On Fri, 04 Mar 2005 14:22:32 -0800, [email hidden]
connected the dots and wrote:
~Oh fellow knowledgeable cooks...
~
~I'm messing around with gluten-free recipes for my mom.
~
~I've got a ginger cookie recipe in development, and after reading
~through "Cookwise" am about to tweak it again. It's basically a
~modified shortbread (flour, fat sugar, flavouring) but doe to the
lack
~of gluten (am adding zanthum gum to compensate somewhat) I need to
~develop binding using other ingredients. Based on an earlier lemon
~flavoured experiment (that was quite tasty) I am going to try adding
~two eggs to the mix, plus additional compensating flour. This last go
~round, I threw in a good cup of chopped candied ginger, but didn't
add
~any powdered ginger as I thought the two styles of flavour would
~collide. I want to add more liquid, and thought that ginger syrup
~might be just the thing as a) it would have lots of ginger flavour
~and b) it's a liquid.
~
~BUT - is there such a thing as ginger syrup? And if so, does anyone
~have any product recommendations? I'm in Toronto, and once I have a
~product name and food genre, can find just about anything.
~
~TIA,
~
~Shirley Hicks
~Toronto, Ontario
I've never seen ginger flavored syrup on the market, but if you can
find whole ginger, it's easy to make, and as strong as you can
stand<G>.
Take a hand of ginger (maybe 12 ounces) and peel and slice into .5cm
circles, or chunks. Place them in a pot with 1 cup water and 1 cup
sugar. Bring to a boil, then lower to a very gentle simmer until the
syrup turns a light to medium caramel color.
Remove from the heat, and strain out the pieces of ginger. Allow them
to dry somewhat, then roll in sugar to have crystalized ginger. Use
the remaining syrup for your cookie project.
maxine in ri
