 14th floor, bianca yari road, versova, andheri (w) mumbai mumbai city mh 400061 in, mumbai - 400061, maharashtra, india .
click the button below to add the caramel organic crepe knit dress to your wish list .
it is fine if it bubbles because only then will it melt into oozy, sweet caramel .
let it cook until it develops a caramel color, but be careful not to overcook it .
non - stick coatings may be damaged by the high heat and could leach into the caramel .
because cookware and stoves do not always distribute heat evenly, it is important that you stand over the caramel during the entire process. browning occurs quickly and caramel can burn quickly if left unattended .
keep a deep bowl of cold water nearby to plunge your hand in if caramel lands on it .
2004: the moolatte ® frozen coffee flavored beverage line debuts in mocha, vanilla and caramel flavors .
am i missing something? the quantity of caramel isn' t listed. help! thanks: )
take a look at the latest works of caramel pictures or contact them in amsterdam directly. find on production paradise the best creative professionals and production services for commercial production, commercials / advertising directors, commercials / food / drink directors, commercials / table top directors .
caramel pictures mumbai private limited is an unlisted private company incorporated on 02 december, 2011. the registered office of the company is at b / 1403, 14th floor, bianca yari road, versova, andheri (w), mumbai, mumbai city, maharashtra .
wet caramel is made by cooking sugar and water. it is often used for sauces and dipping apples .
early caramel cakes were filled and iced but not multi - layered. many included chocolate. today' s popular
i suggest you and your grandpa cut up some green apples and squeeze lemon juice on them. stir a little sea salt into the caramel sauce and dip your apple slices in the warm caramel. you' ll love it, and still get that caramel candy taste. best of all, it is something fun you can do together .
more than a month down the line, the title “nrw” seems fairly pointless now, but i took pictures of a three course meal, i might as well post them up .
you do not need any special equipment to make caramel, but the saucepan or skillet you use should be completely clean. make sure the pot is heavy, solid, and light - colored so you can monitor the caramelization process. if you plan on adding cream to your caramel, be sure the pot you choose can accommodate the caramel' s expansion .
this is the best ice cream! i serve it over baked apples or pears with a little caramel drizzle. yummy !
i' m a pastry chef and i use this recipe at work. best caramel ice cream my customers have ever tasted .
two important criteria for a good caramel are color and flavor. caramel should be a beautiful amber brown - - some say it should be the color of an old penny. it is cooked to the verge of being burnt, but is still sweet in flavor .
if you decide to make wet caramel, it' s better to tilt the pan than to stir it, as stirring can promote recrystallization .
caramel pictures is a well established production company with offices in amsterdam, london, miami and mumbai. caramel' s main facilities in amsterdam are the largest private studios in holland, with three fully equipped production stages, a water tank, cameras, lighting, and full post - production suites. it is specialised in tabletop work of all types, particularly food and liquids. the company' s experienced and dedicated team, combined with cutting - edge world class technology create commercials of stunning beauty and originality .
, had a limited use. massailot said that caramel was proper for barley - sugar and certain small sugar - works call' d by that name.' his compatriot j. gilliers, writing in 1751, described caramel as sugar boiled to casse. it was coloured, and used for figures to decorate the table. other confectioners used caramel for decorative purposes and do not seem to have made many boiled - sugar sweets of the type now familiar. only at the beginning of the next century did jarrin make it clear that he included browned sugar in the term caramel .
you will know it' s finished when it has started to bubble. watch the caramel at all times as it is easy to burn it .
are an example of a caramelized confection. caramel candies, as we think of them today, surfaced in the 18th century. the are related to
food writers generally agree caramel cake is a favorite in the american south. this may indicate a french culinary descent. the earliest recipes we find for caramel cake in a u. s. were printed the mid - 1870s. these recipes were published in newspapers throughout the country; no special mention of southern tradition .
cool it down. if you are not adding liquid to your caramel, another way to cool it down (and stop the cooking process) is to set the base of the pan in a large bowl of cold water. clean the pan by soaking or boiling water in the pan until all of the caramel has melted away .
store it. when it has cooled slightly, put the caramel into an air - tight container. this container should be kept in the refrigerator and used within about two weeks .
once the caramel has become a nice raw - amber color and it is just barley bubbling, the eggs and cream will slow down the cooking process as it cools in the pan .
