Caramel sauce is the dream of every sweet tooth. However, he perfectly "works in pairs" not only with desserts, but also with meat. Be sure to try, if you are not alien to the culinary experiments.
How to cook caramel sauce?
Ingredients:
- cream - 1/2 tbsp .;
- sugar brown - 140 g;
- sugar vanilla - 10 g;
- butter - 35 g;
- honey - 25 g;
- water - 1 tbsp. a spoon;
- a pinch of salt.
Preparation
Mix sugar, water, oil, honey and salt in a saucepan. We put on the stove, and stir until the sugar is completely dissolved. After boiling, cover and cover for 5 minutes over medium heat. Add hot cream (the fatter they are, the thicker the sauce is) and cook, stirring, for 3 more minutes. We let it cool down, pour it into a jar and hide it in the fridge for the night. By breakfast, the sauce thickens and it can be served just like this - for tea, or pour on them pie, pancakes, fritters.
Pork in caramel sauce - recipe
The meat will be soaked with the juices and aromas of apple with caramel. A sauce will give pork a bright, rich color and light, slightly tart taste. Do not be afraid, it will not be too sweet!
Ingredients:
- pork - 500 g;
- apple - 1 piece;
- salt - 2/3 tsp.
For sauce:
- sugar brown - 3 tsp.
- apple vinegar - 1 teaspoon;
- cognac - 2 teaspoons;
- water - 3 tbsp. spoons.
Preparation
We peel the cleaned apples with not very thin slices and lay them on a double layer of foil. Cover the top with meat. Dissolve the salt in 2 tablespoons of water, and with a syringe make this brine frequent injections of pork. We wrap the foil not very tightly and bake the meat for 40 minutes at a temperature of 220 degrees.
In the meantime, let's make sauce. We pour out the sugar into the frying pan, fill it with water, put it on the fire and bring it to a boil. When caramel darkens to a reddish-brown color, remove from the plate and add the vinegar with cognac. Stir until the caramel is completely dissolved.
At the end of the baking, take the pork out of the oven, open the foil, and pour the sauce over it. Increase the temperature to the maximum and again send the meat into the oven (do not wrap the foil!). After a couple of minutes, we take out the pork, turn it over, pour the sauce down and bask in the oven on the other side. Finished meat is covered with foil and we give "a rest" of 10 minutes.
How to make a tomato caramel sauce?
Ingredients:
- sugar - 4 tbsp. spoons;
- tomato juice - 2/3;
- mixture of pepper-1/3 tsp.
- salt - to taste.
Preparation
Pour the sugar into a frying pan and set it on medium heat. Add salt, pepper.
Advice: tomato juice is better not to take home, but store, but of good quality. It is more homogeneous and has a shallow texture.
Cook for a few minutes, until thick. You can add your favorite spices and a little garlic, but carefully - you risk "smashing" the delicate taste of a combination of caramel and tomato. Perfect, thick and fragrant caramel sauce for shish kebab and grilled meat is ready!