Equipment you will need for this technique:

• Heavy-based saucepan
• Pastry brush
• Baking tray, lined with non-stick baking parchment

Learn how to make caramel with this easy guide. Caramel is a versatile ingredient perfect for adding sweetness and texture to various desserts like ice cream and pancakes. This technique will show you how to create a perfect caramel, whether you want it in solid shards or a smooth sauce.

Steps:

1. Prepare the Ingredients and Equipment:
   • Use a heavy-based saucepan to ensure even heat distribution.
   • Keep a pastry brush dipped in water handy.
   • Line a baking tray with non-stick baking parchment for the caramel.
2. Combine Sugar and Water:
   • Stir sugar and water together in the saucepan over low-medium heat.
   • Continue stirring until the sugar is completely dissolved.
3. Remove Sugar Crystals:
   • Stop stirring once the sugar is dissolved.
   • Use the wet pastry brush to remove any sugar crystals clinging to the sides of the pan to prevent the caramel from becoming grainy.
4. Boil the Syrup:
   • Increase the heat and bring the syrup to a boil for around 5-7 minutes.
   • Watch carefully as the sugar turns golden-brown. Caramel can burn easily, so keep a close eye on it.
5. Form the Caramel:
   • For solid caramel shards, carefully pour the caramel onto the prepared baking parchment.
   • Leave it to cool and harden before cracking it into shards.
6. Make Caramel Sauce:
   • To make caramel sauce, remove the caramel from the heat and add cream and butter as directed by your recipe.
   • This smooth sauce is perfect for drizzling over desserts like ice cream and pancakes.

Equipment you will need for this technique:

• Bread board
• Bread knife
• Baking tray
• Box grater
• Bowl/sealed container

Introduction:

Making your own breadcrumbs at home is simple and versatile. Whether you need a coating for chicken or fish, or a crispy topping for gratins and bakes, homemade breadcrumbs are the perfect solution. Follow these steps to create dried breadcrumbs from scratch.

How to make a Breadcrumbs

1. Prepare the Bread:
   • For dried breadcrumbs, use dry or stale bread. If you don’t have any, slice fresh bread and spread it out on a board, leaving it uncovered overnight to go stale and brittle.
2. Quick Drying Method:
   • If you don’t have time to let the bread dry out naturally, thinly slice fresh bread and lay it flat on a baking tray. Ensure the slices are spread out and not overlapping.
   • Bake in a low oven at 140C/120C Fan/Gas 1 for around 10-15 minutes until golden, then leave to cool for 10 minutes.
3. Create Breadcrumbs:
   • Grate the dry bread on a box grater into a container. Alternatively, blitz the bread into fine crumbs in a food processor if you have one.
4. Store the Breadcrumbs:
   • Store the dried breadcrumbs in a clean, dry, sealed container either at room temperature or in the fridge. They can be stored for several months.
5. Quick Alternative:
   • For an even quicker version, you can use crackers or cornflakes instead of bread, and skip straight to the grating stage.

Equipment you will need for this technique:

• Saucepan
• Heatproof bowl
• Wooden spoon

Melting chocolate can be a delicate process, but when done correctly, it yields smooth, velvety results perfect for cakes, buttercream icing, or any dessert. Follow these simple steps to achieve perfectly melted chocolate every time.

How to make a Melting Chocolate

1. Prepare the Saucepan: Fill a medium-sized saucepan about a quarter full with boiling water and bring it to a simmer over low heat.
2. Set Up the Double Boiler: Place a heatproof bowl on top of the saucepan. Ensure the bowl isn’t touching the water and that no steam can escape up the side of the bowl, which can let water droplets into the chocolate.
3. Add the Chocolate: Break the chocolate into small, even pieces and add them to the bowl. The smaller the chocolate pieces, the quicker and more evenly they will melt.
4. Melt the Chocolate: Simmer gently for 2–3 minutes, until most of the chocolate is melted, stirring occasionally with a rubber spatula.
5. Finish Melting: Turn off the heat and allow the chocolate to continue to melt slowly in the residual heat, which usually takes 3–5 minutes. Stir until smooth.
6. Rescue Seized Chocolate (if necessary):
   • If the chocolate seizes and becomes lumpy, make a chocolate sauce by adding cubes of butter to the heatproof bowl and stirring until melted and combined.
   • Alternatively, make a chocolate ganache by adding warm cream to the heatproof bowl and stirring until fully combined and silky.

Equipment you will need for this technique:

• Chopping board
• Small knife
• Small saucepan with pouring spout
• Wooden spoon
• Sieve
• Heatproof bowl
• Serving jug

This foolproof recipe for vanilla custard is the perfect accompaniment to crumbles, sponges, and puddings.

Ingredients

• 568ml/1 pint of full-fat milk
• 1 vanilla pod (or 1 tsp vanilla essence)
• 3 egg yolks
• 25g/1oz caster sugar
• 2 tsp cornflour

Instructions

1. Heat the Milk: Pour 568ml/1 pint of full-fat milk into a small saucepan with a pouring spout.
2. Add Vanilla: Slice a vanilla pod down the middle along its length. Scrape out the seeds with a knife and tip them into the milk with the pod. Alternatively, you can use vanilla essence.
3. Heat and Cool: Gradually heat the milk and vanilla together over medium heat. When the milk boils, remove it from the heat and allow it to cool.
4. Prepare Egg Mixture: In a heatproof bowl, mix together 3 egg yolks, 25g/1oz caster sugar, and 2 tsp cornflour to form a smooth paste.
5. Combine Milk and Egg Mixture: Pour the cooled milk into the paste and stir well with a wooden spoon until smooth and fully incorporated.
6. Strain the Mixture: Strain the mixture through a sieve back into the saucepan.
7. Cook the Custard: Stirring constantly, cook the mixture on a very low heat until the custard thickens. The custard is ready when you can draw a clear line with your finger on the back of the wooden spoon.
8. Serve: Pour the custard into a serving jug and serve warm or let it cool down if you prefer it cold.

Helpful Hints

• Temperature Control: Ensure you cook the custard on a very low heat to avoid scrambling the eggs.
• Consistency Check: Use the back of the spoon test to check the consistency of the custard.
• Cooling Tips: If you want to cool the custard quickly, place the serving jug in a larger bowl filled with ice water. Stir occasionally.