Episode 1: Toasted Sugar

We’re getting toasted and so is the sugar…

Welcome to High Gluttony! In our very first episode we introduce ourselves, tell you a little about why we’re doing this whole podcast thing, and share some interesting facts about toasting.

Gretchen also whips up a mad Gretchenist cocktail and we caramelize sugar using a recipe from Serious Eats.

Really this repisode should be called Granulated Caramel, but toasted sugar is what we’ve been calling it up until now. Join us for a discussion on what our podcast is going to cover, how toasting sugar has changed our lives, how toasting sugar works, and a bit on thermodynamics/how ovens work. We covered a lot!

Gretchen discovered this amazing pantry power up a few months ago, and really thinks more people need to know about this relatively simple process that can take your food to the next level.

Original Recipe From Serious Eats

The Article that goes with the Recipe From Serious Eats

Other Information Sourced from:

On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee