Reader Jen asks: Where do the names for the confectionery stages of sugar come from? A very interesting question. The names themselves are obviously descriptive of the way the sugar syrup behaves after it’s been heated to the requisite temperature. “Thread”-stage syrup forms threads as it’s drizzled from a spoon or fork. “Soft crack” and […]
READ ONCrack, speed ball…oh no wait, that’s what Lindsey Lohan had for breakfast this morning. What I meant to say was thread, soft ball, firm ball, hard ball, soft crack, hard crack. These are the terms for the sugar syrups used in the confectionery arts. What’s the difference between them? Simply, the degree to which they’ve […]
READ ONSyrups of different sorts are found all around us in nature, notably in the form of tree saps, which human beings around the world have harvested for eons. Most of us in the Northern Hemisphere automatically think “maple” when we consider tree syrups, but in reality there are many other types of sap-giving trees. Birch […]
READ ONHeavier still are these sauce-like syrups that weigh in at a ratio of 1.5 parts sugar to 1 part water or more. You typically find them in plated desserts where they’re puddled or drizzled around to create various decorative effects. The recipe is: 8 ounces water 14 ounces sugar Flavoring elements of your choice – […]
READ ONI’d put up photo tutorials for syrups, but in all honesty there’s not much to photograph (a pan of water with sugar being poured into it, that’s about it). Plus, the result would be a heck of a lot of syrup in my house! Cake syrups are typically a little heavier than poaching syrups, at […]
READ ONA fruit poaching syrup is typically the lightest of the syrups used in the pastry kitchen, at a ratio of 1 part sugar to 2 parts water by weight. Heavier syrups are sometimes used, certainly, but in general if you’re simply poaching peaches or pears, this is the formula you’d use: 8 ounces water 4 […]
READ ONSimply syrup is used mostly for drinks like sweet tea or for cocktails. It’s very light, made of 1 part sugar and 1 part water by volume. To make a simple syrup, combine: 1 cup (8 ounces) water 1 cup (7 ounces) sugar Heat for about three minutes until the sugar is dissolved. Allow it […]
READ ONThere are all kinds of ways to do a yule log, this is just one of scores of possible directions. So, take the below as a general guide and improvise as you see fit. I’ll try to point out opportunities for variation along the way. Actually, here’s one right off the bat. There’s a school […]
READ ONMaking meringue mushrooms is fun work. It’s a pity it’s a step that’s so often rushed, because you can really do some fun things. I’m the type of person that likes a lot of mushrooms on a yule log. Call me crazy, I like to array them in bunches on the log since they seem […]
READ ONThere won’t be a need to put much in the way of recipes up this week, since the main components of the cake are already on the blog. You’ll need: – One recipe génoise, prepared jelly roll style (but no jelly) – About half a recipe of Swiss meringe buttercream, flavored with a shot of […]
READ ON