Chris Makes Molten Caramel Cake From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Sissy Love
I wanna do my own twist and do a Rich Dark Chocolate enhanced with expresso cake and do a batch with some good medical cannabis oil, then pop some salt in the caramel center. I would do a batch that is medicated in smaller portions that can be re-heated and a batch that isn't with bigger portions. The fat in this treat will make the medicated oil take effect quicker and last longer than if ingesting with no fat. And now with the weather changing to cold fall/winter I need stuff like this so that I can get quicker and longer lasting pain relief and a Perfect excuse to make Dangerously Decadent Delicious Rich fatty sweet treats such as these, their spin offs, and others that are the Ingenious Creations of Evil Culinary Geniuses. Ok I may have went a bit over board BUT I Food. I love eating and I to cook. My husband says I am a Culinary Macgyver (can you tell we are 90s kids, like born in the mid 80s and can remember the late 80s and ALL of the 90s) Anyways, my husband calls me a Culinary Macgyver because I can make something delicious out of like NOTHING, as long as I have seasonings I can make something that will taste good. I have been wanting to write a cookbook for a long time now, but I don't know were to start. My cookbook concept is for a medical condition I have that has a special diet. When I was first diagnosed in December 2010, there were NO cookbooks ANYWHERE for this condition. I saw a Nutritionist and just modified stuff in recipes until I started culinary school in July 2011 then I just took off. Now with an Even MORE restricted diet for other medical problems I REALLY want to write a couple cookbooks and I have been researching some more topics in my goal to feel better by eating foods that will help along side my medications. These subjects I know I want a doctor and Nutritionist working with me to show that I am giving sound medical advice. But I figure I will start smaller with a general cookbook, can Anyone give me Sound Advice on where to start with the publication?
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I wanna do my own twist and do a Rich Dark Chocolate enhanced with expresso cake and do a batch with some good medical cannabis oil, then pop some salt in the caramel center. I would do a batch that is medicated in smaller portions that can be re-heated and a batch that isn't with bigger portions. The fat in this treat will make the medicated oil take effect quicker and last longer than if ingesting with no fat. And now with the weather changing to cold fall/winter I need stuff like this so that I can get quicker and longer lasting pain relief and a Perfect excuse to make Dangerously Decadent Delicious Rich fatty sweet treats such as these, their spin offs, and others that are the Ingenious Creations of Evil Culinary Geniuses. Ok I may have went a bit over board BUT I Food. I love eating and I to cook. My husband says I am a Culinary Macgyver (can you tell we are 90s kids, like born in the mid 80s and can remember the late 80s and ALL of the 90s) Anyways, my husband calls me a Culinary Macgyver because I can make something delicious out of like NOTHING, as long as I have seasonings I can make something that will taste good. I have been wanting to write a cookbook for a long time now, but I don't know were to start. My cookbook concept is for a medical condition I have that has a special diet. When I was first diagnosed in December 2010, there were NO cookbooks ANYWHERE for this condition. I saw a Nutritionist and just modified stuff in recipes until I started culinary school in July 2011 then I just took off. Now with an Even MORE restricted diet for other medical problems I REALLY want to write a couple cookbooks and I have been researching some more topics in my goal to feel better by eating foods that will help along side my medications. These subjects I know I want a doctor and Nutritionist working with me to show that I am giving sound medical advice. But I figure I will start smaller with a general cookbook, can Anyone give me Sound Advice on where to start with the publication?
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catunia
Argentinian here Chris, you should try to mix the dulce de leche with Filadelfia cream cheese and use it as a filing, you won't be disappointed with the tasteI agree with whoever said that caramel and dulce de leche are not exactly the same as one has a water base and the other has a milk base. Also to make homemade dulce de leche is not that easy or fast. You have use a lot of milk and sugar (1 litre of milk and 500 gr of sugar I think is the base recipe and it will get you only 250 gr of dulce de leche more or less) and it is sort of a reduced sauce kinda thing, you have to boil gently (so as not to burn the sugar) and stir almost constantly until it is solidified into a whipped cream consistency.
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Argentinian here Chris, you should try to mix the dulce de leche with Filadelfia cream cheese and use it as a filing, you won't be disappointed with the tasteI agree with whoever said that caramel and dulce de leche are not exactly the same as one has a water base and the other has a milk base. Also to make homemade dulce de leche is not that easy or fast. You have use a lot of milk and sugar (1 litre of milk and 500 gr of sugar I think is the base recipe and it will get you only 250 gr of dulce de leche more or less) and it is sort of a reduced sauce kinda thing, you have to boil gently (so as not to burn the sugar) and stir almost constantly until it is solidified into a whipped cream consistency.
