Jobs argued, «Do you want to sell
sugar water for the rest of your life, or do you want to come with me and change the world?»
We don't have a yard so we can't have a birdhouse but some of our neighbors leave out food and
sugar water for the hummingbirds.
You might need to feed your kefir a diet of white
sugar water for a bit.
I've now washed my grains, stored them in
sugar water for a week to rest them, and am now trying again.
I have been leaving the water kefir grains in
the sugar water for 2 days, then straining them and repeating the process.
But seriously, chips, cookies, and
sugar water for lunch?
For the Whisky Caramel Sauce 1 cup
sugar Water for brushing sides 4 tbsp butter 3/4 cup cream 3 tbsp whiskey
I was worried about using a raw citrus fruit for this blood orange upside down cake, so I decided to help soften up the rinds a little bit very gently simmering them in a little
sugar water for 25 minutes.
Finally simmer the peels in
sugar water for ~ 45 minutes (or until the peels look transparent).
Sculley told Business Insider editor - in - chief Alyson Shontell that Jobs won him over with a simple, pointed question: «Do you want to sell
sugar water for the rest of your life?
Not exact matches
Instead of going
for the desserts though, Allred recommends drinking
water before you cave in to your
sugar cravings.
Now, what we have is an incredibly efficient, incredibly progressive industry that is very cost - sensitive, it improves dramatically, looks at scraps, reductions in fuel reductions in
water usage, better yeast
for the fermentation, better enzymes to convert the starch to
sugar... every scrap of economic performance they can get.»
For Sam Born, the Russian - born candy - maker and inventor of Peeps, it was just the right amount of
sugar and
water.
Make fresh syrup by bringing the
water to a boil with the
sugar and boiling
for 5 minutes.
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart
water 3 cups
sugar 1 teaspoon vanilla extract 1 quart
water 3 cups
sugar 1 teaspoon vanilla extract 2 cups freshly grated coconut 6 medium dried apricots, cut into thin strips
for garnish
6 Cups superfine
sugar 6 Tablespoons cornstarch 12 egg whites at room temp
for 30 minutes 9 Tablespoons cold
water 6 teaspoons distilled white vinegar
All you need
for your own quick version of this addictive street snack is 1 1/2 cups of your favorite raw nuts, some
sugar, a little
water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
Stir the yeast,
sugar and 1 cup of warm
water together and set aside
for 5 minutes.
Make the Simple Syrup: In a microwave - safe bowl, heat
water and
sugar for 2 1/2 minutes.
Not overly sweet and it's relatively
sugar free with the Stevia.What you will need
for this recipe: 1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling
Water (reserve soak water) 1/2 Cup Chopped Walnuts 3
Water (reserve soak
water) 1/2 Cup Chopped Walnuts 3
water) 1/2 Cup Chopped Walnuts 3 Tbs.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4 cups all - purpose flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated
sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice
water
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2 cups lukewarm
water 2 tablespoons salt Pinch of
sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil
for pan fry
for pan frying
Whisk together 4 egg yolks and 2/3 C
sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to cool
for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel,
for several hours.
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups)
water 100 grams (1/2 cup)
sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C
water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later / Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
In a pan mix 1 cup of
water + 1/3 cup of
sugar and boil
for 10 - 15 minutes.
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon
water 3 tablespoons of
sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream,
for serving
Ingredients & directions
for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C
sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn heat off, cover with a lid and let sit
for another 5 minutes / Taste, add more
sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
For the filling: 1 cup granulated
sugar 1/2 cup cornstarch 2 cups
water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice
Add the
sugar and the
water to a saucepan and bring to a boil without stirring
for about two minutes, then add the cinnamon, honey, and orange zest.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons
sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons
sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour,
sugar, and salt in a large bowl.
Place
sugar,
water, and orange zest in a pot on medium - low heat and cook until
sugar is dissolved, let if boiled
for 5 minutes.
Ingredients: Whole grain rolled oats, whole grain wheat, invert
sugar, glycerin, brown
sugar, apple puree concentrate, apple powder with sodium sulfite
for color retention, oligofructose, vegetable shortening (canola oil, palm oil, palm kernal oil),
sugar, brown rice crisp (whole grain brown rice flour,
sugar, salt),
water.
Brush the top with Simple Syrup (easy to make by adding equal parts
sugar and
water to a saucepan and simmering
for about a minute) and you've really got something special.
Dough all of the above starter 180 g warm milk (
water can be used instead,
for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of
sugar 6 g salt
What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (
sugar water + buttermilk) and still the batter turned thick
for you?
You can steep the mint in a simple syrup (equal parts
water and
sugar)
for brushing on the top.
* 4 unwaxed oranges (I used Cara Cara) * 4 cups
water * 3 1/4 cups
sugar (I used organic) * additional
sugar,
for dredging (optional) * melted dark chocolate, preferably organic and fair - trade (optional)
for the meringue mushrooms: 3 egg whites small pinch cream of tartar 3/4 cup (300 grams)
sugar pinch of salt 1/4 cup (60 mL)
water cocoa powder,
for dusting
When you add the yeast to the liquid and wait
for it to bubble, aren't you supposed to mix the
water and yeast and milk and
sugar up before letting it bubble?
Vanilla extract is produced by steeping the vanilla beans in an alcohol and
water solution
for several months, sometimes with
sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic.
For example, a bottle of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane
sugar, onions, distilled vinegar,
water, salt, lime juice concentrate, green bell peppers, and allspice — a very similar list to Heinz's.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated
sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice
water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
ingredients:
for the crust: 450 grams (1 pound) butter, cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup)
sugar 2 teaspoons kosher salt ice
water, as needed (at least 120 mL — 1/2 cup)
To pickle radishes — or anything really — follow this method (
for about 1 lbs of veggies): Bring 1 cup
water, 1 cup vinegar, 1/4 cup
sugar, and 2 tbsp kosher salt to a boil.
-- Transfer to a wire wrack and allow cookies to completely cool before decorating —
For the icing, mix together
sugar, meringue powder,
water, and vanilla until smooth (about 2 minutes).
I take about 3/4 cup warm
water and add it to a bowl, drop in about 2 teaspoons yeast and a pinch of
sugar let it activate
for about 10 minutes.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm
water Pinch of
sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Today, lovers of all things sweet and cold who hanker
for their childhood favourite — but realise
sugar,
water and flavouring isn't exactly good
for you — are making their own healthy versions.