Saladmaster: How to Caramelize Mushrooms
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Use a Dry Saladmaster pan. Adding any liquid or fat (which becomes a liquid) will dilute FLAVOR and stop the caramelization. You WANT to get a ‘dirty’ pan. That is the concentrate you are making. THEN slowly add 1/2 water to deglaze. Add truffle salt to taste and non-dairy milk to make a tasty tasty soup or gravy or sauce (that depends on how thin you make it! �)
Use this same technique for any caramelizing. In Saladmaster steel you get the purest cleanest flavours. �
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