Thickener for syrup?

Desert Rainbow said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Yes..... sugar. Perhaps you could have used less corn starch does tend to
thicken when set. You may be able to rescue it by adding some more water
and perhaps more lemon juice to it.

On Mon, 5 Sep 2005 08:35:19 -0700, "Desert Rainbow"
<[email hidden]> connected the dots and wrote:

~Yesterday I made some lemon syrup for pancakes and used tapioca
starch
~to thicken it. It was still warm with just the right consistency and
~thickness when I served it with the pancakes. But when it cooled down
~it lost almost all its viscosity. I don't understand what happened.
Is
~there a better thickener I could use for syrup.
~

What about simmering the simple syrup down until it is the right
consistancy on it's own, then adding the lemon? A syrup will retain
it's consistancy when cooled.

Also, some thickeners work better with acidic ingredients than others.

maxine in ri

Dave Smith said:

Desert Rainbow said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Yes..... sugar. Perhaps you could have used less corn starch does tend to
thicken when set. You may be able to rescue it by adding some more water
and perhaps more lemon juice to it.

What question were you answering? The OP was about syrup thickened with
tapioca starch, not corn starch. The problem was that, after cooling, the
syrup was no longer thick; adding water and lemon juice, as you suggest
would make matters worse.

--

"Better Things for Better Living … Through Chemistry." - DuPont, or Timothy
Leary?

Dave Smith said:

Desert Rainbow said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Yes..... sugar. Perhaps you could have used less corn starch does tend to
thicken when set. You may be able to rescue it by adding some more water
and perhaps more lemon juice to it.

The more sugar you use and the longer you boil away some of the water
or other liquid, the thicker the syrup will be.

Nola said:

Dave Smith said:

Desert Rainbow said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Yes..... sugar. Perhaps you could have used less corn starch does tend to
thicken when set. You may be able to rescue it by adding some more water
and perhaps more lemon juice to it.

What question were you answering? The OP was about syrup thickened with
tapioca starch, not corn starch. The problem was that, after cooling, the
syrup was no longer thick; adding water and lemon juice, as you suggest
would make matters worse.

Actually, the problem is it became TOO thick when it cooled.

Use less starch?

jim

Desert Rainbow said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Actually what you made is a sauce, not a syrup.

Sheldon

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Jen

"Desert Rainbow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

Quoted message said:

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small nonreactive
saucepan. Cover and cook over low heat until the sugar is completely
dissolved. Uncover and bring to a boil over medium-high heat and cook until
mixture is slightly syrupy. Remove from the heat and let cool completely. It
will become slightly thicker on cooling.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

That seems to answer the other persons question as well. There's no need
for a thickener!!!

Thankyou so much, again.

Jen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

Quoted message said:

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small
nonreactive
saucepan. Cover and cook over low heat until the sugar is completely
dissolved. Uncover and bring to a boil over medium-high heat and cook
until
mixture is slightly syrupy. Remove from the heat and let cool completely.
It
will become slightly thicker on cooling.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Ooops!! I just realized you didn't say how much sugar, you've just go lemon
juice and water.

Jen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

Quoted message said:

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small
nonreactive
saucepan. Cover and cook over low heat until the sugar is completely
dissolved. Uncover and bring to a boil over medium-high heat and cook
until
mixture is slightly syrupy. Remove from the heat and let cool completely.
It
will become slightly thicker on cooling.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Mon 05 Sep 2005 11:19:11p, Jen wrote in rec.food.cooking:

Quoted message said:

Ooops!! I just realized you didn't say how much sugar, you've just go
lemon juice and water.

Jen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

Quoted message said:

So does someone have a good recipe for a sauce or syrup or whatever.
I usually have pancakes with butter and maple syrup, and I know
someone who has just lemonjuice and sugar, a lemon syrup sounds yummy,
but I wouldn't know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small
nonreactive saucepan. Cover and cook over low heat until the sugar is
completely dissolved. Uncover and bring to a boil over medium-high heat
and cook until mixture is slightly syrupy. Remove from the heat and
let cool completely. It
will become slightly thicker on cooling.

Oops, you're right! That should be 2/3 cup fresh lemon juice with 1/2 cup
sugar. There is no water. However, if you find that too [censored], use part
water in the 2/3 cup of total liquid.

