[Sca-cooks] sekanjabin, was: Freezing tarts.
ranvaig at columbus.rr.com
Tue Aug 30 18:16:29 PDT 2011
>I simmer it for substantially longer to burn off the
>back-of-the-throat-vinegar-bite. The syrup coats the back of a spoon
>like Dayquil when I'm done. I also add handfuls of mint, rather than
>sprigs, and add it as soon as the sugar is fully dissolved. Use
>cider vinegar or wine vinegar-- white vinegar is... really good for
A couple of years ago, I bought a gallon red wine vinegar at Gordon
Food Service for about $3 a gallon. Not great wine vinegar perhaps,
but as good as the stuff in little bottles at the grocery store. I
saved one of the little bottles and refill it as necessary.
More information about the Sca-cooks