yankeefaninseattle
Cook
- Joined
- Sep 9, 2004
- Messages
- 69
Good Morning All,
Listen, I have never made a simple syrup before, that I know of. This coming from a person who can make the best gourmet meal on a microbrew budget, but STILL can't make fries (whereas my partner CAN, and she still can't go to the right cabinet for a glass much less to the cab w/ the pots)
Anyhow, I want to duplicate 2 of the coffee syrups, namely cinnamon & vanilla.
So, please guide me in this venture.
A) How many parts sugar to water?
B) How long to cook/boil/simmer?
C) When would you add flavors?
D) How much to add? Like for cinnamon sticks, or a vanilla bean?
E) How long do you keep the flavor in the syrup?
F) How long does the syrup last?
G) Refrigerated or room temp (My homemade caramel sauce does just fine on the counter)
Thanks guys.
B.
Listen, I have never made a simple syrup before, that I know of. This coming from a person who can make the best gourmet meal on a microbrew budget, but STILL can't make fries (whereas my partner CAN, and she still can't go to the right cabinet for a glass much less to the cab w/ the pots)
Anyhow, I want to duplicate 2 of the coffee syrups, namely cinnamon & vanilla.
So, please guide me in this venture.
A) How many parts sugar to water?
B) How long to cook/boil/simmer?
C) When would you add flavors?
D) How much to add? Like for cinnamon sticks, or a vanilla bean?
E) How long do you keep the flavor in the syrup?
F) How long does the syrup last?
G) Refrigerated or room temp (My homemade caramel sauce does just fine on the counter)
Thanks guys.
B.