In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...