Hey, I put 200g of sugar and 60ml of water in a pot and waited on a low heat until it turned brown and golden so that I could add the fruit, but for me it was like in the pictures. Suddenly, before it completely crystallized, I quickly added a few strawberries. How can I make it like in the first picture?
(2 votes)
Loading...Hello, I bought a bit too much cold cuts for the weekend, and since my fridge is quite small, I stacked the sausage packages on top of each other. Does that make a difference? Or does it not matter?
hello everyone, I just put together my own recipe and mixed some tomato sauce in a pan and then formed meatballs. I've put them in the pan now, but I don't know how long the minced meat should simmer in the pan (not brown it first).
How long does it last if it's kept in the fridge?
Unfortunately, I got full very quickly.
If you make a sausage sandwich with cheese and eat it after 5 hours during your break, won't the sausage go bad? If it's at room temperature. Can you still eat them without any problems?
Possibly, the pot was too wide that the residual water was too rapidly evaporated.
Also, you could have stabbed the syrup gradually to hold a fruit in order to take the right time.
If the syrup is very thick, strongly restrict heat supply. Otherwise it will be too hard sugar.
A secret tip would be to add a few crumbs of citric acid to the sugar/water mixture. Maybe it helps.
Citric acid is available in pharmacies to buy without prescription.
Okay.
I think you need to stir it during sugar
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