In my latest candi sugar experiments I decided to test the - TopicsExpress



          

In my latest candi sugar experiments I decided to test the difference between the surface area of the base of different pots and stainless vs cast iron, enamel coated pots. The results between the three different sized stainless pots were interesting, in that the conversion process was restricted to two and a half hours but the colour, taste and aroma varied greatly between the three. The smallest pot finished crystal clear with slight golden tones, the taste and aroma was that of clover honey. The medium pot finished an amazing amber colour, the taste and aroma that of toffee and butterscotch. The largest of the three pots finished jet black, also with the most complex in flavour and aroma; plums, raisins, chocolate and roast. The enamel pot was a completely different story - it seems that I went the long way around reinventing the wheel! After two hours the light amber syrup recrystalised into a solid reminiscent of fine raw sugar (see pictures below), but it tastes and smells amazing! All the pots were kept at the same constant temperature.
Posted on: Fri, 25 Jul 2014 23:38:35 +0000

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