My Recipe Box

Dealing with the Sticky Stuff

by Jennifer Armentrout

fromFine Cooking
Issue 75

Make your measuring equipment nonstick

Sticky ingredients like honey and molasses can be a pain to measure because they stick in the measuring spoon or cup. But if you lightly coat that measuring cup or spoon with a little oil or cooking spray first, the sticky liquids will slide right back out.

Boil your pot clean

If you make the Honey Caramels, expect the pot and candy thermometer to be pretty messy afterward. But rather than attacking the mess with elbow grease and a scouring pad, try letting fire and water do the work for you: Fill the pot with water, clip the candy thermometer back into position, and bring to a boil. The hot water will dissolve most of the caramel, and all you’ll need to do is a little rinsing. This works for any kind of caramel or other candy.

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