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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I use corn syrup so rarely, I'd rather just make a small batch of s.s.
I mainly use it in a brownie recipe. |
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On 4/2/2013 11:01 AM, Kalmia wrote:
> I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > I mainly use it in a brownie recipe. > > > Just how strong is "simple syrup" since supersaturated sugar solutions don't deposit excess crystals quickly? -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
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Kalmia wrote:
> I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > I mainly use it in a brownie recipe. What I usually call "simple" syrup is equal parts sugar and water - you'll need a much higher concentration of sugar to substitute for corn syrup. There are plenty of syrup substitute formulas on the Internet, e.g., I found this by Googling "corn syrup substitute" http://www.tasteofhome.com/cooking-t...for-corn-syrup The recommendation is 4 parts sugar (or brown sugar) to 1 part water and the resulting volume is equal to the amount of sugar you use, e.g., a cup of sugar and a quarter-cup of water yields a cup of corn syrup substitute. You'll notice that no mention is made of heating or cooking it separately - the need for this varies by the recipe but I believe, for brownies or other baked goods, you're OK not to heat your syrup substitute first, just stir the two ingredients together and add as directed by your recipe. For making a simple syrup you can store in a bottle, you'll need to heat it until the sugar is dissolved the liquid clear and for some purposes you'll need to heat it even more before cooling and storing. -S- |
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On 02/04/2013 11:01 AM, Kalmia wrote:
> I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > I mainly use it in a brownie recipe. > > > You probably don't use it any less than I do. I have a small plastic bottle of the stuff that has been in the cupboard for years. I occasionally check on it and am always surprised to see that it has not turned into a science project. It's not expensive, or it wasn't when I last bought it. It could be 5 times that price by now. |
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On Tue, 02 Apr 2013 13:20:02 -0400, Dave Smith
> wrote: > On 02/04/2013 11:01 AM, Kalmia wrote: > > I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > > > I mainly use it in a brownie recipe. > > > > > > > You probably don't use it any less than I do. I have a small plastic > bottle of the stuff that has been in the cupboard for years. I > occasionally check on it and am always surprised to see that it has not > turned into a science project. It's not expensive, or it wasn't when I > last bought it. It could be 5 times that price by now. Mine has lasted forever too. I still have a glass bottle with the old ingredients, as does Jill. -- Food is an important part of a balanced diet. |
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On Tue, 02 Apr 2013 13:20:02 -0400, Dave Smith
> wrote: >On 02/04/2013 11:01 AM, Kalmia wrote: >> I use corn syrup so rarely, I'd rather just make a small batch of s.s. >> >> I mainly use it in a brownie recipe. >> >> >> >You probably don't use it any less than I do. I have a small plastic >bottle of the stuff that has been in the cupboard for years. I >occasionally check on it and am always surprised to see that it has not >turned into a science project. It's not expensive, or it wasn't when I >last bought it. It could be 5 times that price by now. A 16 oz bottle of karo syrup sells for like $7... it'll keep in the cupboard about as long as honey. |
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On Apr 2, 11:01*am, Kalmia > wrote:
> I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > I mainly use it in a brownie recipe. Even if you got the simple syrup down to the consistancy of corn syrup, it won't be the same. They're chemically different and therefore the way they behave when it comes to cooking, baking, and candy making will be different too. |
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On Apr 2, 5:07*pm, " > wrote:
> On Apr 2, 11:01*am, Kalmia > wrote: > > > I use corn syrup so rarely, I'd rather just make a small batch of s.s. > > > I mainly use it in a brownie recipe. > > Even if you got the simple syrup down to the consistancy of corn > syrup, it won't be the same. *They're chemically different and > therefore the way they behave when it comes to cooking, baking, and > candy making will be different too. I just realized I started a thread in this vein called "You reach for your bottle of corn syrup......" about a month ago. I shouldn't be obsessed with corn syrup runout, considering the little it costs and the little I use. I sure am not going to have a spare on hand tho. I'll forget about making my own substitute, I guess. |
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Brooklyn1 wrote:
> > On Tue, 02 Apr 2013 13:20:02 -0400, Dave Smith > > wrote: > > >You probably don't use it any less than I do. I have a small plastic > >bottle of the stuff that has been in the cupboard for years. I > >occasionally check on it and am always surprised to see that it has not > >turned into a science project. It's not expensive, or it wasn't when I > >last bought it. It could be 5 times that price by now. > > A 16 oz bottle of karo syrup sells for like $7... it'll keep in the > cupboard about as long as honey. As long as it's kept capped, either one will keep indefinitely. If uncapped, either one will absorb water from the air and eventually become dilute enough to support mold and yeast. I think the critical water content is somewhere around 18%. |
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