christina ricci (in louis vuitton) ditches her jet black hair for a lighter, caramel shade that she showed off la' s museum of contemporary arts (moca) on sunday. …
i had gone to caramel restaurant and lounge, located at abc place, waiyaki way, westlands during the nairobi restaurant week (nrw), with the intent of uploading the experience as soon as possible .
this recipe was good, but had some flaws: * when i poured the cream into the caramel, it seized. i was left with a lump of hardened caramel. luckily it melted, but that made the caramel go over a bit, the flavour hinting bitterness. * i' m not sure if it was the anglaise, but i was having trouble using the ice cream mixer. it ended up churning the ice cream 3 / 4 of the way, so i ended up putting it in the freezer. surprisingly, it turned out very well. overall a good recipe, but some improvements could be made .
add 1 1 / 4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. transfer to a bowl and stir in sea salt and vanilla. cool to room temperature .
add in the cream and butter to cool the pot and stop the cooking process. stir with a whisk on low heat. any lumps that remain can be strained out. cool the caramel and store in an airtight container .
are traced to the early decades of the 18th century. inexpensive toffee / caramels became available by the end of the 19th century. culinary evidence confirms a variety of recipes, from hard colored sugar to soft chewy caramel coating .
wow! only changes i made were: use all the sugar to make the caramel and none in the custard; it is all about making a good strong caramel and to me it did not make sense not to caramelize the extra 1 / 4 cup. my eggs were not that large so used 3 whole eggs and 1 yolk. taste and texture were perfect. 20 minutes in ice cream maker. then it took about 4 hours to get harder .
the term
caramel
has two meanings: the highest stage of heated sugar (also caramelized / caramelization) and a confection (candy). according to the food historians, caramelization was practiced in france in the 17th century .
some people also use a pastry brush dipped in water to wipe any sugar crystals off the sides of the pot during the heating process. while effective, the bristles can come off the brush and wind up in your beautiful caramel confection .
so slim were the sniggery pickings that producers were reduced to showing stacey’s lament of “not as much of an erection as i wanted” twice. otherwise, it was just james dipping his nuts in caramel. has the double entendre dream died ?
wow. this was fantastic. based on the input of other reviews, i made some tweaks: (1) used all the sugar to make the caramel, and didn' t add any sugar to the custard mixture; (2) used half - and - half instead of cream; (3) increased the salt to a full teaspoon. in order to avoid the caramel hardening when the half - and - half was added, i took the caramel off the heat, stirred in about a quarter cup of the half - and - half, then returned it to the heat and added the rest in a slow stream, stirring the whole time. worked great! and the ice cream was fantastic .
clean up. cleaning up your sticky pan may seem daunting, but it is fairly simple. either soak your pan in warm water or fill the pan with water and bring it to a boil. boiling will melt all of the caramel .
18th century english and american cake recipes regularly employ sugar (in various forms: molasses, treacle, granulated), milk / cream, flour, eggs, rising agents, and spices. some of these might have produced recipes similar to what we know today as caramel cake. none of these recipes go by that name. recipes with the term
caramel
in the title (cake, candy, icing, sauce, custard, coloring etc .) surface in the 1870s. what is
much easier to make than i envisaged and so delicious! i warmed the cream before adding to the caramel as others advised and this stopped it seizing. i also went with the advice to add 1 tsp of salt. amazing recipe, thank you
i make caramel often using the wet method. the dry method (melting the sugar in a dry pan) is time - consuming and the results are never consistent. the wet method of making caramel is to add 1 / 2 cup of water to the sugar and boiling until it become amber - colored, turn down the heat, and continue cooking until it darkens slightly. remove from the heat and then add half of the warmed (never cold) cream and let bubbling subside, then add the remaining cream and whisk. cool to room temperature before adding to the custard base. i' m giving this recipe three forks only because the author should know to warm the cream before adding the cooked sugar and because the wet method creates a much better caramel .
still waiting for this to cool so it can go into the ice cream maker and i am already giving it 4 forks! it tastes amazing even before it is frozen. i had some trouble with the caramel, it really seized and took forever to dissolve after that. also, strained the custard before the caramel had cooled enough to use, so ended up with a few lumps in the batter. i didn' t read the comments before starting and should have, there are some awesome tips there! i will take heed when i make the next batch !
