Problem: Article: The cream and the butter should be measured out, sitting next to the pan and ready to be added. Making caramel sauce is a fast process; if you are wasting time looking for ingredients when your sugar is burning, you're not going to end up with caramel sauce you'll want to eat. On medium-low heat, add the butter and sugar to a heavy-bottomed, 2- or 3-quart saucepan. Do not stir the sugar and butter as it dissolves. If you need to, swirl the mixture gently to combine the ingredients, but not much. You want the caramelization to start from the bottom and let it work its way up. Leave the sugar and butter mixture on medium-low for 5 to 8 minutes. Keep an eye on the caramel sauce. Swirl the mixture if necessary to prevent burning, but do not stir. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt your caramel sauce, add a half cup of water to the sugar at the beginning of the process. This is called a "wet" caramel sauce. (See below.) The wet caramel sauce recipe will help the sugar to cook more evenly, although it will take longer to cookthe water will need to evaporate before the sugar will begin to caramelize. After 5 to 8 minutes, the mixture should turn a light brown. You should still see small bunches of sugar crystals which have not yet crystallized. If sugar crystals start forming on the sides of the pan, use a brush to wipe them back down into the mixture. Continue cooking until the remaining crystals caramelize and bubbles start to form. The color should be deep auburn. This could take two minutes, or it could take another five. This is the time to really guard against burning. You don't want to leave the sauce unattended at this point. If you're worried about the sauce burning, you can turn the heat down to low. It's better to take a little longer cooking than to hurry the process and burn the caramel. Keep resisting the urge to stir. Swirl if you need to, but don't stir yet! After all the sugar crystals have caramelized, take the pot off the burner, and mix in the cream a little at a time. Now is the time when you can finally use a whisk to stir. Mix in the cream in small batches and stir vigorously. The mixture will foam up and grow in volume. As you mix in the rest of the cream, the sauce will turn a darker color. The sauce will keep on bubbling as the cream gets incorporated into the sugar and butter. Pour the caramel into a heat-resistant bowl or jar, through a strainer. Any uncaramelized crystals left will not make it into the final mixture. Except, of course, the caramel that you put on your ice cream! Store in the refrigerator for up to 2 weeks. Warm it up before serving.
Summary: Gather your ingredients. Combine the butter and sugar. Heat the mixture. Check the color. Keep the sauce on medium-low. Remove the pan from the burner. Strain the mixture. Let the sauce sit to cool to room temperature.

Problem: Article: Be careful while doing this step, because overheating the stain can make it worse. The trick is to make the mess malleable because it won't budge while it is hardened. If the mess is in the oven, preheat the oven at the very lowest heat setting. Stay by the oven to make sure the stain doesn't overheat and start smoking. If the stain is on another hard surface like a table or wood floor, try using a hair dryer to warm the substance. The plastic or wax should have softened with the heat, and you can begin scraping it off with a flat, sharp edge. This will require some elbow grease, but be careful not to scratch or chip the surface you are cleaning. If you do not have a putty knife, you can use a butter knife or a razor blade. If there isn't much of a mess left, this can be achieved with mild soap and a damp rag. In the case of more persistent stains, you may want to use a more heavy-duty surface cleaner and a rough sponge or scrubber.
Summary: Heat up the plastic or wax. Chip away at the substance with a putty knife or something similar. Clean up the area where the plastic or wax had been.

Problem: Article: For every 3 cups (525 grams) of cooked broccoli florets, you will need: 1 tablespoon (15 milliliters) of olive oil, 2 teaspoons of lemon juice, teaspoon of garlic salt, and teaspoon of thyme. Mix your seasoning in a small bowl, then add some freshly-ground black pepper to taste. Pour it over your cooked broccoli, toss to mix, then serve. Don't like garlic? Use regular salt instead. For a small bunch of cooked broccoli, about -pound (340 grams), you will need: 1 chopped garlic clove, 1 tablespoons (22.5 milliliters) of olive oil, and 1 teaspoons of lemon juice. Mix together your seasonings, then heat in a skillet over medium heat until the garlic turns soft and fragrant, about 1 to 2 minutes. Pour the mixture over the steamed broccoli, toss to coat, then serve immediately. Cut the broccoli into florets first, then steam it. Drizzle some sesame oil over it, then sprinkle toasted sesame seeds on top. If you'd like, garnish the broccoli further with a sprinkle of thinly-sliced scallions. If you don't feel like going fancy, you can choose 1 or 2 seasonings from the list below, and add them to your broccoli after you have already cooked it. Here are some ideas to get you started: Fresh herbs, such as dill, parsley, or thyme. Chopped, sliced, or minced garlic. Lemon juice, lemon zest, or lemon slices. Fill a saucepan with cup (60 milliliters) of water, 1 tablespoon (15 milliliters) of olive oil, 1 minced garlic clove, and teaspoon of crushed, red pepper flakes. Add some salt and freshly-ground black pepper to taste, then bring the water to a boil over high heat. Cut 1 head of broccoli into florets and add it to the water. Cover the saucepan with a lid, cook for 3 minutes, then turn off the heat. Let the broccoli sit for 2 to 3 minutes more, then drain the water, and serve it.
Summary:
Try a lemon-herb seasoning for something refreshing. Use a lemon-garlic seasoning for something more zesty. Go for sesame oil and toasted sesame seeds if you'd like a milder flavor. Try some simple seasonings. Season the broccoli while you are cooking it for something different.