What can upset the balance in a supersaturated sugar syrup? Anything " a little dust, an errant sugar crystal from the side of the pan, or even stirring.
Sugar syrup - Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water.
SUGAR SYRUP
1 c white granulated sugar
1/2 c water
The bartlett pear is the best to use for liquor making. It is juicy, sweet and smooth. Avoid one with cuts, bruises, dark spots or decay.
Sugar syrup exposed to a small amount of acid and heating to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
Invoice (food industry term): ...
Sugar syrup cooked to the soft ball stage (234°), cooled, and kneaded to creaminess.
Fondue
A light, fluffy baked food made with eggs, cheese, and milk and thickened with bread or cracker crumbs.
1 tsp sugar syrup (also known as 'gomme' syrup)
salt, for dipping
Preparation method ...
For the Sugar Syrup :
Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves.
As your sugar syrup reaches higher temperatures, even before it hits the hard crack stage, you may want to brush down the sides of the pot, because sugar can stick to the sides and granulate.
Infuse a sugar syrup with fresh ginger slices. Add the syrup to iced tea and lemonade, or pour it over fresh or poached fruit.
Cut fresh ginger into a fine julienne and fry the sticks in oil for a delicious, crunchy garnish for fish.
Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose molecule into one glucose and one fructose molecule.
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A lightly spiced sugar syrup binds this snack mix. This appetizer or snack mix is lighter tasting and easier to make than caramel corn.
Prep Time: 5 mins
Total Time: 10 mins ...
simple syrup = sugar syrup Notes: This is a mixture of sugar and water that's brought to a boil and simmered for about five minutes so that the sugar dissolves and the mixture becomes syrupy.
Invert sugar:
Sugar syrup exposed to a small amount of acid and heating to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.
A method of testing sugar syrup to see if it has boiled to the proper stage...
Hard Salami Glossary Term
Refers to a type of sausage made from pork and beef, which has not been coo...
When molecules in a sugar syrup join together, they form crystals. Corn syrup in pecan pie recipe prevents this process. The sugar particles are prevented from clumping together to form sugar crystals.
Cube ...
dosage (Fr.) Sugar syrup added to bottled wine after the degorgement
(during the Champagne process), the amount of which determines
the degree of sweetness of the finished wine.
dou (Chin.) Bean.
double boiler See bain-marie.
Granita are usually made with a simple flavoured sugar syrup rather than an egg custard or cream base as gelato is.
Fruit macedoine are cut in larger pieces and often marinated in sugar syrup with liqueur.
Macerate - Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors.
They are baked in cylindrical molds and then soaked with a sugar syrup usually flavored with rum.
Backdrop: Used to accent a wedding cake setting and for taking professional photos.
Typically low in fat, even when they contain butter, and often split into layers, moistened with a flavored sugar syrup, and filled.
Spoom
A fruit or wine-based ice to which Italian meringue is added when the ice is halfway frozen.
The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.
MARINATE ...
Karidopeta: Single-layer, dark, moist nut cake (made with coarsely chopped walnuts or almonds) topped with a light honey/sugar syrup Pasta Flora: a lattice-topped tart filled with apricot purée Ravani: Golden yellow cake made with farina ...
From time to time sugar syrup is added as they appear to get dry, and after receiving a certain coating they are removed to dry and harden.
Glace: To coat with a thin sugar syrup cooked to the "crack" stage.
Glaze: To coat with a smooth mixture to give food a glossy appearance.
Grate: To cut into fine particles by rubbing against a grater.
Meringue may also develop beads or droplets of sugar syrup on the surface.
Cold eggs work best for easy separation.
Light molasses, used in this recipe, comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses. Dark molasses comes from the second boiling and is darker in color with a more robust flavor.
Glacé - to glaze with sugar syrup; also, to serve iced.
Glaze - any shiny coating applied to a food or created by browning.
In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees.
T.
GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.
Candied: A food that has been cooked or dipped in a sugar syrup.
Caramelize: To melt sugar by heating it in a skillet or saucepan over low heat, without scorching or burning, until it develops a characteristic flavor and golden-brown color.
Badusha (Indian): Sweet flour cake topped with sugar syrup
Bae Chu Boke Um (Korean) Chinese cabbage with special sauce.
Bagel Sushi Roll (Japan): Smoked salmon, cream cheese, and scallions rolled with seaweed and rice.
A method of preservation where fruits or flowers are soaked in a sugar syrup, drained and then dried. Popular candied fruits include glacé cherries and candied mixed peel. Candied violets are also available.