before you make caramel, make sure your pot and utensils are completely clean, as any impurities can cause your sugar to recrystallize. heat granulated sugar and water on medium heat until the sugar dissolves, swirling the pot if you notice any sugar clumps forming. when the sugar reaches the point of being almost burnt, and when it is gently foaming and smoking, immediately remove it from the heat. add in the cream and butter to cool the pot and stop the cooking process. stir with a whisk, then cool the caramel and store it in an airtight container .
there were more eye - boggling bakes here. steven whipped up a caramel crown cake in tribute to his “second favourite family”, the royals. “your majesty, i present to you the crown jewels - in sugar, ” he smiled. sadly, it didn’t taste as good as it looked .
the flavor is out of this world delicious. the cream curdled when added to the hot caramel on my first try. i started all over, using higher butterfat cream, and the result was better but still a little bit curdled. after some vitamix action, all turned out just swell .
i continue to be appalled at the people trying to stop this transparency and removal of unnecessary ingredients in our food. all you have to do is ask yourself – who would want their meat colored with artificial caramel color linked to cancer? the answer to that question, is exactly who you think it is .
the practice of coating fruit in sugar syrup dates to ancient times. honey and sugar were used as preserving agents. food historians generally agree that toffee apples (aka taffy apples, caramel candied apples, candy apples, lollipop apples) probably date to the late 19th century, although difficult to prove in print. both
aul hollywood had raised a silvery eyebrow at its simplistic design, which featured only two types of caramel - and then the cake itself was gluey and under - baked. the judges seemed almost as disappointed as the baker himself, sighing “oh, tom” as they realised that they’d have to send him up the high road home .
dobostorte, named after dobos, a famous hungarian chef who created it in 1887, is made by building up five or more thick circles of savoy sponge sandwiched with layers of a creamed filling, often flavoured with chocolate. the top layer of cake is covered with a layer of sugar caramel, marked into portions .
cream shortening and sugar: add applesauce mixed with soda. mix flour, raisins, walnuts, spices and baking powder and add to first mixture. bake in slow oven 1 1 / 2 hours. this cake may be iced or not, as desired. mrs. smith uses a caramel frosting when she ices this cake .
cream the butter with half the sugar. with the rest of sugar, beat the eggs, and add to the sugar and butter. mix the baking - powder, spice, and nuts with the flour, and alternately with the milk. measure the baking - powder level. bake in small two - layer round, using caramel icing .
i have made this many times and it always gets raves. i add some water to the sugar because i can never get the dry caramel to work. as other reviewers suggested, i use half and half for the dairy and add more salt. (i usually make half the recipe, using only 1 egg, it still comes out good. )
happily, it now seems that once a few bakers have left the tent, it frees up airtime for their welcome return. hence co - host noel fielding took a trip to the dutch town of gouda, famed not just for its cheese but also as the birthplace of stroopwafels. both pleasingly educational and a refreshing change of gear from all the caramel - based jeopardy .
with his drawing board designs and pencil tucked behind the ear, tom had been a star baker contender for the past two weeks but here, he had a caramel - filled nightmare. he failed to finish his millionaire’s shortbread, got a sweaty “stress sheen” and had to serve it still in tins. what really killed off tom’s hopes, however, was that disastrous hummingbird cake showstopper .
these are the best candy bars, ranked in order. these are all candy bars that a popular and sold in america. do not recommend a crunchie bar or a flake bar or a yorkie bar to me. they are delicious, but have no place here. come on this journey through peanuts, coconut, nougat, caramel and (of course) chocolate, and see how your favorite candy bar stacks up .
lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°f on an instant - read thermometer (do not let boil). pour custard through a fine - mesh sieve into a large bowl, then stir in cooled caramel .
dubbed as ‘a taste of dubai in nairobi’, caramel is probably the first restaurant i’ve been to where i got thoroughly searched, even placing my bag in an x - ray baggage scanner. from there you walk into a huge and exciting and energetic ultra - lounge serving flavorful decadent plates, and offering a full service bar. boasting a warm inviting ambiance and relaxing atmosphere that offers drinking, dining and entertainment at one centrally located hot spot .
caramel icing 1 cups sugar 1 cup cream 2 heaping teaspoonfuls butter boil together in a granite saucepan without stiffing, unitl a little dropped in cold water forms a waxy ball. stir only from the bottom to avoid burning. when done set in cold water and spread while still soft .
