Adina took a tube from a circular knitting needle and poured
sugar water into the transparent plastic and set the tube in one of the cracks.
As you do want some good bacteria and yeast to thrive and turn your pineapple /
sugar water into vinegar don't cap your jar tightly like you would with other food stuffs.
To get at the difference between the two types of rewards, I designed an experiment that injected
sugar water into the rats» stomachs whenever they pushed the stimulating lever.
Strain the infused
sugar water into your final vessel.
Not exact matches
Place the
water and
sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites
into fluffy peaks.
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
- Incorporate an acid
into the
sugar /
water mixture (lemon juice, vinegar, cream of tartar); this keeps the
sugar crystals from joining together.
Make the caramel by placing the orange juice, 1/4 cup
water, 2 tablespoons
sugar and all spice
into a small pan.
Gradually drizzle the boiling
water /
sugar mixture
into the chocolate, stirring constantly.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1/2 lemon 1/2 lime 2 1/2 cups
water 3 tablespoons palm
sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown
sugar 1/3 cup
water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
Place the
water,
sugar, food colouring, liquid glucose and cream of tartar
into a pan with a
sugar thermometer attached and stir to combine.
Meanwhile, put the granulated
sugar and
water into a small heavy - based saucepan and heat on medium - low to 118 °C / 244 °F, without stirring.
I altered it a bit by doubling the recipe to make a bigger cake and changed the frosting
into a glaze (butter, powdered
sugar, strawberry jam and hot
water).
There are a few things that could cause the caramel to be too runny: — adding
water to the
sugar for the caramelisation part (in this recipe, you melt and caramelise the
sugar with no
water added; if you do add
water, it might end up runnier), — not «caramelising» the
sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised
sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set
into a sticky layer that should be able to be cut and isn't runny).
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm
water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough
into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Meanwhile make the glaze by stirring the vanilla then the hot
water, a little at a time
into the powdered
sugar in a small bowl until you get a slightly runny icing.
Scoop the crushed berries,
sugars and
water into a large, heavy bottom pan and place over medium heat.
Place the
sugar and
water into a saucepan on a medium heat, stir until the
sugar dissolves and it starts to boil.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in
water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown
sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Place the bowl in large pot of simmering
water and heat the sugary egg whites, occasionally stirring with a whisk, until the
sugar has dissolved
into the egg whites and it's warm to the touch, about 160 ˚F.
Transfer the cooled
water and
sugar mixture
into a pitcher or a quart measuring cup then add the coconut milk and the rose
water.
Put the
sugar and
water into a medium sauce pan.
Ingredients 1/4 cup bacon, cut
into lardons 2 teaspoons balsamic reduction 2 tablespoons brown
sugar, packed 2 tablespoons caramelized onions 2 tablespoons
water
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold
water, divided 1 1/2 cups granulated
sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners»
sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin
into the bowl of a stand mixer along with 1/2 cup of the
water.
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp
sugar 1 Tbsp
water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced
into 1/4» thick medallions
A marshmallow is a
sugar - based confection that, in its modern form, typically consists of
sugar,
water and gelatin, which is whipped to a spongy consistency, molded
into small cylindrical pieces, and coated with corn starch.
Put the mango pieces,
sugar water, lime juice and salt
into a blender.
2 1/2 cups (12.5 ounces) all - purpose flour 2 tablespoons
sugar 1 teaspoon kosher salt 20 tablespoons butter (2 1/2 sticks) cold unsalted butter, cut
into 1/2 - inch cubes 6 tablespoons cold
water
I've tried some of those creative additions (sour cream, vodka), but mostly, I've stuck with a traditional crust recipe — butter is cut
into flour, salt, and a smidge of
sugar, then
water is added until it just comes together.
When completed cooled, make the icing by sifting the icing
sugar into a bowl and whisking in the honey and
water to create a smooth glaze.
Whisk the cocoa powder and vanilla extract
into the hot
water, then slowly stream it
into the
sugar mixture while whisking quickly.
My only comment is that in the Dominican Republic, the cake is topped with an uncooked boiled frosting... egg whites are beaten up with cream of tartar,
sugar fed
into it slowly and then a bit of boiled
water sets up all up
into a fluffy, wonderful, creamy frosting.
Into a small pot place the rhubarb,
water,
sugar, cinnamon, star anise, vanilla and ginger.
1 1/2 cups high - gluten bread flour 2 tbsp
sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm
water 1/2 cup (1 stick) unsalted butter, cut
into small pieces and at room temperature
Soak just a few of them in a bit of
water overnight and they turn
into this naturally sugary dream that's also high in fiber, potassium and believe it or not, they're lower in
sugar than most all other dried fruits such as dates and raisins (though I like those too).
Make a glaze by adding the powdered
sugar into a small bowl and adding in 1 tablespoon at a time of hot
water.
1 1/2 pounds pork belly 2 tablespoons
sugar 3 garlic cloves 2 scallions, cut
into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or
water, plus more as needed.
Stir the yeast and
sugar into the warm
water, then combine this in a bowl with the other ingredients.2.
To make the Lemon Icing, add the powdered
sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of
water at a time and mixing well to reach the right runny consistency.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown
sugar 1 tablespoon granulated
sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut
into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold
water (for the egg wash) 1 tablespoon sanding
sugar (or other type of
sugar with large crystals) Streusel
Place
sugar and
water into a saucepan over medium low heat and stir the until
sugar has dissolved.
I divided the recipe
into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm
water 1/2 tbsp
sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)
3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane
sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut
into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice
water
In the small bowl with the remaining spices, combine 1/2 cup of
water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of
sugar and a pinch each of salt and pepper and pour
into the baking dish.
Over medium heat, melt
sugar without
water and cook until the
sugar starts to turn
into light brown.
2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon
sugar (only for sweet pies, omit
sugar for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut
into small cubes 1/4 to 1/2 cup ice
water
for the salted and black sesame Italian meringue buttercream: 3 egg whites 150 grams (3/4 cup) granulated
sugar 1/4 teaspoon kosher salt, to taste 45 grams (45 mL, 3 tablespoons)
water 336 grams (1 1/2 cup) unsalted butter, cut
into pieces 2 tablespoons roasted black sesame paste
3 gallons of
water 3 cups table salt 5 peaches — sliced
into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown
sugar 1/2 cup maple syrup