| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I saw on some cookery program ages ago that fruit could be caramelised
(and thus preserved for short periods) by sprinkling with sugar (icing
sugar) and then subjected to a blowlamp thus melting the sugar without
cooking the fruits. I have tried this with pear slices but it doesn't
seem to work as the pear keeps the sugar wet therefore preventing it
caramelising. Any ideas anyone ?
David
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3888.1 | TOOK::DELBALSO | I (spade) my (dog face) | Mon Dec 20 1993 09:28 | 5 | |
This is just a swag, but I'd bet that "sprinkling" with sugar is insufficient. You probably would need to "coat" them with sugar to the extent that you've got an outer layer of dry sugar which is stuck to the moister inner layer. -Jack | |||||
| 3888.2 | Fruit Fresh | TPSYS::SCHLAM | Joseph Schlam | Thu Jan 13 1994 10:29 | 11 |
Close. Sugar with a touch of lemon juice can be used to keep fresh cut
fruit from turning brown when it is set out. I use "Fruit Fresh",
a premixed powder, available in supermarkets, usually near spices,
for this. It works very well on apples and pears, and they can sit
for an hour plus ( I don't know how long it's effective, the fruit
always disappears (^; with children around. ).
It can be sprinkled directly on cut fruit, or mixed in solution with
ice cold water, and the fruit is simply dunked in it.
- Joe
| |||||