Caramel Color
Monahan
it be found?
Thanks for your help.
B. Green
Monahan <mon...@s-way.com> wrote in message
news:SMa86.30762$jD6.1...@e420r-sjo3.usenetserver.com...
> What is caramel color? Does it change the taste of the recipe? Where can
> it be found?
>
> Thanks for your help.
Hi,
Caramel colour is attained from 'burned' sugar,that is to say, you put sugar
in a pan and heat it until it turns dark, to the colour you seek.
Takes a bit of practice, is a bit messy. Get water into the pan to thin the
mixture a bit once it is dark, do not let it harden. Make yourself a
solution of water with the (now) caramel disolved in it.
I have never made it, but envision that if you let it get hard in the pan,
it will take a bit of work to get it out, short of using a chisel.
I have heated sugar for making snow candy, as well as for making simple
syrup.
--
--bg
~~~~~
**Reply to group, my incoming server is down and always has been.
=======================
>
>
Kalish
about a teaspoon of unsweetened cocoa or even instant coffee - it's
not enough to add flavor but it darkens the dough quite well.
On Sun, 14 Jan 2001 00:22:51 -0500, "Monahan" <mon...@s-way.com>
wrote:
bsa...@ix.netcom.com
>
> Monahan <mon...@s-way.com> wrote in message
> news:SMa86.30762$jD6.1...@e420r-sjo3.usenetserver.com...
> > What is caramel color? Does it change the taste of the recipe? Where can
> > it be found?
> >
> > Thanks for your help.
> =============
> Hi,
> Caramel colour is attained from 'burned' sugar,that is to say, you put sugar
> in a pan and heat it until it turns dark, to the colour you seek.
> Takes a bit of practice, is a bit messy. Get water into the pan to thin the
> mixture a bit once it is dark, do not let it harden. Make yourself a
> solution of water with the (now) caramel disolved in it.
> I have never made it, but envision that if you let it get hard in the pan,
> it will take a bit of work to get it out, short of using a chisel.
> I have heated sugar for making snow candy, as well as for making simple
> syrup.
> --
You can let it get hard. After it is cooked let it cool and then pour hot
water into the pan. The caramel sugar will dissolve but it may take a while.
If you use a non-stick pan the hardened caramel will come off looking somewhat
like pieces of brittle. Break it up, put it in a small canning jar and add
some boiling water. Not too much or you will get a runny too-clear juice.
Shake it once in a while. The caramel will dissolve.
It will keep for a long time.
Don't add water to the hot caramel. It is probably around 300 degrees and it
will spatter violently.
If you have a candy thermometer use it to cook the sugar to the crack or hard
crack temperature, somewhere between 290 and 310 degrees.
Bert
Nidorina
* Exported from MasterCook *
Caramel Color
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Machine Recipes Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
4 tablespoons water
In a heavy saucepan, combine the sugar and water. Bring mixture to a
boil
over medium heat; let boil for about 15 minutes, stir frequently with a
wooden spoon. (Don't panic. It will harden, soften, and smoke during
this
process.)
Remove pan from heat when the mixture turns a very dark molasses color.
Allow the mixture to cool completely about 10 minutes. At this point,
you
may think you've made a mess and your pan is trash. don't worry!
When the mixture is cool, add 1/4 cup boiling water. Return the pan to
the
stove, stir over medium heat for about five minutes until it becomes a
smooth, thin liquid. Cool completely; store in a covered jar at room
temperature indefinitely.
Source:
"www.sonic.net/webpub/bread-machine/breadmachine.html"
- - - - - - - - - - - - - - - - - -
-
NOTES : READ INSTRUCTIONS CAREFULLY!
Add 1 tablespoon caramel coloring to your bread doughs to give
them a dark color (it won't add sweetness).
You can also brush it on pumpernickel and black breads as a
glaze
before baking them in the oven.
Dick Margulis
to use Dutch cocoa ("Dutch process" means treated with alkali). Dutch
cocoa comes in a range of colors and the black type, used for coloring
bread, is not available in any retail brands. You might be able to get
some from a baker who uses it, but not very many do.
Kalish
cabinet, bought at my local Stop & Shop (supermarket) - similar
cannister as Hershey's regular unsweetened cocoa, but with a silver
label ($2.19 for 8 oz/226 g) - on the side it says, "Hershey's
European Style Cocoa is "Dutched" cocoa. Dutching is a process which
neutralizes the natural acidity found in cocoa powder. This results
in a darker cocoa with a more mellow chocolate flavor than Hershey's
[regular] cocoa..." As I said, I have used this very successfully in
darkening rye breads.
