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Von Fourche
 
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"Monsur Fromage du Pollet" > wrote in message
...
> Von Fourche wrote on 22 Jul 2005 in rec.food.cooking
>
> >
> > "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?
> >
> >
> >
> >
> >

>
> It's just a syrup...you are just trying to get all that sugar to
> dissolve. Bring to a good boil with the sugar in the pot stirring a
> lot. remove from the heat...to hell with the simmering....no need
> unless there are other flavourings that need to infuse. Heating the
> water will aid in dissolving the sugar. It would hurt if you put in the
> all the sugar first or added it gradually. Nothing can be hurt or go
> bad...you just want all the sugar to dissolve. There probably won't be
> anything to skim.
>
> My instructions....
> in a pot over medium high heat put 1 cup water and 2 cups
> sugar....bring to a boil while stirring...once all the sugar has
> dissolved remove from heat...remove any foam and bottle.
>
> If the sugar has all dissolved before it boils that's ok...move to the
> remove foam cool and bottle step. If it takes a while after reaching a
> boil for the sugar to dissolve thats ok too... move on to the foam
> removal and bottling step.
>
> Let the mixture cool and put in clean bottles and store in a dark
> cupboard.
>
>
> Wait till you try caramel....or custard to worry
>
>




Thanks for the info!