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Ana G
Don't get me wrong, I love Chris Morocco, but for me it's pretty incoherent that a person with his serene, precise, critical and analitic attitude towards his job and others job, taking his time to speak and cristalize a thought, on the other hand, when he is explaining something he already has worked on, rushes and uses so much the word like. It's unconsistent, eliminates that confident we see on other situations. Like if there where two Chris Morocco. Love him anyways and will make this recipe some day. :)
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Don't get me wrong, I love Chris Morocco, but for me it's pretty incoherent that a person with his serene, precise, critical and analitic attitude towards his job and others job, taking his time to speak and cristalize a thought, on the other hand, when he is explaining something he already has worked on, rushes and uses so much the word like. It's unconsistent, eliminates that confident we see on other situations. Like if there where two Chris Morocco. Love him anyways and will make this recipe some day. :)
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Jonathan Lam
Hey. So I've tried this recipe about 20 times or so. I'm a foods teacher and had my students doing this recipe. I'm not sure what I'm doing wrong, but I have only been able to get the caramel to set in the middle correctly once. I'm unsure what I'm doing wrong. The caramel just penetrates all the way to the bottom and just forms a puddle at the bottom. Any tips or suggestions?
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Hey. So I've tried this recipe about 20 times or so. I'm a foods teacher and had my students doing this recipe. I'm not sure what I'm doing wrong, but I have only been able to get the caramel to set in the middle correctly once. I'm unsure what I'm doing wrong. The caramel just penetrates all the way to the bottom and just forms a puddle at the bottom. Any tips or suggestions?
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DGPrepper
Ooo. I wonder how Leatherby's caramel would taste in one of those. One of these days, you guys need to get your hands on a bottle of their caramel and figure out how they make it. Left unchecked, I could easily finish a whole bottle in one sitting. I rarely get that chance because whenever the bottle comes out of the fridge, people gather around with their own spoons.
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Ooo. I wonder how Leatherby's caramel would taste in one of those. One of these days, you guys need to get your hands on a bottle of their caramel and figure out how they make it. Left unchecked, I could easily finish a whole bottle in one sitting. I rarely get that chance because whenever the bottle comes out of the fridge, people gather around with their own spoons.
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RCDubya
Heres a suggestion for BA. Take a page from the rock and roll and blues cruises. Partner with one of the cruise lines and offer a cooking with the BA Stars. A couple of days of demonstrations and interacting with your favorite BA stars. good lord. license to print money. But, for this video. great job, Chris. This was killer
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Heres a suggestion for BA. Take a page from the rock and roll and blues cruises. Partner with one of the cruise lines and offer a cooking with the BA Stars. A couple of days of demonstrations and interacting with your favorite BA stars. good lord. license to print money. But, for this video. great job, Chris. This was killer
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Cam A
ive tried doing this recipe twice, but I seem to be making the same mistake, my cakes seem to still taste like flour even if they have been baked well and the caramel keeps falling through the bottom. its disappointing but i might make a third batch soon in hopes of that one coming out well hahaha.
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ive tried doing this recipe twice, but I seem to be making the same mistake, my cakes seem to still taste like flour even if they have been baked well and the caramel keeps falling through the bottom. its disappointing but i might make a third batch soon in hopes of that one coming out well hahaha.
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Distrar Subvoicar
Because I'm accustomed to the dialect of Spanish where dulce means candy (as in like hard candies, when he said Dulce as an abbreviation of Dulce de Leche, I imagined him pouring hard candies into the cake batter. It was a funny thought
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Because I'm accustomed to the dialect of Spanish where dulce means candy (as in like hard candies, when he said Dulce as an abbreviation of Dulce de Leche, I imagined him pouring hard candies into the cake batter. It was a funny thought
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Meridien
Who's the woman in the back emptying sinks and loading dishes? How about introducing her and giving her a taste of the recipes? She's always in the background and is working quietly without any recognition. Who is she, what's her name?
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Who's the woman in the back emptying sinks and loading dishes? How about introducing her and giving her a taste of the recipes? She's always in the background and is working quietly without any recognition. Who is she, what's her name?
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Josie's Journey
Chris, please try freezing the cake batter & dulce de leche in the ramekins and baking them from the freezer. I need something impressive to give to last minute guests and this looks perfect. if I can freeze & bake.
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Chris, please try freezing the cake batter & dulce de leche in the ramekins and baking them from the freezer. I need something impressive to give to last minute guests and this looks perfect. if I can freeze & bake.
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