Many people struggle with cooking sugar. In this lesson you’ll learn how to cook sugar perfectly every time, and you’ll also learn the basics of crystals in foods, how and why they form, and how to prevent them from forming in cooked sugar.
This lesson goes into more depth about crystals in foods such as salt, sugar, bread, chocolate, and butter. You’ll learn the science of crystals in foods and why they are important in food science and home and professional cooking and baking.
In this lesson you’ll learn how to make caramel crème Anglaise and how to turn it into smooth, velvety ice cream. This lesson builds on the episode “Cooking Sugar Perfectly.” This ice cream is very easy to make, and it is delicious.
