34
votes
I poured simple syrup over cooked apples. Why did it turn watery?
Some of the water content of the apples has migrated from the apples to the surrounding syrup.
This is due to an effect called osmosis. The apple, like all living things is made out of cells that have ...
- 431
25
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
Straining
Use cheesecloth.
You don't describe your process with cheesecloth in much detail, but I would suggest
line a colander with a couple of layers of cheesecloth, and place that colander over a ...
- 1,718
23
votes
Help! I poured the syrup over my Baklava before I baked it. Is it ruined?
You have ruined it as baklava, pouring the syrup on before baking means it won't crisp up, you can't pour the syrup out and get the same result. However, you may as well just bake it and see what ...
- 75.4k
18
votes
Accepted
How to make syrup mix with milk/water when making drinks?
These sugar-heavy syrups sink because they're denser than the drink you're mixing them with (an effect that's used for visual effect in some cocktails). However they should mix fairly easily. With hot ...
- 43.7k
12
votes
Accepted
Is sugar in syrup necessary?
As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks.
If you instead boil herbs in water, you are not making ...
- 136k
12
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
Using whole spices is the way to go, as they will filter out with your metal sieve. You may need to cook the mixture or steep the spices in longer if you use whole spices, you'll want to taste as you ...
- 75.4k
11
votes
I poured simple syrup over cooked apples. Why did it turn watery?
Sugar is hydrophilic, meaning it's attracted to water. Your water soaked/softened apples likely had a higher moisture content compared to your syrup. The water migrated out of the apples and equalized ...
- 1,708
11
votes
I poured simple syrup over cooked apples. Why did it turn watery?
The syrup has very high sugar content and the apples much lower. The syrup pulls water out of the apples by a process known as osmosis, which tries to equalize the sugar concentration on each side of ...
- 3,241
9
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
If the spices sink to the bottom of the container, it may be better to decant the mixture:
Remove the liquid on top without disturbing the sludge at the bottom.
You can attempt to ladle the liquid ...
- 80k
8
votes
For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
Well, after this came up in another question and after realizing data on this was hard to find online, I pulled out my graduated cylinder and tried it myself.
As noted in comments, measuring sugar ...
- 32.1k
8
votes
How to extract flavour from fruit without heating it or using alcohol?
Simply, you don't. Your post describes a method which starts with whole fruit, doesn't use heat or alcohol, is achievable in a home kitchen, and has a high yield. Such a method simply doesn't exist.
...
- 136k
8
votes
Is sugar in syrup necessary?
‘Sugar free’ syrups exist, but they usually have some sort of artificial sweetener as a replacement.
Typically they’re sold for flavoring coffee or snow cones.
Besides the sweetness, the sugar gives ...
- 80k
7
votes
How to make syrups shelf stable?
A syrup can be made shelf stable by reaching the appropriate water activity. Generally, using 2:1 sugar to water is considered sufficient to give you a safe level of water activity of around 0.86, ...
- 136k
7
votes
Is sugar in syrup necessary?
Sugar traditionally is an essential part of sweetener syrup, the reason being that pre-dissolving the sucrose as an aqueous solution makes it much easier to mix into fluids where solid sucrose doesn't ...
- 5,381
6
votes
Accepted
How to make mint syrup with minimum water?
Well - not exactly. The reason that this technique works with lemons is that they actually do contain quite a bit of water. It's not so much "water-free" as it is using the residual water from the ...
- 14.9k
6
votes
Accepted
Will artificial sweeteners work in a coffee syrup recipe?
So, according to a website called A Bar Above, you can make a simple syrup (or "rich simple" apparently) using artificial sweetener, but you won't get the same end result. They tested 3 sweeteners ...
- 5,204
6
votes
Accepted
How to extract mouth numbing effect from Sichuan peppercorn into a syrup?
The reason you didn't get the numbing effect is because the hydroxy alpha sanshool is an alcohol that is largely soluble in oils not water.
When boiled it will come off in the steam and escape the ...
- 13.8k
5
votes
how do i make a regular chocolate syrup get solid?
Everything has its own texture when frozen solid. A ball of rubber will never feel the same as a ball of iron, even though they are both in the solid phase. Similarly, if what you are envisioning is ...
- 136k
5
votes
Extracting flavor from lemon zest
The flavor of lemon zest is in the oils contained in the skin, the best way to extract them is to mechanically extract them, steeping in hot water isn't going to do much for you.
First, grate the ...
- 75.4k
5
votes
Does simple syrup require refrigeration?
I've done a lot of reading on this subject - as well as quite a bit of my own experimenting - and this is what I've concluded:
A highly concentrated simple syrup produced in a sterile environment and ...
5
votes
Relation between concentration of sugar in syrup VS its spoil rate
For a clear direct response for your question: yes, there is a correlation between sugar concentration and spoil rate. The correlation is actually between any kind of solute and spoil rate, so that's ...
- 2,848
5
votes
How to extract mouth numbing effect from Sichuan peppercorn into a syrup?
After reading @bob1's very helpful answer I ran a couple tests and found that the hydroxy alpha sanshool does seem to be soluble in alcohol such that it could be infused. In my first test I left a ...
- 677
5
votes
Accepted
Can I replace a cake's sugar with simple syrup?
No, you can't do that. It will totally change the whole cake layer and make it potentially inedible. Besides, the tea flavor won't be strong.
You cannot remove the moisture, because the genoise is ...
- 136k
4
votes
Accepted
How long can I soak gulab jamun before serving?
You can leave your Gulab Jamun in sugar syrup for minimum 30 minutes to maximum as long as you wish.
Before service you can bring Gulab Jamun to room temperature or you can even microwave and serve ...
- 56
4
votes
Accepted
Sugar syrup with orange juice foams excessively
I don't know what exactly it is about citrus - whether a particular combination of proteins, essential oils, lots of small particulates, or something else - but in my experience this is common to many ...
- 14.9k
4
votes
Accepted
Bubbles leave when added to syrup
It'll be because the tonic syrup contains nucleation sites, which are in this case tiny particles from the stuff in the syrup that cause the dissolved gas to come out of solution rapidly. The more ...
- 13.8k
3
votes
how do i make a regular chocolate syrup get solid?
You'll have to get it pretty cold to get it to freeze. Due to freezing point depression, all of the dissolved sugar in that syrup will give it a freezing point of well below 32F. There are a variety ...
- 11.5k
3
votes
At what temperature does simple syrup freeze?
It is pure water and pure sugar (glucose+fuctose) then it will freeze at or about 22F or -5.5C. At 2:1 it will freeze at 12.5F or -11C. Use a deep freeze as a normal freezer cannot get it that cold. ...
- 119
3
votes
Accepted
What's the purpose of syrup in toffee apples?
The bane of sugar syrup or caramel making is unwanted crystalization. A few stray sugar crystals, a premature stir, and your caramel gets grainy instead of smooth.
Corn syrup is an invert sugar (...
- 58.5k
3
votes
Lyle's Golden Syrup tin design, why is it like this and how to clean it
The same issue exists with paint cans: the trough in the rim fills up with paint.
Solution there: bang two or three nail holes in the trough so the paint can drain back into the can. The lid will ...
- 31
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