- - - old southern receipts, mary d. pretlow [ robert m. mcbride & company: new york ] 1930 (p. 108 - 9 )
wow wow wow - this is fantastic! before making, i looked through most of the other reviews first to see what tweeks were made. as a result, i did the following: doubled the amount of salt (needed it). i used mediterranean course sea salt because it was what i had on hand. i have very poor lighting over my stove, so i took a small table lamp, placed it next to the stove and aimed it at my burner while i cooked the sugar to make the caramel. i believe this helped to achieve the right
amber color
of the caramel. after the sugar melted, i also turned the burner down from medium to low / medium and stirred frequently. i also took other advice and warmed the cream before adding it to the melted sugar / caramel and added it very slowly. this definitelly helped to make sure it did not cease up. i did not add the additional 1 / 4 cup of sugar to the milk and remaining cream mixture - it didn' t need it. i have never used egg whites in any of my ice cream recipes, so instead of using 3 whole eggs, i used 5 egg yolks. this came out absolutely amazing, creamy and rich. for those commenters that said this was too rich, have no idea what great ice cream is! i will make this again and again and again .
reading the comments about cotton and peanuts make me laugh. i live in north florida surrounded by cotton and peanut fields. the fields here are rotated but are sprayed so heavily with chemicals and “roundup” type chemicals that i will never eat another peanut again. there is no responsible growing that i can see and i do worry about my well water from the heavy use of chemicals. the cover crops are planted and sprayed as well before being turned over. the farmers spray a green field and during the next couple days they are brown and brittle. i have taken pictures during my daily walks during the process – there is no responsible care of the land anymore. then to boot they bale up the peanut plants after harvest to feed cattle…… .
oh. my. god. make this now. it is decadent, rich, and luscious with the most luxurious mouth - feel you could imagine. i used 1 / 2 & 1 / 2 instead of the cream, omitted the 1 / 4c sugar from the liquid, used a full teaspoon of maldon sea salt, and warmed the 1 / 2 & 1 / 2 before adding to the liquid sugar. the caramel will be liquid rather than thick like candy. i ate it before it was completely frozen so it was like soft - serve ice cream. absolutely delicious .
praline. a confection made from almonds or pecans and caramel. it is a great favorite of the south, especially in new orleans, and derives from the french preparation of praline, caramelized almonds or hazelnuts and sugar pounded into a fine, crumblike texture, both terms come from the name of french diplomat cesar du plessis - praslin, later duc de choisuel (1598 - 1675), whose cook suggested that almonds and sugar aided digestion. the american creoles substituted pecans for the almonds. the confection is first mentioned in print in 1715, and part of louisiana food culture as early as 1762. the term had various meaning by 1809, when one chronicler told of pralines made from corn and sugar .
toffee recieved a boost in the 1880s when caramels, a north american innovation, were introduced. caramels relied on slowly boiled sugar and milk to give a delicious flavour. skuse wrote that these sweets were sold very freely on the lowest and poorest quarters of london, at two - pence per ounce; in the west end the same goods fetch double that price.' they were also suitable for mass production. coconut oil substitutes were developed to replace the dairy products, and automatic stirrers replaced human endeavour at the boiling pan. confectioners began experiments. in 1890 john mackintosh opened a shop in halifax. shortly afterwards, he created mackintosh' s celebrated toffee, drawing both on english toffee and american caramel formulae .
praline... the praline is a specialty of montargis, where its inventor, lassagne, who was chef de bouche (master of the household) to the compte du plessis - praslin, came to retire. legend has it that his creation came about this way: seeing a kitchen boy nibbling at leftovers of caramel and almonds, lassagne had the idea of cooking whole almonds in sugar. the sweetmeat that resulted had a bread successs and even, it is said, contributed to certain diplomatic triumphs, for which the compte du plessis - praslin, minister to louis xiii and louis xiv, took all the credit (he also gave his name to the sweets). lassagne finally retired to montargis in 1630 and there founded the maison de la praline, which exists to this day .
i rated this 4 forks a year ago, as written, but want to add some hacks that make this much easier. my family requests this often, and i found it tricky and a bit rich. the caramel always seizes badly - - i discovered that if i caramelize the sugar in the microwave (directions for this are on the internet and it is okay to use a small amount of water in doing it) and warm the cream before adding it in, it combines waaaayyy more easily, and does not splatter as badly. i also now sub 1 / 2 and 1 / 2 cream for the heavy and use 2% milk - - much lighter and more to our taste. i will make this more often now, as the issues that would cause it to fail for me are resolved .
