Opened one of my bottles of syrup last week (I made homemade waffles) to find that it wasn't "syrup-y". Sadly, it was more the consistency water. After much contemplation, I realized that I miscalculated one of the ingredients - cane sugar. Whoever thought that school math skills were unimportant, never wanted to bake, cook, or can. Math skills are crucial here, and I messed up. sigh
It's a good thing I always write down my ratios for each batch. So, I sat down and recalculated what I needed in excess of what I used. I used the carpenter rule, "Measure twice, cut once", calculating and recalculating, in this case.
Guess what I'll be doing today? Yup. I'm going to fix my error. I'll be recooking my syrup, adding what I missed the first time until it transforms from watery to syrupy. That takes additional ingredients, and about thirty minutes on the stovetop. Then, I'll rebottle it.
Just a good reminder that when it comes to measuring, getting it right is important. It saves time and more importantly, it saves effort.
Ah yes, the good ol' measure twice, cut once adage (only in your case a little different). We made garlic onion relish today and had fingers crossed it would set. It's not fully set but we're calling it good enough.
ReplyDeleteHi MA:
DeleteI'll pay more attention next time, for sure! I've made the garlic onion relish before, too. It really is lovely. I can't remember whether or not mine actually set, but as we put it over goat or cream cheese to serve with crackers, it didn't really matter. Enjoy!
xoxo
Donna
sherry of createology: Good thing you checked your syrup before you shipped it to the B&B. I feel confident you will remedy the thickness.
ReplyDeleteHi Sherry:
DeleteGood thing I sent it to my BFF. She likely received it today, so we chatted about how she could recook it to get the right consistency. I told her I'm not charging her a farthing as it was all my mistake. We had a good visit, then, too, so I was happy about that. It will be right next time, for sure!
xoxo
Donna