"sf" > wrote in message
...
> 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.

nope, been there and done it. I just don't make your sweet and sour
scrambled eggs.