I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.)
For a tonic syrup recipe extracting from cut bark : Cold brewing or boiling: Is it just clarity or are there flavor differences too? Does metal affect the fl
Syrup recipe calls for citric acid, 3Tbsp. I want to use rosehips to achieve the same degree of tartness. 3Tbsp equals 2 1/4 cups of lemon juice. I can boil/s
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked wi
Here’s the recipe for coffee syrup Ingredients for 1 cup of coffee syrup 2 cups sugar 1 cup strong coffee Directions Mix sugar with the coffee Boil mixtu
Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing su
I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a n
I'm making flavoured tonic syrups, but I want to flavour them naturally with juices, concentrates and botanicals. I'm working on a "green" flavour with herbs
I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystalli
My mother recently created a Centella asiatica vegetable juice. She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable wate
I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus fl
I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and wa
Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirr
I made this tonic syrup recipe. However, as mentioned also in the recipe, the bubbles tend to leave early when I pour sparkling water on it. I don't think using
I want to make Baklava, but I do not know how long to cook the syrup for. Some websites say 4-5 minutes, some say 20 minutes, and I am clueless... I am using an
When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky? The recipe: Black Til Chikki What kind of non
I have 0.3 kg of corn syrup at room temperature (294 K). The specific heat of corn syrup is [2.72 kJ/(kg K)][1]. I want to heat it up in a 1,000 W microwave unt
I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a lit