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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 ...
uLoop's user avatar
  • 431
24 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 ...
Xander Henderson's user avatar
22 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 ...
GdD's user avatar
  • 76.7k
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 ...
Chris H's user avatar
  • 44.5k
12 votes
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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 ...
rumtscho's user avatar
  • 139k
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 ...
GdD's user avatar
  • 76.7k
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 ...
StevenXavier's user avatar
  • 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 ...
David Richerby's user avatar
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 ...
Joe's user avatar
  • 81k
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 ...
Athanasius's user avatar
  • 32.2k
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. ...
rumtscho's user avatar
  • 139k
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 ...
Joe's user avatar
  • 81k
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, ...
rumtscho's user avatar
  • 139k
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 ...
borkymcfood's user avatar
  • 5,361
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 ...
logophobe's user avatar
  • 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 ...
kitukwfyer's user avatar
  • 5,229
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 ...
bob1's user avatar
  • 15.3k
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 ...
rumtscho's user avatar
  • 139k
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 ...
GdD's user avatar
  • 76.7k
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 ...
Juliana Karasawa Souza's user avatar
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 ...
qfwfq's user avatar
  • 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 ...
rumtscho's user avatar
  • 139k
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 ...
logophobe's user avatar
  • 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 ...
bob1's user avatar
  • 15.3k
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. ...
Mike Miller's user avatar
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 ...
SourDoh's user avatar
  • 11.5k
3 votes
Accepted

substituting rosehip solution for lemon juice/citric acid

This is going to be difficult to boil down (excuse the pun) to an objective guideline, even a rule-of-thumb. The problem is the wide variation in the acid content of rosehips. This academic paper (...
logophobe's user avatar
  • 14.9k
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 ...
Stephanie's user avatar
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 (...
Stephie's user avatar
  • 60.1k
3 votes
Accepted

How long would I have to microwave corn syrup to get it to the hard ball candy stage?

A major factor to note is that to get the corn syrup to 394K you don't just have to heat it, you have to concentrate it by boiling off some of the water. You need to take into account the latent heat ...
Chris H's user avatar
  • 44.5k

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