Simple Syrup

Recipes in this Postsimple syrup

I am including this recipe because it makes life in kitchen a lot simpler. Simple syrup is just a mixture of water and sugar, that you can keep in the refrigerator to use to sweeten beverages, and other liquids where you do not want to have to deal with sugar crystals.

Making it is very simple. I use a 1:1 ratio, sugar to water. After boiling it, I keep it in the refrigerator, and can sweeten any number of things. I keep mine in an old pint sour cream container with “Simple Syrup” written on top. When I need more, I just make more.

Recipe: Simple Syruo

Ingredients

  • 1 cup pure cane sugar
  • 1 cup water

Instructions

  1. Put the water and sugar into a heavy bottomed pot, and heat it. When the pot gets ready to start to boil, stir until the sugar is dissolved. You will know when the mixture is completely clear. Don’t let it boil too long, or you will have candy!
  2. Remove from the heat, and cool before storing.

Quick notes

I prefer the raw cane sugar to the pure white sugar, so mine has a little color. Do not try to use brown sugar or powdered sugar.

Preparation time: 1 minute(s)

Cooking time: 3 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Chopped Shallots in Oil

Recipes in this Postchopped shallots in oil

I make this about once every three months, and keep it in the refrigerator to use when I need it.  The shallots stay nice, and the oil takes on the taste of the shallots.  This is an essential ingredient in my Risotto, Mac and Cheese, Lamb with Balsamic Wine Sauce, Scrambled Burger Quiche, and many others.

Shallots belong to the onion family,and have a taste somewhere between a mild onion and mild garlic.  They give a unique flavor to foods that makes them seem special.

When you purchase shallots, look for ones that are on the small side, they will have a milder taste.  They should have no spots, and their paper thin skins should be tight.

Unlike garlic, shallots do not pop out of their skins when crushed like garlic does.  To skin a shallot, cut both ends off, then make a small long slit in skin, and carefully pull it away.

I use one of those chopping machines to chop my shallots – about four or five medium sized ones at a time minced finely, then I put them in a container and cover them with a tasteless vegetable oil, corn oil sunflower or peanut oil are a good choices.  Then I refrigerate them, and use them by the spoonful when I need them in a recipe.

Chopping Machine

Make quick work of chopping onions, nuts and more with the OXO’s well-designed, versatile tool. Press the soft knob and the blades rotate for even chopping while an internal bumper absorbs any shock. Ingredients can be chopped in the enclosed cup with its non-slip base, or directly on a cutting board. Easily chops onions, vegetable, nuts and herbs in the included cup or on a chopping board. Press the soft knob to rotate blades for even chopping. Knob locks down for compact storage.