The Providence Journal |
Smart Cooking: Sorbets put fruit flavor front and center
The Providence Journal Increase the heat to high, and cook the syrup until it reaches the firm-ball stage and registers 245 degrees to 250 degrees on a candy thermometer; the bubbles will be very large and the mixture will be very thick. While the syrup is cooking, combine ... |
Wednesday, August 31, 2016
Smart Cooking: Sorbets put fruit flavor front and center - The Providence Journal
Smart Cooking: Sorbets put fruit flavor front and center - The Providence Journal
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