On Sun, 14 Jan 2001 16:00:56 -0500, Dick Margulis <marg...@fiam.net>
wrote:
Dick Margulis
That's news to me. In the past Hershey's only sold their regular
(natural) cocoa, which routinely received better reviews that all the
fancy expensive brands. Anyway, as I am unfamiliar with the product, I
don't know how dark it is; but the black cocoa I referred to in my
earlier post doesn't have any chocolate aroma or flavor to speak of; it
really is just for coloring. I'm not much of a fan of Dutch cocoa
myself.
Dick
Linda Smith
http://www.kingarthurflour.com/cgibin/htmlos/0217.5.563884021418426633
Linda Smith
Clayton, California
On Sun, 14 Jan 2001 19:34:17 -0500, Dick Margulis <marg...@fiam.net>
Puester
It is listed in the King Arthur Flour catalog:
http://www.kingarthurflour.com
and they say it's for adding color to "dark" breads.
gloria p
B. Green
knowing about) check around at:
http://www.hersheys.com/index.shtml
Also see:
http://www.acri-cocoa.org/acri/
--
--bg
~~~~~
**Reply to group, my incoming server is down and always has been.
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Kalish <mkalis...@yahoo.net> wrote in message
news:3a624103...@news.earthlink.net...
Dick Margulis
When a company history portrays its founder as a nice man, it is
sometimes helpful to seek out other sources. Look up the economic and
social history of Hershey PA in any comprehensive book of American labor
history for a contrasting view. ;-)
Dick
B. Green
I made my remark as a result of seeing a bio of the founder, IIRC it was on
A&E, were they wrong?
I take it he might have been a bit of a conservative, but it seems he went
*miles* overboard vis a vis providing homes and quality community living for
his employees, as well as massive and significant charitable work in the
field of orphanages, schools for unwanted children, things like that.
I understand the bulk of the profit from their products still goes to these
projects.
To what is it you refer, any specific instances?
--bg
==============
Dick Margulis <marg...@fiam.net> wrote in message
news:3A643575...@fiam.net...
Dick Margulis
Right. That's the company line. However, Hershey PA was the original
company town. You rented a house from the company you worked for. You
shopped in stores owned by the same company. Your wages were calculated
to just cover rent and necessities, so you could never save enough to
leave. Essentially this is indentured servitude. Hershey invented the
system.
At least that's one interpretation, and it seems to me it is at least as
reasonable an interpretation as the version you heard.
Dick
Rhonda
Your explaination sounds completely logical to me. I do wonder if the
part about "Hershey inventing the system" is accurate. The whole
concept is exactly like the town my Grandparents were from, which was
owned by the local paper mill. I thought the paper mill got the
concept from the Railroad Company before that... Did Hershey pre-date
the railroad?
Rhonda.
On Wed, 17 Jan 2001 07:08:49 -0500, Dick Margulis <marg...@fiam.net>
wrote:
>bg,
Dick Margulis
maybe other kinds of mining towns) worked. So you're probably right that
Hershey did not invent the system (guessing that 1903 isn't early
enough); but he certainly has a reputation for having perfected it.
B. Green
I'm pretty sure the production I saw was on A&E, and cannot see -
investigative journalism being what it is - that Hershey would be able to
mask that of which you speak.
Here is the URL for their rather large annual report.
http://www.hersheys.com/annualreport/
The topic intrigues me, I will be looking at it further.
On their homepage, a quick perusal shows no mention of their charitable
endeavours or history.
You have not commented on their orphanage projects, which I recall were
ongoing, and a major and substantial focus of the company .
Ever hear of them?
--bg
==============
Dick Margulis <marg...@fiam.net> wrote in message
news:3A658B51...@fiam.net...
Dick Margulis
I was only talking about Hershey the person, who is long dead. The
modern Hershey company is a fine, upstanding organization, and the town
appears to be in good shape. I presume that the sins of the past have
long been absolved through good works. Nonetheless, when you read
history, you always have to keep in mind the interests of the author and
consider whether there might be something omitted or glossed over that
an author with different interests might treat differently. Company
histories are always suspect, particularly so in Hershey's case. Look,
if you were employed by any company's marketing and public relations
department, you would not last long in your job if you decided to write
an honest history that exposed negative information about the company's
past, would you?
As for A&E, that stands for "arts and entertainment." You might get a
different perspective on The History Channel <g>.
Dick