Measuring glucose syrup without wasting it
Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients?
Best Answer
Put the bowl on a scale and put the difficult ingredients directly from their packaging into the bowl. That way, you don't have to clean up any measuring utilities and waste no ingredients.
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Quick Answer about "Measuring glucose syrup without wasting it"
Another option is to get one of the plunger type measuring cups. Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula. This works great for honey, molasses, syrup etc. Between this and a silicone spatula, you can save almost all of the liquid for the recipe.How do you scoop glucose syrup?
Rinse or dip your hand in cold water, and scoop out what you need. It helps prevent the glucose from sticking as badly. I usually just hold the bucket in one had, rinse the other, and scoop out what I need over my bowl.What tool do you use to measure syrup?
Use the liquid measuring cup for those \u201cwet\u201d sticky ingredients, like honey, molasses or corn syrup.How do you measure ingredients without equipment?
What Can I Use Instead of Measuring Cups?What is the difference between sugar syrup and glucose syrup?
Glucose syrup is a refined and concentrated solution of dextrose, maltose and higher saccharides, obtained by hydrolysis of starch. It is more distinct than sugar, partly because it is a syrup, which means that the solution is a thick, sweetish liquid.How to make GOLDEN SYRUP
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Answer 2
Another option is to get one of the plunger type measuring cups. Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula. This works great for honey, molasses, syrup etc.
Answer 3
Concerning "difficult" ingredients and measuring volumetric amounts with a scale: You only have to measure volumetrically ONCE!
Once I know that my honey weighs 20 grams per tablespoon (I tared the scale with the wax paper, the measuring spoon and the lid that I used to balance the spoon) I can take that weight and run with it. 1 cup of my honey will weigh 320 grams. 1 teaspoon will weigh 7 grams (my scale doesn't do fractions of a gram). I never again have to dirty a cup or a spoon to measure honey unless I buy a dramatically different product, then I'll double check the weight of that honey with a tablespoon.
King Arthur Flour has a pretty good chart for converting all kinds of ingredients from volumetric measurements to weights Master Weight Chart. It doesn't always completely mesh with my findings, but you're probably less likely to go wrong relying on it than measuring a "difficult ingredient" volumetrically over and over again.
Answer 4
Spray whatever you are going to measure it into with pan release (Pam) first. Or if you don't have that, rub it with a tiny amount of vegetable oil. You can do this whether it is the bowl for the scale as eckes rightly mentioned, or a measuring cup. Same trick works with molasses and honey.
Answer 5
Besides the methods already mentioned, you can also measure by displacement if you're working with volumetric measurements and one of the other ingredients to be added at the same time is a liquid -- use a measuring cup large (and precise) enough for both measurements, add the liquid first, then add the stickly item until the liquid is pushed up to the measurement necessary for them both together.
Of course, if the sticky item floats, then you'll need to push it down with something. If there's a lot of liquid vs. the sticky item, you can always just use some of the liquid, so you can use a small enough measuing device with precise enough markings.
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