HarvardX Science & Cooking: Sugar

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Комментарии
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Does the sugar property change at the appropriate temperature or do you have cook it at the appropriate temp a certain length of time before you get the desired result?

jla
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Do you have to rapid cool the sugar or is it okay to get to the temperature and slowly cool it?

pixies
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Thank you so much. This is an awesome help.

denastrackeljahn
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Hi
I have a problem, when i cooked my mixtire at the stage of 300F heat its running burn till 310F heat.
Please advise me hiw i am control it.?
My mixture qty is
500 gm sugar
100 gm corn syrup
200 ml water

muddasarsiddique
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I like how it’s quizlet live music

Also thank you this was super helpful to know when my caramel was ready :D

artmis
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What is the temperature to heat sugar cane juice to become jaggery or brown sugar? Thanks

warrawechaboonsa
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Hi, can you try to make toffee, please? I have problem with separated butter. Hope you can help me out. Thank you.

bellamiss
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What I don’t get is what temperature has to do with this? If I heat sugar for a long time on a low temperature do I get the same effect as high temperate for say hard crack stage?

pomegranatepip