Sorry, Jen.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

That's OK. I won't be making it yet. I'll put it away in my recipe folder.

Jen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 05 Sep 2005 11:19:11p, Jen wrote in rec.food.cooking:

Quoted message said:

Ooops!! I just realized you didn't say how much sugar, you've just go
lemon juice and water.

Jen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

> So does someone have a good recipe for a sauce or syrup or whatever.
> I usually have pancakes with butter and maple syrup, and I know
> someone who has just lemonjuice and sugar, a lemon syrup sounds yummy,
> but I wouldn't know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small
nonreactive saucepan. Cover and cook over low heat until the sugar is
completely dissolved. Uncover and bring to a boil over medium-high heat
and cook until mixture is slightly syrupy. Remove from the heat and
let cool completely. It
will become slightly thicker on cooling.

Oops, you're right! That should be 2/3 cup fresh lemon juice with 1/2 cup
sugar. There is no water. However, if you find that too [censored], use part
water in the 2/3 cup of total liquid.

Sorry, Jen.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 06 Sep 2005 in rec.food.cooking

Quoted message said:

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small
nonreactive saucepan. Cover and cook over low heat until the sugar is
completely dissolved. Uncover and bring to a boil over medium-high
heat and cook until mixture is slightly syrupy. Remove from the heat
and let cool completely. It will become slightly thicker on cooling.

A simple syrup is equal parts water and sugar. So my best guess would be 1
cups lemon juice and 1 cups sugar. Mixing up the sugar...say 1/2
granulated, 1/2 brown and a glob of corn syrup would add to its' flavour
nicely. This would last a long time in the fridge.

Waynes idea about cutting the lemon juice with water might make it less
strongly flavoured. In which case 1/3 cup water, 2/3 cups lemon juice and 1
cup sugar might have a nicer but milder taste. Full strength lemon
juice might be a tad strong flavour-wise. Again I'd use different sugars
for a more complex taste...possibly adding 1 tsp ground ginger or 1 tsp
vanilla extract as well. The use of some lemon zest in this wouldn't be
amiss (say 1 tsp or so).

Now here's a recipe from a website for orange syrup...I'm pretty sure you
could replace the OJ concentrate for Lemonade concentrate or limeade
concentrate.

http://www.recipegoldmine.com/syrup/syrup.html

Orange Syrup

Wonderful for French toast!

1 cup granulated sugar
1 cup butter
1 (6 ounce) can frozen orange juice concentrate

In a small saucepan combine sugar, butter and orange juice concentrate.
Place over low heat until butter is melted. Do not boil. Remove from heat
and cool for 5 to 10 minutes.

Beat until slightly thickened and serve warm. Orange syrup will keep in the
refrigerator for several weeks.

Makes 1 1/2 cups.

or

* Exported from MasterCook *

Fresh Lemonade Syrup

Recipe By : CDKitchen http://www.cdkitchen.com
Serving Size : 5.5 cups Preparation Time :0:00
Categories : Lemonade Basic Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c sugar
1 c boiling water
3 c lemon juice
2 tb grated lemon peel

In a 1 to 1 1/2-qt. heat-proof container, dissolve sugar in
boiling water. Cool. Add lemon juice and peel; mix well.
Cover and store in the refrigerator for up to 1 week.

TO PREPARE LEMONADE: For 1 serving, combine 1/4 to 1/3 cup
syrup and 3/4 cup cold water in a glass; stir well. For 8
servings, combine 2-2/3 cups syrup and 5 cups cold water in
a 2-qt. pitcher; stir well.

Added by rec.food.recipes Johnson
[email hidden]
😄ate : 2002-05-02
Source
http://www.cdkitchen.com/recipes/recs/221/Fresh_Lemonade_Syr
up37397.shtml
:Prep/CookTime : < 30 minutes
😄ifficulty : 2

- - - - - - - - - - - - - - - - - -

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"JimLane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nola said:

Dave Smith said:

Desert Rainbow wrote:

>Yesterday I made some lemon syrup for pancakes and used tapioca starch
>to thicken it. It was still warm with just the right consistency and
>thickness when I served it with the pancakes. But when it cooled down
>it lost almost all its viscosity. I don't understand what happened. Is
>there a better thickener I could use for syrup.

