Text 38724, 125 rader
Skriven 2010-06-06 23:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lite beer
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I don't think there's a set percentage; the name Lite (or lite)
 ML> as refers to beer is a trademark from the Miller Brewing Company.

I guess I should have spelled it "light". But does not Bud sell a
"lite" as well? (Checking) No, it doesn't. How clever of Miller.

 JW> fast food reviews are common here too.

 ML> But it's a cooking echo, not a manufacturing echo.
 
(snork)

From some survey I found somewhere:

"If we ate only foods advertised on TV, we would consume 25 times the
recommended amount of sugar and 20 times the amount of fat we need, 
but less than half the dairy, fiber and fruits and vegetables."

Here's a different spin on sugar...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: How To Spin Sugar For Delightful Desserts 
Categories: Info, Desserts
  Servings: 1

      2 TB water
      2 TB corn syrup
      1 c  granulated white sugar
           Tools:
           Candy thermometer
           Wooden spoons (or handles
           rather)
           Sauce pan
           Pastry brush
           Bowl of Ice Water
           Parchment paper or
           newsprint

Sometimes a dessert or baked good needs a little something extra for
a final touch. We always turn to spun sugar for crowd pleasing ooohs
and aaahs. It takes very little time and isn't as scary as you might
think. So get your candy thermometers ready, it's time to make a
mini-mess!

Prep Workspace: Although this is an easy process, it does require a
little set up. Take wooden spoons (or spatulas with wooden handles)
and lay them over the edge of your countertop. We taped ours down,
but you can also set something heavy on top and be just fine. Place
newspaper or parchment paper on the floor to protect the surface
(and save you some cleaning).

Prep Ice Bath: Having an ice bath on hand is super important and
since you can't take your eyes off the sugar while it's heating, it
needs to be made now, before things get all bubbly and brown!

Combine Ingredients: In a saucepan over high heat combine
ingredients and stir just until sugar is moistened (using a fork).
It should only take 5 seconds or so and then put the fork down! No
more stirring!

Bring To Temperature: Clip on your candy thermometer and bring
mixture to 256 degrees fahrenheit. Have a bowl of water and a pastry
brush on hand to wipe to the sides of the pot. You'll want to remove
and crystallizing sugar around the edges so it doesn't cause the
entire pot to seize. It sounds scary, but it's really no big deal,
just a few wipes with the brush and you should be set.

Remove From Heat: When the mixture comes to 254 degrees, remove it
from the heat and transfer the entire pan, straight to the ice bath.
In the time it takes for you to move the pan it will have gained
it's last 2 degrees. When the thermometer stops climbing, remove
from the ice bath and place on a dampened towel or potholder.

Spin Baby Spin!: Using a fork (or 3 forks at the same time), dip
them into the sugar and then whip them back and forth slowly over
the handles of your wooden utensils. Repeat the process until there
is enough sugar hanging onto the handles that you can pick it up
with your hand. Assuming your sugar was the right temperature, it
will still be slightly pliable. If it went a few degrees over (like
ours did in the photo above) that's no big deal, but it might break
instead of pull, so be prepared with both hands to help transfer it
to a piece of parchment or air tight container.

Clean Up: If there's sugar remaining in your pan, simply fill with
water and return to high heat. The sugar will melt and you can pour
the mixture out in the sink. It doesn't hurt to give your utensils a
quick swirl in the hot water first, cleaning them off too!

Storage: If you'll be using this right away, then no worries, chow
down! If you need to store it or if it's extra humid where you are,
store in an airtight container with a silica packet inside to help
keep out extra moisture in the air. They'll keep for up to a week
with proper care.

Additional Notes: The time that it takes for the sugar mixture to go
from 150-254 is literally seconds. Keep an eye on your pot at all
time. We wish we could tell you the photo of the burnt sugar above
was done "to demonstrate what happens if you don't pay attention"
and although it serves that purpose, we were totally watching
television and got distracted. When we turned around a few seconds
later, we had a pan of burnt sugar! (check the photo above for
instructions on removing and starting again).

If your mixture goes up to 10 degrees over, you'll still be able to
work with it, just work quick and it will turn out more spikey than
rounded balls of airy fluff on top... like our first image above. It
tastes just as great and still makes a great presentation. 

http://www.thekitchn.com/ via: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Adding sugar to grape juice is dumb but Motts did it

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