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Von Fourche
 
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"Monsur Fromage du Pollet" > wrote in message
...
> 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.



So, are the instructions saying boil first and then bring it down to a
simmer? Or just simmer?