Questions tagged [syrup]
85 questions
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factors affecting the flavor of cinchona bark
For a tonic syrup recipe extracting from cut bark :
Cold brewing or boiling:
Is it just clarity or are there flavor differences too?
Does metal affect the flavor:
Glass or enamel pan vrs Stainless steel make any difference for steeping or…
Pat Sommer
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What's the purpose of syrup in toffee apples?
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar.
My question is: What is purpose of the syrup? If it's just for flavour, then how does it affect the flavour?
I realize…
olafure
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Making Pâté à bombe without sugar thermometer
The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer?
Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar…
Gigili
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Macarons...Why not color the syrup?
Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites.
The final result is supposed to look like this:
I'm not…
Jolenealaska
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How to turn Extract into syrup
I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
Donna M
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Do I need to freeze this puree and syrup?
Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels?
I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so there was still a small amount of pith) without…
Jolenealaska
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How can I make a chocolate syrup that can be frozen?
I am looking to make a chocolate syrup without eggs, that freezes well.
Dhara
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Basic carrier sauce/syrup for different sweet flavors?
I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid.
Rather then 6 recipes I am hoping to find a sauce base that I can flavor with different…
John S
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What can I do with ginger syrup?
I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it.
Since I like ginger, I considered just diluting it with water and drinking it. Or adding it to tea. Can it…
ver
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How can I make a sugar free strawberry syrup?
I make strawberry syrup using the follow ingredientes.
1 pound of strawberrys;
half lemon juice;
1 cup of sugar.
How can I make a sugar free (or at least using less sugar) strawberry syrup?
pablosaraiva
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Substitute sugar free maple syrup in baking?
We're trying to make trailmix chunks. Is it alright to replace sugar free maple syrup (springtree low calorie maple syrup) in baking for this case?
My concern is that the sugar free syrup would break down and isn't a real replacement for the real…
chrisjlee
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When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?
When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?
The recipe: Black Til Chikki
What kind of non sticky sheets and paper would be most suitable for making such dishes with sticky…
Alex S
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How long to cook syrup for Baklava?
I want to make Baklava, but I do not know how long to cook the syrup for.
Some websites say 4-5 minutes, some say 20 minutes, and I am clueless...
I am using an 8x8 pan, 7 oz of white sugar and 7 oz of water.
Is there a specific temperature I should…
user90069
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How do I keep my butter based syrup or sauce from separating?
Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste is off too.
How do I prevent my syrup from…
Jaclyn Robinson
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How to extract flavour from fruit without heating it or using alcohol?
I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or apples) as well as denser and less juicy fruit (such as mangoes and peaches) and also…
I have many questions
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