This question pertains to the fantastic recipe for Vietnamese Lemongrass Chicken in the IBS cookbook. I LOVE this recipe and have made it several times. My question concerns the caramel sauce--I always get into trouble when I add the water at the end--the syrup almost immediately gums up into a sticky ball and I end up having to rework it back into a liquid by scraping the ball off two spoons. This is pretty tricky and hasn't always worked--I had to throw the whole thing out and start again a couple of times. I must be doing something wrong--can anyone advise me or suggest a little technique here? Thanks much! TMC
hmmm can't say for sure, but my immediate response would be to check and make sure you're element is not too hot...? maybe turn it down a little? Not sure if that's even close.
Better advice? try reposting this on the recipe board. Lots of cooking geniuses over there Good luck!
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Technique question for IBS cookbook recipe
Good luck!
