This is one of my favorite techniques to add a little variation to the flavors of simple syrup or sugar-based glazes.
Infused Cane Sugar
Ingredients
2 cups raw cane sugar (ideally it will be comprised of golden color granules)
Sachet for small herbs or flowers (use clean fabric from nylons or cheese cloth tied in a bundle)
1. Create a mix of fragrances to your liking (see options below)
2. Allow to age (infuse the sugar with flavor) for a few months before use
3. Use as a regular sugar replaceable in recipes
List of possible fragrance combos:
Best
- Vanilla bean (Orchidaceae)
Good, but use caution if you have other allergies
- Lavender (Lamiaceae)*
- Bergamont (Lamiaceae) or an Earl Gray teabag*
- Jasmine (Oleaceae) or a Jasmine teabag**
*Avoid if you have allergy to mint or oregano
**Avoid if you have allergy to lilac bush pollen
Showing posts with label Cooking Basics. Show all posts
Showing posts with label Cooking Basics. Show all posts
Sunday, July 5, 2009
Brine for Refigerator Pickles
This is a general purpose brine that I use when making refrigerator pickles. Add spice combinations based on flavor preferences. Double or triple this recipe depending on how much is needed.
Basic Brine
Ingredients
1 cup water
1 cup white wine vinegar
1 cup rice vinegar
5 tablespoons fine sea-salt
4 tablespoons (1/4 cup) fine white sugar
1. Combine all ingredients in a stainless steel or cast iron enameled pot (avoid aluminum or copper coated pots) and put on low heat.
2. Stir continuously until all signs of sugar crystals are fully dissolved (disappear from sight).
3. Depending on what you are pickling, allow to cool before adding to glass jars with vegetables (if you want your pickles extra crisp) or pour directly onto veges that you want slightly cooked. Remember that the brine solution will also "chemically cook" your veges with time.
4. Store any extra brine in a glass jar, add to your pickling jars as needed (like after eating some pickles or after some of the brine has been absorbed) to keep the containers full of liquid.
Basic Brine
Ingredients
1 cup water
1 cup white wine vinegar
1 cup rice vinegar
5 tablespoons fine sea-salt
4 tablespoons (1/4 cup) fine white sugar
1. Combine all ingredients in a stainless steel or cast iron enameled pot (avoid aluminum or copper coated pots) and put on low heat.
2. Stir continuously until all signs of sugar crystals are fully dissolved (disappear from sight).
3. Depending on what you are pickling, allow to cool before adding to glass jars with vegetables (if you want your pickles extra crisp) or pour directly onto veges that you want slightly cooked. Remember that the brine solution will also "chemically cook" your veges with time.
4. Store any extra brine in a glass jar, add to your pickling jars as needed (like after eating some pickles or after some of the brine has been absorbed) to keep the containers full of liquid.
Simple Syrup
This is a basic recipe for simple syrup, an ingredient commonly used when making your own soda beverage or alcoholic cocktail mixer.
Simple Syrup
ingredients
1 cup cold water
1 cup cane sugar
1. Add cold water and cane sugar to a cooking pot and place mixture on low heat.
2. Stir continuously until all signs of sugar crystals are fully dissolved (disappear from sight).
3. Let cool to room temperature and transfer to a glass container.
4. Refrigerate and use when needed.
Simple Syrup
ingredients
1 cup cold water
1 cup cane sugar
1. Add cold water and cane sugar to a cooking pot and place mixture on low heat.
2. Stir continuously until all signs of sugar crystals are fully dissolved (disappear from sight).
3. Let cool to room temperature and transfer to a glass container.
4. Refrigerate and use when needed.
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