Waitrose
Useful information ...
Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing).
Soft Ball
The term used to describe when sugar syrup has been boiled to the point that it is thick enough to form soft balls when dropped into cold water and rubbed between fingers and thumb.
Soft-Crack Stage - A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.
See: Candy-Making Chart ...
Acitrón - [Spanish] candied biznaga cactus; made by simmering in a sugar syrup.
Ackee - A Jamaican fruit with spongy white or yellow flesh. Available fresh or canned. Also called akee.
Aclarada - [Spanish] clarified.
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A cocktail made with white rum, orange juice, lime juice, sugar syrup, and orange bitters. Often served on ice and garnished with a twist of orange. Russian dressing
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Basically a simple mixture of mayo and ketchup. Rutabaga ...
To soak raw, dried or preserved fruit or vegetables in liquid (usually alcohol, liqueur, wine, brandy or sugar syrup) to soften or take away bitterness and so that they absorb the flavour of the liquid.
A confection made from pieces of ginger (gingerroot) cooked in a sugar syrup, then coated with sugar. Also known as candied ginger. Store in a cool, dry, dark place.
Glacé (gla-SAY) ...
Confit - Meat or poultry that has been cooked and conserved in its own fat. Can also refer to fruits conserved in a sugar syrup.
Court-Bouillon - Liquid made from water, herbs, and either vinegar, lemon juice, or wine and used to cook fish.
A process of soaking fruits or vegetables in a liquid, usually with alcohol, such as wine, brandy, rum or a liqueur. A sugar syrup is also used. This process is used to infuse flavor or to help break down the items before consumption.
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Reduced gravy or meat stock for meat dishes
Beaten egg or milk for pastry
Sugar syrup or jam for pastries, cakes and fruit flans
Glace de Viande Goujon ...
divinity - A delicate, soft-textured candy that is made by slowly beating hot, cooked sugar syrup into beaten egg whites. Chopped nuts or candied fruit and food coloring can be added.
Canned - pickled or packed in water
Acitrones - candied nopales, packed in sugar syrup and available in cans or jars.
[edit] Preparation ...
saccharometer: Instrument used for measuring the density of sugar syrup
salami: An Italian (smoked) cured sausage
salmis: A game stew ...
Meringue - Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff.
Mince - To chop very fine.
Use a large, heavy-based pan for this. If you don't have one it's worth investing in a good one, as homemade sweets are often based on concentrated sugar syrup that needs to be boiled at high temperature. A cooking thermometer is also essential.
Cinderella is a drink recipe created of lemon juice, orange juice, pineapple juice, soda water, and sugar syrup.
Young ginger that has been preserved in sugar syrup. It is available from major and Asian supermarkets.
Strawberries ...
Their color ranges from pale green to dark green and prior to preserving, they taste similar to a tart green bean. Acitrones are packed in sugar syrup and available in cans or jars. To pronounce it, place the accent on the "o".
candy thermometer: A special thermometer, sometimes encased in a protective stainless steel cage that measures the heat of sugar syrup.
GRANITA - Made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. Granita are usually made with a simple flavored sugar syrup rather than an egg custard or cream base as gelato is.
Gingerroot that has been cooked in a sugar syrup and coated with coarse sugar; used most often as a confection or added to desserts and available in Asian markets and many supermarkets. Also known as candied ginger.
Crystallized ginger: ...
Poach To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in sugar syrup.
Macédoine (Fr.) : a dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of sugar syrup and liqueur.
Framboise A raspberry liqueur. Frappe (from the French frappe) A simple sugar syrup mixed with fruit, liqueur, or other flavorings and frozen, then processed to a slightly slushy consistency.
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has a thin, hard rough shell that is easily removed. The white, juicy flesh surrounds a large dark-brown stone. In Europe, fresh lychees are available from November to January, but they are probably most often sold tinned, preserved in sugar syrup ...
Plum soup This is made with fresh plums, sugar syrup and a little lemon juice. To poach To cook completely submerged in barely simmering liquid. Potato blinis Pan fried mix made with potatoes, milk, crème Fraiche and eggs.
Rassgulla One of the most famous Indian sweets that originated from east India, these milk-based balls are cooked in light sugar syrup, flavored with cardamom, and served chilled. Rogan Josh Rich lamb curry Roti The Hindi term for bread.
 See also: Syrup, Sugar, Fruit, Flavor, Water
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