The Learning Chef and Stagger Lee Goods are proud to present the Winner Of May’s 2019 Contest “The Art Of Caramel.”
Winning Submission
The Art of Caramel
Competition Award
The Art of Caramel
Material
Made with 9oz Italian blue line selvedge chambray // Fabric softens after a few washes
Pockets
Copper rivets at stress points // Double stitched pockets // Upper box pocket with pen slot // Lower four panel pocket
Straps – Crossback & Neck Strap Options Available
Veg tan 6 oz leather straps // Copper buttons anchor removable straps // Copper reinforcement
-Crossback option has leather shoulder straps stitched to cotton webbing waist strap & features antique copper button reinforcement
-Neck strap option has leather neck strap with antique copper button reinforcement // cotton webbing waist strap
The Learning Chef and Stagger Lee Goods are proud to bring you May’s 2019 Contest “The Art Of Caramel.”
Sweet, sticky, luxurious, and versatile we celebrate one of the first confections to exist; Caramel. Caramel has many faces: sauces, syrups, candies & toffee are only just a few with their applications vast.
Submit us your best plate and make caramel a star! The Winner will receive a Stagger Lee Apron and IG promotion.
The process of caramelization consists of heating sugar slowly to around 170 °C (338 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. In modern recipes and in commercial production, glucose (from corn syrup or wheat) or inverted sugar is added to prevent crystallization, making up 10%–50% of the sugars by mass. “Wet caramels” made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.
The word “Caramel” comes from Late Latin calamellus ‘sugar cane’, a diminutive of calamus ‘reed, cane.’
Details of entry —
All entries must be entered into The Learning Chef’s photo album May 2019 —
“The Art Of Caramel”
One (1) entry per contestant.
All entries must be plated or plattered.
All entries must have a description.
Voting will take place on the 27th of May 2019 at 12:00 AM PST
Semi-finals will be voted on the 29th of May 2019 at 12:00 AM PST
https://www.staggerleegoods.com/
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You can learn more about caramelization here:
http://www.food-info.net/uk/colour/caramel.htm
TEACH | LEARN | CREATE
