Von Fourche wrote on 21 Jul 2005 in rec.food.cooking

>
> I'm a cooking newbie so need some help with some simple
> instructions.
>
> I'm currently trying my hand at making tropical drinks. One
> ingratiate
> that many drinks have is gomme/sugar syrup.
>
> I have a book with tropical drink recipes and it includes
> instructions
> on making my own sugar syrup.
>
> I need help with the instructions. Here they a
>
> 1. Gradually stir 2 cups of granulated sugar into
> 1 cup of boiling water in a saucepan.
>
> 2. Bring to the boil and simmer.
>
> 3. Skim it, leave to cool, and pour into small, clean
> bottles.
>
> 4. Store in a dark cupboard.
>
>
> Ok, I know how to bring water to a boil (when it all bubbles)
> but what
> does it mean to simmer and then skim it? After it boils then how
> do I go about simmering it and skimming it?
>
> Also, do stores even sell gomme syrup for drinks?
>
> Is there a better way to make this syrup?
>
> Thanks for the info and help!
>
>
>

When boiling the water/liquid will bubble up, roll and be quite active
in the pot. Called a rolling boil. Simering is when there is only a few
bubbles around the edge of the pot and the water is resonably still.

Skim is to remove the floating crud, scum or foam from the
surface...involves the gentle use of a large spoon to remove the
unwanted stuff and very little of the syrup. You carefully dip the
spoon in the liquid in a manner that collects the unwanted material on
the surface and little of the syrup underneath.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?