Referring to when sugar syrup reaches 300Â° to 310Â°F. Without a candy thermometer, one can test if the sugar syrup has reached hard-crack stage when it is dipped in cold water and separates into hard threads.
Not everyone gets to eat at Per Se. But Thomas Keller hasn’t forgotten to consider man’s four-legged foodie friends.
Despite his charm, sophisticated pedigree, and gourmet taste buds, my little French bulldog will never ever be able to get a reservation at Per Se. It’s a sad reality for many four-legged foodies, … Continue reading →