[Sca-cooks] Waste not, want not

[David Friedman]

In the past, I've used the syrup in ice water as a version of flavored 
water, which I sometimes use as an alternative to Coke Zero, which I 
drink a lot of. But I tend to end up with a good deal of it in the 
refrigerator never used. This way it all goes at once.

On 9/15/13 7:25 AM, Susan Lin wrote:
> Sounds like a fine use for your quince syrup.  When I candy lemon peel or
> ginger we use the left over syrup in tea or seltzer and it's really nice.
>
> Shoshanah
>
>
> On Sun, Sep 15, 2013 at 2:12 AM, David Friedman <ddfr at daviddfriedman.com>wrote:
>
>> This afternoon, I made some preserved quinces. Al-Warraq's recipe has you
>> first briefly boil the quinces in a honey/water solution, then drain them,
>> then simmer them in straight honey for an hour or so. When I was finished I
>> had about five cups of honey/water solution, some from the initial boiling
>> and some from what didn't go into the jars with the quince, all of it
>> quince flavored.
>>
>> At which point it occurred to me that the Manuscrito Anonimo sekanjabin
>> recipe gives both sugar and honey versions and that I saw somewhere a
>> reference to period quince sekanjabin. I did a rough estimate of how much
>> honey was in the water in order to figure out how much vinegar I needed,
>> boiled the honey water down, added vinegar, boiled it more until it got to
>> about the thickness of sekanjabin syrup. Mixed up some with ice
>> water--tasted pretty good. The rest is now in a small bottle.
>>
>> And in the process I noticed that the Manuscrito Anonimo recipe has a
>> substantially higher ratio of vinegar to sugar than the modern recipe I got
>> from Claudia Roden's cookbook.
>>
>> --
>> David/Cariadoc
>> www.daviddfriedman.com
>> http://daviddfriedman.**blogspot.com/<http://daviddfriedman.blogspot.com/>
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/