Yes..... sugar. Perhaps you could have used less corn starch does tend

to

Quoted message said:

Quoted message said:

Quoted message said:

thicken when set. You may be able to rescue it by adding some more water
and perhaps more lemon juice to it.

What question were you answering? The OP was about syrup thickened with
tapioca starch, not corn starch. The problem was that, after cooling,

the

Quoted message said:

Quoted message said:

syrup was no longer thick; adding water and lemon juice, as you suggest
would make matters worse.

Actually, the problem is it became TOO thick when it cooled.

And that's what: "But when it cooled down it lost almost all its viscosity."
means is it?

Shaun aRe

Jen said:

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Syrups are so simple I would feel insulted having to list any... but
there are literally thousands of sauces appropriate for topping griddle
cakes ... here's a most basic version... can be adapted to any flavor.

Blueberry sauce
1 pound frozen blueberries, thawed, undrained
1/2 cup plus 2 tablespoons apple juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 knob unsalted butter (optional)

Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy
medium saucepan. Simmer over medium heat until reduced to 2 cups, about
15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons
apple juice and add to blueberry mixture. Add lemon juice. Bring to
boil, stirring constantly; simmer until thick, about 1 minute. Stir in
butter until blended (optional). Cool slightly. (Can be made 2 days
ahead. Cover and refrigerate. Rewarm over medium-low heat before
serving.)

Sheldon

Wayne Boatwright said:

On Mon 05 Sep 2005 10:37:33p, Jen wrote in rec.food.cooking:

Quoted message said:

So does someone have a good recipe for a sauce or syrup or whatever. I
usually have pancakes with butter and maple syrup, and I know someone who
has just lemonjuice and sugar, a lemon syrup sounds yummy, but I wouldn't
know where to start.

Combine 2/3 cup fresh lemon juice with 1/2 cup water in a small nonreactive
saucepan. Cover and cook over low heat until the sugar is completely
dissolved. Uncover and bring to a boil over medium-high heat and cook until
mixture is slightly syrupy. Remove from the heat and let cool completely. It
will become slightly thicker on cooling.

Um, how much sugar... never mind, that abortion of a recipe is well, an
abortion, will never fly (it's not a recipe, it's some BS dream
Duh'Wayne buffoon figgered to bluff. First of all there's way too much
lemon juice for that much water, and if fresh lemon juice is cooked
that long may as well use reconstituted [censored] (or just plain [censored]). For
a lemon syrup you wanna first flavor the water with lemon *zest*, then
remove. Then at the very end stir in a few spoons fresh lemon juice
with the syrup and just heat briefly over low just to warm.

Anyway, personally I think citrus syrup sucks with pancakes.

Sheldon

On Tue 06 Sep 2005 03:26:51a, Shaun aRe wrote in rec.food.cooking:

Quoted message said:

"JimLane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nola said:

On 5-Sep-2005, Dave Smith <[email hidden]> wrote:

>Desert Rainbow wrote:
>
>
>>Yesterday I made some lemon syrup for pancakes and used tapioca
>>starch to thicken it. It was still warm with just the right
>>consistency and thickness when I served it with the pancakes. But
>>when it cooled down it lost almost all its viscosity. I don't
>>understand what happened. Is there a better thickener I could use
>>for syrup.
>
>Yes..... sugar. Perhaps you could have used less corn starch does
>tend to thicken when set. You may be able to rescue it by adding some
>more water and perhaps more lemon juice to it.

What question were you answering? The OP was about syrup thickened
with tapioca starch, not corn starch. The problem was that, after
cooling, the syrup was no longer thick; adding water and lemon juice,
as you suggest would make matters worse.

Actually, the problem is it became TOO thick when it cooled.

And that's what: "But when it cooled down it lost almost all its
viscosity." means is it?

