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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Glazing Fried pastry
A.T. Hagan wrote:
>On Wed, 19 Nov 2003 20:01:32 -0800, "H. W. Hans Kuntze" > wrote: > > =20 > >> [...] >> >>It won't take more than 2-3 TB of juice per cup of honey. >> =20 >> > >I'm curious. What does the lemon juice do for helping the honey to >stay on the pastry? =20 > Yes, plus, it cuts the cloying sweetness of the honey. But remember the honey glaze needs to be quite hot, almost boiling. Otherwise, nothing will stay on there, except powder sugar. --=20 Sincerly, C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) http://www.cmcchef.com , chef<AT>cmcchef.com "Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20 |
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