[Sca-cooks] Comfit Making
Elise Fleming
alysk at ix.netcom.com
Wed May 30 16:09:01 PDT 2007
Stefan asked why I raised the temperature. Actually, I didn't. I lowered
it because I wanted smooth comfits, not ragged ones. Adamantius, if you
want smooth comfits, try the instructions in my "article". They came out
pretty good, if I do say so. I think the key is only adding small amounts
of syrup at a time and keeping the temperature of the syrup at the
"sleeked" stage. I think that if it gets upwards of 190 and 200 you will
end up with more ragged comfits rather than really smooth ones.
Alys
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
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