"OK two tips... For those of you who didn't like the soy sauce - are you using quality soy? So many soy sauces out there are full of chemicals. Try one without chemicals and the flavor is incredible.
I do think his temp is too high for the cooking before the dairy goes in. I like it to 300 or 310. Anything beyond that and the darkness assaults my tongue - but I do not like bitter in any form. It seems that "gourmet caramel" these days is a little on the smoky burnt side. But if you don't cook quite so hot, I think you'll love these. I do cook to 255 like Alton recommends on the second cooking (after the dairy.
Good luck!

"OK two tips... For those of you who didn't like the soy sauce - are you using quality soy? So many soy sauces out there are full of chemicals. Try one without chemicals and the flavor is incredible.
I do think his temp is too high for the cooking before the dairy goes in. I like it to 300 or 310. Anything beyond that and the darkness assaults my tongue - but I do not like bitter in any form. It seems that "gourmet caramel" these days is a little on the smoky burnt side. But if you don't cook quite so hot, I think you'll love these. I do cook to 255 like Alton recommends on the second cooking (after the dairy).
Good luck!

"I was so excited to see we had a bonafide pastry chef with a cooking show on this channel... Until I tried this recipe. What was I thinking? What was Anne thinking? There is so much oil in this cake. There is no flavor other than acid. The 1 tsp of vanilla and cocoa powder do not cut it. I never throw away homemade sweet treats and these had to go in the garbage. So disappointed...

"I was so excited to see we had a bonafide pastry chef with a cooking show on this channel... Until I tried this recipe. What was I thinking? What was Anne thinking? There is so much oil in this cake. There is no flavor other than acid. The 1 tsp of vanilla and cocoa powder do not cut it. I never throw away homemade sweet treats and these had to go in the garbage. So disappointed...