Shaun aRe

:-)

OTOH, I guess a solid has no viscosity. :-))

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 06 Sep 2005 03:26:51a, Shaun aRe wrote in rec.food.cooking:

Quoted message said:

"JimLane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nola wrote:
> On 5-Sep-2005, Dave Smith <[email hidden]> wrote:
>
>
>>Desert Rainbow wrote:
>>
>>
>>>Yesterday I made some lemon syrup for pancakes and used tapioca
>>>starch to thicken it. It was still warm with just the right
>>>consistency and thickness when I served it with the pancakes. But
>>>when it cooled down it lost almost all its viscosity. I don't
>>>understand what happened. Is there a better thickener I could use
>>>for syrup.
>>
>>Yes..... sugar. Perhaps you could have used less corn starch does
>>tend to thicken when set. You may be able to rescue it by adding some
>>more water and perhaps more lemon juice to it.
>
>
> What question were you answering? The OP was about syrup thickened
> with tapioca starch, not corn starch. The problem was that, after
> cooling, the syrup was no longer thick; adding water and lemon juice,
> as you suggest would make matters worse.
>

Actually, the problem is it became TOO thick when it cooled.

And that's what: "But when it cooled down it lost almost all its
viscosity." means is it?

Shaun aRe

:-)

OTOH, I guess a solid has no viscosity. :-))

That's just SEMANTICS damnit! Heheheh...

',;~}~

Shaun aRe

"Desert Rainbow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yesterday I made some lemon syrup for pancakes and used tapioca starch
to thicken it. It was still warm with just the right consistency and
thickness when I served it with the pancakes. But when it cooled down
it lost almost all its viscosity. I don't understand what happened. Is
there a better thickener I could use for syrup.

Heat - no thickener requited:

Just like Maple syrup.

Dimitri

Thread Stage
230° F-235° F
sugar concentration: 80%

At this relatively low temperature, there is still a lot of water left in the
syrup. When you drop a little of this syrup into cold water to cool, it forms a
liquid thread that will not ball up.

Cooking sugar syrup to this stage gives you not candy, but syrup-something you
might make to pour over ice cream.
1. Soft-Ball Stage
235° F-240° F
sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft,
flexible ball. If you remove the ball from water, it will flatten like a pancake
after a few moments in your hand.

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball
stage.
Quicktime | RealPlayer
2. Firm-Ball Stage
245° F-250° F
sugar concentration: 87%

Drop a little of this syrup in cold water and it will form a firm ball, one that
won't flatten when you take it out of the water, but remains malleable and will
flatten when squeezed.

Caramels are cooked to the firm-ball stage.
Quicktime | RealPlayer
3. Hard-Ball Stage
250° F-265° F
sugar concentration: 92%

At this stage, the syrup will form thick, "ropy" threads as it drips from the
spoon. The sugar concentration is rather high now, which means there's less and
less moisture in the sugar syrup. A little of this syrup dropped into cold water
will form a hard ball. If you take the ball out of the water, it won't flatten.
The ball will be hard, but you can still change its shape by squashing it.

Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the
hard-ball stage.
Quicktime | RealPlayer
4. Soft-Crack Stage
270° F-290° F
sugar concentration: 95%

As the syrup reached soft-crack stage, the bubbles on top will become smaller,
thicker, and closer together. At this stage, the moisture content is low. When
you drop a bit of this syrup into cold water, it will solidify into threads
that, when removed from the water, are flexible, not brittle. They will bend
slightly before breaking.

Saltwater taffy and butterscotch are cooked to the soft-crack stage.
Quicktime | RealPlayer
5. Hard-Crack Stage
300° F-310° F
Sugar concentration: 99%

The hard-crack stage is the highest temperature you are likely to see specified
in a candy recipe. At these temperatures, there is almost no water left in the
syrup. Drop a little of the molten syrup in cold water and it will form hard,
brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup
to cool in the cold water for a few moments before touching it!

Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Quicktime | RealPlayer

Caramelizing Sugar
If you heat a sugar syrup to temperatures higher than any of the candy stages,
you will be on your way to creating caramelized sugar (the brown liquid stage)-a
rich addition to many desserts.
Clear-Liquid Stage
320° F
sugar concentration: 100%

At this temperature all the water has boiled away. The remaining sugar is liquid
and light amber in color.
Brown-Liquid Stage
338° F
sugar concentration: 100%

Now the liquefied sugar turns brown in color due to carmelization. The sugar is
beginning to break down and form many complex compounds that contribute to a
richer flavor.

Caramelized sugar is used for dessert decorations and can also be used to give a
candy coating to nuts.
Burnt-Sugar Stage
350° F
sugar concentration: 100%

Watch out! Above about 350° F, the sugar begins to burn and develops a bitter,
burnt taste.