' candy' jim athas, who filled this central texas town' s sweet tooth 56 years, has retired.' i wish i could shake the hand of every boy and girl who ever came to my place for candy, soda water, popcorn or even a rink of water,' says greek - born' candy' jim... he became famous for his' sauerkraut candy.' it was a caramel form but rich in coconut. for years,' candy' jim never said how it got its name. on retiring, he told. he said that in the early days of his candy making he visited des moines, iowa, and heard of this recipe. he learned how to make it, and noted that, when cooking, the coconut gives the appearance of sauerkraut .
[ note: this book contains the following recipes recipes for fudge: chocolate, cocoa, sour cream, chocolate acorns, chocolate brazil nut, chocolate marshmallow, chocolate walnut, condensed milk, cream nut, plum pudding, sultana, caramel, cocoanut, cocoanut cream, coffee, coffee cocoanut, fruit, ginger, marshmallow, maple marshmallow, maple chocolate, maple nut, praline, maple cream, walnut maple, pecan maple, orange, peanut butter, raisin, raspberry, vanilla, nut, vanilla opera, rainbow, maraschino opera, orange flower opera, pistachio, orange opera, genessee, brown sugar (penuche), fig penuche, fruit penuche, marshmallow penuche, pecan penuche, peanut penuche, postum penuche (with instant postum cereal), raisin penuche, double fudge (i & ii), divinity, sea foam, grapenuts divinity (also a cereal), cream mints, cherry puffs, nut puffs, and pineapple puffs .
it isn' t often that we find a cake that can be made in the same tin with its frosting in a frying pan. take 1 1 - 2 cups brown sugar, melt in an iron or aluminum frying pan. when bubbling and smooth, cover the bottom of the skillet with slices of pineapple. be careful not to allow the mixture of sugar and butter to carmelize too much as that would make the frosting bitter. pour over the pineapple mixture the cake batter and bake in a rather hot over about 450 degrees for five minutes, then reduce the heat to about 350 degrees. bake until done and a light brown crust has formed over the top about 30 minutes in all. the cake may be turned out of the pan right side up to show the nice brown crust or upside down to show the selfmade caramel pineapple icing, cut in squares or approximate circles to follow the line and serve with whipped cream or just plain. the cake batter is made as follows :
meet the family of py - o - my mixes. you' ll enjoy all five as much as those you' ve tried... blueberry muffin mix makes naturally sweet blueberry muffins. a can of blueberries and paper baking cups right in the package!' round - the - clock favorite... coffee cake mix makes so many things. makes two 9 - inch rings! makes pecan rolls and raised doughnuts. also cinnamon rolls, stollen and kuchen... ice box pie mix makes a complete chiffon ice box pie without baking! graham cracker crust and chiffon filling in the package. four popular year' round flavors: lemon, chocolate, strawberry, butterscotch... puddin' cake mix brings you this new dessert idea. cake with sauce - - baked together! four favorite flavors... vanilla, chocolate, caramel pecan and lemon. kids love' em! ... brownie mix comes in the handy aluminum baking pan! they' re tops with youngsters to make and eat - - anytime !
we owe it [ praline ] to lassagne... one day, in the servants' quarters of his residence at montargis, lassagne found his children caramelizing almonds almonds stolen from the kitchens. the wonderful odour emanating from the spot where the little cooks were at work gave away their guilty secret and its delicious results. his mouth watering, lassagne promsed to keep quiet in exchange for some of the sweetmeats. he perfected the recipe and took it to the court of louis xiii, where the confection became known as prasline, not that the duke himself had anything to do with inventing it. another sotry holds that the reicpe was the result of clumsiness on the part of an apprentice, who dropped some almonds into caramel made with gatinais honey. whatever the truth of the matter was, lassagne retired to montargis and opened a confectioner' s shop there, the maison de la prasline, which still exits and is as good as a museum. praline is made and sold at modern fairs in france, but the cheap sort contains peanuts instead of authentic almonds .
