Which of the following is NOT related to the dry method of caramelizing sugar?

The correct answer is related to the dry method of caramelizing sugar, which typically involves specific techniques to achieve the desired caramel color and flavor. In contrast to the other options, which describe actions or principles relevant to this method, one of the key aspects is that the sugar is left untouched until it begins to melt and caramelize.

When using the dry method, granulated sugar is generally added in small increments, allowing for better control over the melting process. This control is essential because it helps prevent crystallization and ensures an even caramelization. Moreover, as the sugar starts to melt, it is crucial that it is not stirred at first because stirring can cause the sugar to crystallize instead of caramelizing smoothly.

Once a portion of the sugar has melted, more sugar can indeed be added, allowing for a gradual caramelization of the entire batch. This method helps achieve a deep flavor and color without the risk of burning the sugar from excessive agitation before it has started to melt properly. Thus, the idea of leaving the sugar untouched during the initial melting stage is a distinctive characteristic of the dry method of caramelization.