Experimental cookery

Results and conclusions. Suggestions for Variation of Experiments and Additional Experiments Repeat Experiment 4C, using one-half sucrose and one-half sorghum. Re- peat using molasses for the sorghum. Repeat 4B, using 2 parts of sucrose and 1 part of corn sirup. Repeat using dextrose for the corn sirup. TAFFY 75 Repeat 4B, using 1 part of sucrose and 2 parts of corn sirup. Repeat using dextrose for the corn sirup. Taffy Experiment 5. To determine the conditions necessary for making a pulled candy. Recipe : Sugar Water 1 cup y^ cup 200 grams Directions. Combine the ingredients. Cover the pan for the first few minutes of boiling. Why? Cook to the desired temperature and pour quickly into a buttered plate. Do not scrape the cooking pan with the spoon. Cool the sirup until it can be handled without burning the hands. Pull until light in color. 1. Cook to 128°C. 2. To the above recipe add 1 teaspoon of cream of tartar. 3. To the recipe add ^ cup (81 grams) of corn sirup. Should the tempera- ture to which the sirup is cooked be higher or lower than 128°C. ? 4. To the recipe add Yi cup (162 grams) of corn sirup. Should the tempera- ture to which the sirup is cooked be higher or lower than 128°C.? 5. To the recipe add 1^^ tablespoons of vinegar. 6. To the recipe add Yi cup (162 grams) of sorghum or molasses. To what temperature should the sirup be cooked? 7. To the recipe add 3^ cup of honey (162 grams). To what temperature should the sirup be cooked? Is 128°C. always the best temperature for pulled candies? Look up recipes in cook books. What do they contain besides sugar and a liquid? What is the purpose of the added substances? When the candy has hardened examine a portion under the microscope. Is the candy crystallized? Save portions of all candies for several days. Do any crystallize after long standing? Compare the behavior of this candy with that of sulfur in the crystalline and the amor- phous condition. Enumerate all the factors which may cause the relationship between the cold-water test and a given boiling temperature to vary. What would the re- sults be if 1 or 2 tablespoons of lemon juice were added to the pulled candy recipe? Temperature cooked to Texture Flavor Comments Results and conclusions. 76 SUGAR COOKERY Caramels Experiment 6. To determine the conditions necessary for making caramelsi Recipe : Sugar 2 cups 400 grams Corn sirup Butter Milk 1 cup 2 tablespoons 3 cups 328 grams 28 grams 732 grams Prepare one-quarter or one-half of the recipe. 1. Combine all the ingredients and stir while cooking to prevent scorching. Cook to 121°C, and turn into a buttered pan very quickly, taking care not to scrape the contents of the cooking pan with the spoon while pouring the cara- mel mixture. Do not try to drain the last of the contents of the cooking pan into the cooling pan. When cool enough, cut into squares with scissors or a knife. 2. Combine all the ingredients but reserve two-thirds of the milk. Cook until quite thick, about 119°C. ; then add half of the remaining milk so slowly that the mixture does not stop boiling. Cook until the sirup becomes thick again; then add the remainder of the milk slowly. When the temperature reaches 121°C., remove from the fire and follow directions under 1. 3. Repeat 2, but cook to 119°C.