Jacques ‘Sugar Cage
Tämä petollinen ja helppokäyttöinen jälkiruoka-annos on Jacques Torres, Le Cirque 2000 -lehtialan kokki New Yorkissa. Puhdista aina pesu kuumimmalla mahdollisella vedellä; yritä paaluttaa kaikki isoin tukikappaleisiin ja kiehua seuunissa kunnes sokeri liukenee.
Lähde: Martha Stewart Living Television
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Alec
27.04.2023 @ 05:40
This deceptive and easy-to-use dessert dish is by Jacques Torres, a Le Cirque 2000 magazine chef in New York. Always clean the pan with the hottest possible water; try to pile all the biggest support pieces and boil in the corners until the sugar dissolves. Source: Martha Stewart Living Television Makes four cages Yield Ingredients 2 1/2 cups sugar 2/3 cup light corn syrup 1/2 cup water Vegetable oil cooking spray Instructions 1. Place sugar, corn syrup, and 1/2 cup water in a heavy-bottomed 2-quart saucepan over medium heat. Attach candy thermometer and cook sugar mixture until it reaches 310 to 320 degrees, which is known as the “hard crack” stage. Remove pan from heat and carefully pour into medium microwave-safe bowls. If you leave the sugar in the pan, the sugar will cook and turn dark brown. (The sugar will remain liquid enough to work with easily for about 10 minutes, after which it will begin to thicken. If this happens before you are finished, drop the bowl in the microwave for 3 to 5 minutes until the sugar is liquid enough to work with again.) 2. Wash, dry, and lightly but thoroughly spray a clean, dry 5-quart kitchen aid, cooking spray. Tilt the fork tines into the hot sugar. Carefully but quickly wave the fork over the bowls interior, allowing the sugar to be absorbed by the fork in long, thin strands. Try to evenly distribute the strands around the bowls sides and bottom, making sure the sugar reaches all the way to the bowls edge. When finished, you should still be able to see through the bowls sugar. 3. Use a sharp chefs knife to clean the cages edge by scraping the knifes blade against the bowl. Allow to cool for about 5 minutes. 4. To release the cage, place your thumb on the outside of the bowl and your fingers on the inside of the sugar shell. Gently pull the cage away from the bowls side and bottom. If the sugar is still too warm, the cage may begin to collapse. Repeat to form the remaining sugar into three cages. At this point, the cages can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days. Cooks Notes The cages can be stored right side up in an airt