[ 1946 ]
applesauce cake. sift: 1 cup sugar (white or closely packed brown) beat until soft: 1 / 2 cup butter. add the sugar gradually. blend these ingredients until they are very light and creamy. beat in: 1 egg. sift before measuring: 1 3 / 4 cups cake flour. sift a little of the flour over: 1 cup raisins, 1 cup nut meats or currants resift the remainder with: 1 / 2 teaspoon salt, 1 teaspoon soda, 1 teaspoon cinnamon, 1 / 2 teaspoon cloves. stir the sifted ingredients gradually into the butter mixture until the butter is smooth. add the raisins and nut meats. heat: 1 cup thick lightly sweetened applesauce. beat into the batter. bake the cake in a greased 9 inch tube pan in a moderate oven 350 degrees f. for about 40 minutes. spread it with: caramel icing. the flavoring may be varied by adding: 2 tablespoons cocoa. in that case deduct the same amount of flour .
- - - the joy of cooking, irma s. rombauer [ bobbs - merrill: indianapolis ] 1946 (p. 546 )
the swiss were renowned for their high degree of perfection in the quality and manufacture of chocolate fondant. the swiss production methods were imitated by most manufacturers, but lack of understanding and failure to pay attention to the details of the swiss methods often did not lead to success. to make swiss chocolates, the chocolate had to be bround very fine and additional cocoa butter needed to be added to allow the chocolate to be in a liquid form when warm. conching lasted up to 48 hours at a temperature of around 55 degrees c. but for many imitators, by the beginning of the 1900s, it was still unclear how swiss chocolates were produced. it was first believed that additional cocoa butter had to be added to the chocolate. however, high levels of fat in the chocolate were objectionable in flavor and texture, so the melting characteristics of the chocolate were then attributed to the chocolate process itself. to replicate the caramel - like taste of chocolate fondant, experiments over many years were conducted to discover the method of imparting this flavor to the chocolate... conching was described as an extraordinary process of which the science behind the effects was unknown .
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an imaginative, partially animated drama about a father who is trying to get his protesting six year old son to go to bed. this struggle results in a spectacular trip to the half broke moon... see full summary »
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an imaginative, partially animated drama about a father who is trying to get his protesting six year old son to go to bed. this struggle results in a spectacular trip to the half broke moon and an attempt to repair it. on the moon, father and son encounter mother and it turns out that a lot more is going on in their small family .
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if a photographic eye is something one inherits, then the van der vlugts definitely have the genes. a sensitive and daring photographer, marcel van der vlugt is widely acknowledged for his striking and sometimes controversial stills shot on gigantic polaroids. his cutting - edge editorial work has been featured in magazines like dutch, vogue, it, and jalouse. in 1991, van der vlugt spread the wealth and forayed into film where he successfully translated his eye - catching style to commercials. soon enough he captured a gold lion for a psa in cannes. van der vlugt seamlessly moves between the two disciplines enjoying a symbiotic relationship and continuing to deliver head - turning work. urltoken
chocolate montage by director / dp: will van der vlugt. tabletop high speed
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heated sugar can splatter, and burn you very badly. wear long - sleeves, an
sprinkle the sugar in a thin layer at the bottom of your saucepan or skillet. pour your water over the sugar slowly and evenly so all of the sugar is covered. be sure there are no dry spots .
only use granulated sugar. brown sugar and powdered sugars contain too many impurities and will not caramelize. raw sugar is not recommended .
cook the sugar and water on medium heat until the sugar dissolves. watch the mix closely and swirl the pot if you notice any sugar clumps forming. most clumps will melt during cooking .
to prohibit recrystallization, you can keep the pot covered until the sugar is completely melted. any sugar crystals hanging on to the sides of the pot will be forced to the bottom by the condensation created .
another trick to prevent recrystallization is to add a tiny amount (a drop or two) of lemon juice or cream of tartar to the sugar water mix right at the moment it begins to dissolve. these recrystallization
agents
prevents large crystal lumps from forming by coating the smaller crystals .
watch the sugar as it darkens. when it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat .
put the sugar in a pan. sprinkle an even layer of sugar in the bottom of a heavy skillet or saucepan. be sure the pan is large enough to accommodate the sugar' s expansion .
cook the sugar on medium heat. you will notice the edges of the sugar will begin to brown and cook first. with a clean heatproof utensil, push the liquefied sugar towards the middle of the pan .
you want to make sure to move the liquefied sugar so it doesn' t begin to burn. once burnt, it cannot be saved .
