On Mon, 1 Sep 2014 20:08:35 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> >> > > wrote:
> >> >
> >> >> The mystery is the "When the sugar has dissoved" bit. Dissolved in
> >> >> what? No liquid has been added. A bowl in a pan in or over water
> >> >> doesn't get hot enough to melt suger. Am I missing something here or
> >> >> did David's editor slip up?
> >> >
> >> > Sounds like you've never caramelized sugar (dry method). Given some
> >> > heat, it dissolves all by itself.
> >> >
> >>
> >> in your example, it doesn't dissolve, it melts.
> >>
> >
> > In the end, it's a liquid.
> >
>
> yes, but two very different liquids. Perhaps you might use vermouth
> instead, since it too is a liquid.
>
Honestly, you sound like you were born yesterday. There are two ways
to caramelize sugar: wet and dry. Sounds like you've never heard of
the dry method.


--
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