Experimental cookery

4. Repeat 2, but use 1^ cups of sugar and 1^^ cups of corn sirup. Cook to 118°C. 5. Follow directions under 2 for combining but use 1 cup of sugar and 2 cups of corn sirup. Cook to 116° to 117°C. 6. Substitute 1 cup of sorghum for the corn sirup. To what temperature does it need to be cooked to have the cold-water test the same firmness as in 3 ? Follow directions under 2 for combining and cook so that the caramels will be as firm as those under 3. 7. Repeat 6 but substitute strained honey for the sorghum. 8. Substitute 2 cups of cream for the 3 cups of milk. Omit the butter. Follow directions under 2 for combining. Add j4, teaspoon salt. Cook to 119°C. 9. Reduce the milk to 2 cups and increase the butter to ^ cup. Follow directions under 2. Cook to 119°C. 10. Substitute ^ cup of evaporated milk for the 3 cups of milk. Follow directions under 1. Cook to 119°C. 11. Substitute 1 cup of water for the 3 cups of milk. Follow directions under 1 for combining. Cook to 119°C. 12. Add 2 squares of chocolate (56 grams) to the recipe. Follow directions under 2 for combining. Cook to 119°C. Cold-water test for caramels. The caramels are cooked sufficiently when a portion of the sirup dropped in cold water is as firm as that wished in the finished caramel. If small quantities of ingredients are used in making cara- mels, it is difficult to use a thermometer for the stirring of the viscous sirup pulls and piles it up against the thermometer. The viscosity of the solution also seems to have a tendency to hold in for a few seconds some of the steam FONDANT 77 formed. Thus it is difficult to secure accurate readings, the temperature fluctuating considerably. Wrap portions of each of the caramels and store until the following class period. Do any of them crystallize? Do the larger proportions of corn sirup keep better? Do any with the small proportions of corn sirup crystallize? When the proportions of the ingredients of the recipe are changed is the temperature as indicated by the thermometer or the cold-water test a better indication that the sirup is the right concentration for removing from the fire? Can smaller quantities of milk be used? Temperature cooked to Firmness Texture Fh Color Results and conclusions. Fondant Experiment 7. To determine the factors which influence the rate of crystallization of sucrose and the size of the crystals. Dissolve 1 cup of sucrose (200 grams) in Yz cup of water. (Increase or decrease these proportions if necessary.) Use pans of the same size and shape. Be sure the pans are smooth. Because the sirup splashed on the sides dries less readily from the heat of the burner, a pan with a straight side or one that curves in at the top is preferable to one that slopes outward at the top. If desired the sirup may be poured into plates for cooling instead of following directions under the outline. If this is done the containers into which it is poured should be smooth and the same size and all should be cooled in the same manner. Great care should also be taken to pour the sirup rapidly and not to scrape the pan.