if lumps begin to form, turn down the heat slightly and stir slowly. the lumps should melt by the time you are done. [ 4 ]
the process here will begin to speed up, so don' t leave the stove. watch as the sugar deepens in color to a rich amber. if a recipe you are using calls for the addition of a liquid (like cream), add it in now to cool the pan and slow the cooking process .
to make pralines, add a cup of toasted, chopped nuts to the pan. stir them slightly with a couple pinches of salt, and pour the mixture onto a wax - paper lined baking sheet to cool. [ 5 ]
yes, but just be sure to add it in after you cooked it, or the vanilla flavor may evaporate. take care when adding it in, as the vanilla might splatter for a couple of seconds .
you can actually dip them right away, or wait until it cools down a bit .
if you are too late and the heavy - duty pan has crystal on it, then soak it in warm water for 30 minutes and then clean it .
if you want to quickly cool it down, it is handy to have a pot of cool water next to you at all times .
any splashing will permanently damage glass cooking surfaces. be careful about resting the stirring spoon on glass cooking surfaces .
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tent, which produced plenty of sticky moments. here’s all the talking points from episode four .
sporty - but - nice edinburgh architect tom hetherington began the series by saying he wanted to become the first scot to win bake - off. well, mcbakers north of the border will have to wait at least another year to break their doughy duck .
this week’s elimination was a battle of the blokes - jolly banker james hillery had the narrowest escape - meaning the gender balance of the tent now tips even further in women’s favour, with five females to three men. then again, those men include hot favourite steven carter - bailey, so maybe he evens it up .
ecause those oh - so - bbc - ish “history of baking” films didn’t appear during the first few episodes on channel 4, we assumed they had been quietly axed in favour of more in - tent action. and adverts .
it was another amusingly sprightly week for fielding, who elsewhere joked that he was “part - wasp”, said stacey’s spiced rum “tasted like pirate’s tears” and executed a perfect slapstick fall off a hedge. we also approve of anyone who can sneakily reference nineties trip - hoppers sneaker pimps and construct a comic riff from those retro robotic smash martians .
uite a lot, it seems. “it’s a skill, ” mumbled paul hollywood, as the calorie - fearing prue leith looked aghast at the sheer volume of sugary stuff he was putting away. attaboy, silverback gorilla .
paul’s solution to sweet - toothed over - indulgence? a nice, salty packet of crisps. come on, nobody ever watched bake off for the healthy nutritional tips .
s there nothing that scouse health & safety inspector kate lyon can’t do? she’s an amateur blacksmith, furniture restorer and food historian who bakes for a local homeless charity in merseyside. now she can add star baker to her densely packed cv. kate’s still only 29, too. if she wasn’t so likeable, she’d be infuriating .
her salted bay shortbread was aromatic, delicately patterned and perfectly textured, using bay leaves picked from her own tree (of course she’s a gardener too). a respectable midway finish in the technical kept her in “sb” contention .
finally, her sticky toffee apple cake showstopper was a winner, topped with brightly coloured fireworks and tasting so spectacular that prue leith asked for the recipe. high praise indeed. it’s a favourite of kate’s family on bonfire night and got “oohs” and “aahs” in the tent too. consistent kate is starting to look a potential finalist .
ary berry’s replacement has grown into the role at her own suitably stately pace. prue’s now hitting her stride and set a double dutch technical challenge so tough that not one of the bakers properly cracked it. that’s usually mr nasty’s job .
he 77 - year - old isn’t afraid to disagree with paul hollywood when they rate bakes differently - and since she has less of sweet tooth, that happened several times here .
prue even saw off her rivals in style stakes, thanks to a chic navy - and - white number with flirty knee - length skirt - accessorised, as always, with statement specs and chunky necklace. with noel and sandi both sporting printed shirts - floral - and - stripes for sandi, neatly themed ice creams - and - cakes for noel (by lazy oaf, shop - spotters) - prue pipped them to the fashion prize.
caramel pictures is a production agency with ofﬁces in amsterdam , london and miami . formerly known as will van der vlugt film productions , it was renamed to caramel pictures in 2007 . 
caramel pictures is a production agency with ofﬁces in amsterdam, london and miami. formerly known as will van der vlugt film productions, it was renamed to caramel pictures in 2007.
caramel pictures is a production agency with ofﬁces in amsterdam, london and miami. formerly known as will van der vlugt film productions, it was renamed to caramel pictures in 2007.