Comments on: Pastry Pal’s Brittle http://edibabble.com/2009/11/23/pastry-pals-brittle/ a journal about good food and our attempts at making it Sat, 30 Jan 2010 23:58:02 -0600 http://wordpress.org/?v=abc hourly 1 By: Les Lyon http://edibabble.com/2009/11/23/pastry-pals-brittle/comment-page-1/#comment-7 Les Lyon Sat, 05 Dec 2009 00:33:12 +0000 http://edibabble.com/?p=147#comment-7 I had a little of this stuff last week, and I can tell you it was very tasty indeed. I had a little of this stuff last week, and I can tell you it was very tasty indeed.

]]> By: Michael Smith http://edibabble.com/2009/11/23/pastry-pals-brittle/comment-page-1/#comment-5 Michael Smith Tue, 24 Nov 2009 00:09:24 +0000 http://edibabble.com/?p=147#comment-5 I'm a noob, especially at melting sugar. But the stuff tastes good. I've been crunching on it all day. I'm a noob, especially at melting sugar. But the stuff tastes good. I've been crunching on it all day.

]]> By: Irina http://edibabble.com/2009/11/23/pastry-pals-brittle/comment-page-1/#comment-4 Irina Mon, 23 Nov 2009 23:09:50 +0000 http://edibabble.com/?p=147#comment-4 Very interesting for me to read your take on making this brittle. I've made it so many times, I don't have a clear perspective on what it would be like for someone making it for the first time. The sugar always sticks to whatever spoon I use to stir, but I just consider it a casualty and don't sweat it. When I stir, I just lightly use the tip of the spoon, so not too much sugar gets on it. I also think it's easier to get cold butter incorporated, rather than melted. Once you add the butter, you can turn the heat to low, and keep whisking until it's smooth, and then you won't have to worry about the whole thing going darker. You can also whisk from the center, out, so that the butter gets grabbed by the whisk gradually. Hope that makes sense. And I hope you give it another go, now that you know what to look for. Very interesting for me to read your take on making this brittle. I've made it so many times, I don't have a clear perspective on what it would be like for someone making it for the first time.

The sugar always sticks to whatever spoon I use to stir, but I just consider it a casualty and don't sweat it. When I stir, I just lightly use the tip of the spoon, so not too much sugar gets on it.

I also think it's easier to get cold butter incorporated, rather than melted. Once you add the butter, you can turn the heat to low, and keep whisking until it's smooth, and then you won't have to worry about the whole thing going darker. You can also whisk from the center, out, so that the butter gets grabbed by the whisk gradually. Hope that makes sense.

And I hope you give it another go, now that you know what to look for.

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