bruleed sugars

Discussion in 'Food & Cooking' started by cajunjoe, Jan 24, 2003.

  1. cajunjoe

    cajunjoe

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    If I wanted to brulee say some pineapple (to accompany some pork and yellow mole), can I substitue the sugar type and can I add some mole spices in minor quantities, akin to a cinnamon sugar?
     
  2. chiffonade

    chiffonade

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    What kind did you want to use? I've had luck with regular granulated, brown and turbinado - but I've never tried any others. I have also never added spices to any sugar destined for the torch. I think it's pretty packed with flavor and doesn't need spices. The spices may burn. I'd do a test run with the sugars and the spices - you're not exactly experimenting with truffles.
     
  3. kuan

    kuan Moderator Staff Member

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    Just don't use the Isomalt! :)

    Kuan
     
  4. cajunjoe

    cajunjoe

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    thank you for the suggestions, I do a test in the next day or so.
     
  5. panini

    panini

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    Joe,
    I would suggest you use your spices directly on the product then torch the sugar over it. This should give you some contrast in flavor. I have added to suger only to have the seasoning burn before the sugar came to temp. But if your going for that nutty flavor then do it that way.
    good luck and let us know.
     
  6. cajunjoe

    cajunjoe

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    thanks again, panini
    thinking about it now, that seems most appropriate.