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Thread Starter 
Not a martini, but caramel sauce. And not James Bond, Martha Stewart. Apparently, prof chefs shake the pan with the sugar and the water in it to make caramel sauce. No stirring. No whisking. Just shaking.
I love Martha, I really do. I have gotten so many "good things" from her over the years.
I am a good cook and my cousins are professional chefs but I guess I never asked them about caramel sauce. You actually don't want to ask my temperamental chef cousin Karl about anything that has to do with sugar and very high heat.
Excuse me. I have to go pick the almonds off my tree for the cookies I am making.

And, yes, I really do Martha!