Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Now, solve this instance: So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) it called for combining the solids over medium heat, cooking it until the sugar was completely melted, and then combining with the liquids.Now, my candy experience starts and stops at "things containing chocolate", but I can melt sugar. However with the addition of butter and flour I was worried about it burning, and I didn't render it all the way down to full on molten sugar. It was quite melted but it poured more like a thin batter than like liquid sugar.Combined the liquid(y) sugar with the liquids, and exactly what I thought would happen, happened: the sugar immediately solidified into chunks, and wouldn't incorporate. Rescued it by heating the whole thing, and stirring until it incorporated. This worked, but I think it sent the texture off a bit.My question is: is this even feasible? Can you really melt sugar to a thin liquid, and then seamlessly incorporate it with a cold liquid? And wouldn't the addition of flour cause issues with cooking the sugar? I pretty much expected it not to work, so it may just have been a failure of will on my part.
Student:
Combining hot melted sugar with cold liquid ingredients