I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.
Do I wrongly recall, or do you use also lemon juice to prepare the American version of the cranberry sauce?
For 12 ounces of cranberries, use about 1 cup of sugar. You may like to use part brown sugar. Lemon juice, orange juice, or zest of either are welcome additions. There is no absolutely standard American version; like anything else, every cook has their own variation.
All fruits, including cranberries, will vary in sweet/tartness from crop to crop. Many variables will affect a crop, for instance, a drought will usually make smaller, sweeter fruits.
When cooking with fruits, always taste, then adjust the sugar to the sweetness you like.
the process did I smell burnt sugar, but when I tasted the caramel sauce, it tasted a lot more bitter than I was expecting. Is there anything glaringly obviously wrong based on how I made my caramel sauce, or is there something else I can do to ensure my caramel sauce tastes less bitter? ...Tonight I made a simple caramel sauce by using: 1 cup granulated sugar 6 tbsp butter 1/2 cup cream I caramelized the sugar (without any water), stirring constantly. When it was fully melted
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
"organic", and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always... a few minutes, there was not a single piece longer than one inch. They didn't taste much like udon either, as they were not in the least bit plump or firm. This was a different brand than I've used before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out. Last night, I was trying to make udon once again, from
it make for the completed brownies if I use the wrong type? Should I just adjust the amount of sugar or other ingredients (and if yes, by how much)? Or do I have to try to make a substitution? I found a question which explains how to make soft sugar, but it requires a food processor, and I don't have one. Edit Here is a picture of sugars, as Jay suggested per comment: In Germany, the only type found under the name "brown sugar" (brauner Zucker) is the one in the upper right corner. But I have heard that American recipes might need the kind in the lower right corner, which is not normally
I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What else goes with piri piri, other than chicken? What are the most common uses of piri piri sauce?
I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was supposed to be creamed at room temperature, without melting the butter. The result was a mass of separated dry crumbles, not the smooth mass I am used to seeing. Is this normal? Would using a paddle have made a difference? (I used the foam beaters of the handheld mixer, it doesn't have a paddle). Should I have tried to beat for a longer time? The cookies tasted good in the end, but maybe they could
is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar.... I've used what we in the US call "cinnamon" which is actually Cassia (it's what you get at the grocery store and what you grew up on if you're American). If you buy Vietnamese or "Saigon" cinnamon
recipe? About what ratio of peanut butter should I expect? Should they add sugar as this one did? ...I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content seemed very high in that recipe. The resulting dish was in fact far too sweet and fatty and not nearly spicy enough. My first inclination would be to eliminate the sugar, reduce the peanut butter
I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syrup, but I don't have any idea how much cornstarch to use, and I don't want to mess this up. What approach should I take to thicken this relish? Here is the recipe for the relish: 2 pounds fresh cranberries 1 cup sugar 1/4 cup... the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. From Fresh Cranberry Relish by Tyler Florence