I once tried to make a vegan version for friends and as I didn't have any margarine on hand I just
used sugar and water, and that was pretty grainy.
Using sugar and water, the ChefJet can actually print candy, sugar sculptures and chocolate in various shapes and sizes.
3D Systems also introduced the ChefJet and ChefJet Pro, two 3D printer models that
use sugar and water to print chocolate and candy.
Not exact matches
Our lemonade is hand - crafted at each restaurant
and made from scratch daily
using fresh lemon juice, pure cane
sugar and water.
But I'd grown overconfident, so the fact that I'd never in my life
used a pastry blender or a rolling pin didn't stop me from going right ahead
and whisking together some flour,
sugar,
and salt, cutting in two sticks of butter, adding some
water,
and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
In a theatre designed to resemble one of 1,200 sidewalk rum shops in Barbados, a twelve - minute multimedia presentation on the history of
sugar cane
and rum making on the island tells of early beginnings of rum production in St. Lucy Parish,
using very pure
water that has filtered through limestone.
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.
I have a blender recipe which
uses boiling
water, powdered milk,
sugar,
and butter.....
The only changes were I
used vegetable broth instead of
water and I added a tbsp of brown
sugar.
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.
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered
water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled
and grated
Using a small saucepan (I recommend an older one that doesn't conduct heat well... you make less mistakes that way) add the
sugar,
water,
and corn syrup, stir until combined.
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
I omitted the
sugar and used 7 - Up instead of the carbonated
water.
so we had some hazelnuts we blended in the vitamix with filtered
water to the point the vitamix got warm
and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee)
and mixed together, but it all lacked fiber, so we
used muesli (the perfect ingredient) to bulk up the mixture
and used brown
sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).
In order to get a good rise, the yeast needs to proof with the
water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions,
and it also can depend on what flour you
use.
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 heat.
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
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?
* 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)
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
I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk
and sugar to 1 cup
and used that instead of the creme
and the 1/4 c of
water,
and it came out to the right consistency.
Place the bowl over simmering
water ans whisk until the
sugar dissolves
and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are
using eggs
and don cents â ¬ â «cents t want them to scramble).
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).
Not only does Ripple milk boast lower
sugar content than most other milk, it
uses 25 times less
water than milk to produce
and has half the carbon footprint.
Combine 2 cups
water and sugar, boil 5 minutes, then add cranberries
and zest (if
using).
My recipe for Skinny Blackberry Nectarine Margaritas
uses fresh fruit with no simple
sugar syrups or limeade concentrates — just
water and a splash of stevia for sweetness.
Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white
sugar - 3/4 cup
water Utensils: - A large glass jar (I
used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid
and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
If you need to get some
sugar from the side of the pan,
use a pastry brush dipped in
water and run it around the top to the pan.
Used hot
water to make sauce, which will aid in the blending of the brown
sugar and honey with the rest of the ingredients.
To the seaweed
and mushroom
water, add in the soy sauce,
sugar and salt (if
using) to the broth
and bring to a light simmer.
Would you do anything differently with the yeast, because usually when I
use instant yeast I just throw it in with all the other ingredients
and don't proof it with hot
water /
sugar.
Skip the step of soaking the coconut in
water and sugar if you want a less sweet cookie or are
using sweetened coconut.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if
using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
A Swiss Meringue takes egg whites
and sugar and warms them (
using a stainless steel or copper bowl as it conducts heat quickly) over simmering
water until the
sugar melts
and the mixture is warm to the touch.
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)
Instead of making your traditional Rice Krispies treat with marshmallows, you
use corn syrup,
water and sugar to make a sticky mixture to bind the Rice Krispies cereal together.
Here's the changes I made: Only
used 1 jalepeno, 1 tsp
sugar (they were still too sweet next time I won't
use any
sugar), omitted
water, added black beans to the mix
and used a can of stewed tomatoes instead of chopped tomatoes, garnished with chopped tomato
and green onions.
1/2 cup unsweetened cocoa powder 2/3 cup hot
water 8 tablespoons butter, room temperature 1 cup granulated
sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lavender, crushed (
use a mortar
and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
Take the bowl
and place it in the hot
water and using a balloon whisk, whip the eggs
and sugar together until the mixture feels warm to the touch.
We
use fine Himalayan Sea Salt - a premium natural salt filled with calcium
and magnesium, helps regulate your body's blood
sugar,
water,
and PH levels,
and helps promote respiratory
and vascular health.
I
used the make the cranberry - orange sauce the standard old way,
using cranberries,
water, orange juice
and white
sugar.
This included Greek yogurt (2 %), pumpkin, brown
sugar (I
used just a little less than the recommended 3/4 cup), canola oil, an egg,
and the now - cooled espresso /
water mixture.
«Nobody is going to convince me that
using tomato paste
and adding
water and sugar is better than
using fresh - packed tomatoes, fresh basil
and extra virgin olive oil.
FATwater is a combination of deionized
water, Brain Octane ® oil
and B Vitamins that unlike other enhanced
waters uses fat for sustainable, steady energy versus
sugar.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of
water) 4 (3.5 for the recipe
and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Royal Icing - Was traditionally
used to ice Wedding
and Christmas cakes
and consists of powdered (icing)
sugar, egg whites or meringue powder
and water.
Fennel seed
and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided
use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I
used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste
and cool.
He just put
sugar in a pan
and heated it slowly till it melted (I
used his «cheat» tip of adding a couple TBS
water)
and reached the desired color, then stirred in an equal amount of salted peanuts
and poured it out on an ungreased cookie sheet to cool.
Most «fruit salad cake» recipes
use water and shortening / oil, or ratio too much
sugar.