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Discussion in 'Professional Pastry Chefs' started by justpicked, May 3, 2013.
....Its grainy(crystalized=ish)....can I do anything to it to save it?
You may be able to add some fresh cream and reboil, try it with a smaller portion first to see
I get this sometimes, I've always presumed that it was slightly off heat when I added my butter and cream. Re-boil it, add a little more cream and let it boil for about a minute. Always worked for me, but I probably use a different recipe to you.
Either way, if its already broken, you might as well try to fix it, its only getting thrown away as it is.
Can also add corn syrup and heat just enough for the crystals to dissolve, that will preserve your syrup consistancy instead of thinning it.
Next time add a bit of cream of tartar. And when you stir it don't stir It high to sides of pan.