[Sca-cooks] sekanjabin, was: Freezing tarts.

Sharon Palmer 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.


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