Inexperienced caramel-izer
Every year I make fabulous chocolate pecan pie for Thanksgiving. As I was digging into my second piece this year, the idea came to me to try adding a layer of salty caramel on top next time to make it more of a turtle experience. Then, lo and behold, the NY times writes about salty caramel today. I've never made caramel before and have visions of scary sugar burns dancing through my head from the one culinary class I took in college.
So, how to proceed? Follow NY times recipe, but pour it on top of finished pie? Or is there some way to bake the pie with the caramel on top?
On a side note, do you pronounce it car-mel or care-a-mel? I'm from Milwaukee so it's the former all the way
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4 Comments:
I pronounce it care-a-mel...I guess since I live close to Carmel, CA.
lamora at 10:45PM on 12/31/08
According to Webster's it's preferred pronunciation is CAR-muhl. I've always associated the secondary pronunciation (CARE-uh-mel) with easterners and southerners.
BTW, as a fifth generation Californian, the town is pronounced differently than both, car-MEL, with the accent on the second syllable.
As for your original question, I'd probably settle on a customized recipe that is somewhere between caramel candies and caramel sauce. But since caramel is notoriously difficult to cut, just make a caramel sauce and serve it drizzled over the slices and onto the plate a bit. Then sprinkle some fleur de sel over the top. That way, not only does it look fancy, but if someone doesn't want it they don't have to have it.
Calichef at 2:19AM on 01/01/09
Carmel is the mountain on which Elijah lived. The confection is caramel.
But I'm with Calichef on the recipe.
thepictsie at 3:59AM on 01/01/09
(The first part was a comment on pronunciation.)
thepictsie at 4:00AM on 01/01/09