Did you know that an inverted sugar, like corn syrup or glucose, will prevent crystallization when cooking sugar and water? All you need to do is add a teaspoon or two to the mixture before cooking and say good-bye to fear of stirring the pot, washing down the sides with water, and babysitting it all together.
But what's even better is that honey, which has a similar molecular composition as corn syrup, works just as well at preventing caramelization, too! So next time you make an Italian meringue, give it a try.
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