On Sun, 27 Jun 2004 00:54:35 GMT, notbob > wrote:

>On 2004-06-26, Richard's ~JA~ > wrote:
>> I believe it was here that I saw the instruction for making a plain
>> white sugar syrup that comes to a rather thick consistency, that does
>> not tend toward crystals, and that can be stored in the refrigerator for
>
>It's called "simple syrup" and a jillion recipes can be found on the net.
>Here's the first one under Google:
>
>http://www.cooksrecipes.com/beverage...ea-recipe.html
>
>nb

Howdy,

Many, many years ago, I worked in a kitchen that prepared food for
about 500 people each day.

Early one morning, the baker asked that I help him by making about 50
gallons of simple syrup. As he instructed, I filled a huge container
with sugar. I then started to fill another (of the same size) with
water, but the baker quickly intervened. He showed me that I could
simply pour about a quart of hot water into the center of the sugar
and then stir until all the sugar dissolved. It took a while, but well
more than a hundred pounds of sugar eventually dissolved in that very
modest amount of water...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."