Curing Salt For Jerky

Autumn Leaves - caramel decorations

Some 'time ago I "invented" these decorations caramel ... I was thinking of making chocolate leaves ... But I'd have wanted much more autumn ... and so I decided to do it with the caramel! I put the same "recipe" also on Wired New York: here.

LEAVES OF CARAMEL

PREP TIME: about 30 minutes.

INGREDIENTS:

Sugar
oil (I used to semi)
Leaves: council to choose those with thick veins obvious, I've tried several, "worked" only those of the end of the garden and the bay ... order to prevent leaves or leaves so wavy.

MATERIALS:

A grid (I used the basket of the fryer)
aluminum foil or parchment paper under the basket with
Knife la lama spennellata con l'olio
Padellina per sciogliere lo zucchero

PROCEDIMENTO:


° Lavare le foglie, metterle in una pentola con dell'acqua e farle bollire per 5 minuti.
Questo serve perchè appena si versa il caramello sulla foglia fresca si accartoccia tutta..


° Passati i 5 minuti asciguare la foglia e spennellarla bene con l'olio, e posarla sulla griglia.


° Sciogliere sugar.

° to the caramel on the leaf, if it is too hot will make a lot of bubbles and will leak out of the leaf, to address wait a bit and pay more caramel to cover the holes, then spanderlo well on the leaf with a knife with the blade oiled ( This is done even when the temperature is fine). Here are pictures: Temperature
wrong


right temperature:

· Always until it is quite hard, with a knife, the parts that affect the leaf paste to the grid, then it will be more comfortable breaking them, without breaking the leaf . (It is an essential step;)).


· Wait for it to cool and gently remove the leaf from the caramel. Be careful with the wet become all sticky!


° The caramel poured down can be eaten (it also has the fantastic form of a drop) ... or re-used to make leaves or other decorations.



RESULT:



EXAMPLE: I
I used to decorate the pastry with apples (recipe untoccodizenzero.it ):