Comments on: In the Shadow of Dinner https://www.saltshaker.net/20100805/in-the-shadow-of-dinner Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 11 Mar 2014 11:30:09 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20100805/in-the-shadow-of-dinner#comment-200337 Sat, 07 Aug 2010 18:16:49 +0000 https://www.saltshaker.net/?p=4506#comment-200337 In reply to Marc.

It does work for candy making, but that’s a completely different “animal” so to speak. Liquid glucose is available here and it does work for making some kinds of frosting, but in the vein of what’s called pastillage, that sort of firm, smooth coating that is wrapped around a cake to make a smooth surface to decorate. It sets too hard to do the “fluffy” sort of frosting. Likely there’s some sort of workaround, but sometimes, substitutes just don’t pull it off and only the real thing will work.

]]> By: Marc https://www.saltshaker.net/20100805/in-the-shadow-of-dinner#comment-200334 Sat, 07 Aug 2010 14:38:44 +0000 https://www.saltshaker.net/?p=4506#comment-200334 Sugar & Spice Frank passed me a great tip for substituting light corn syrup for candy making with glucose. I can’t find the liquid variety but most pharmacies or health food stores carry boxes of glucose powder. After digging around, I found a site that said to take 1 part glucose powder and .75 parts water and boil the mixture for 3 minutes for glucose syrup. It seems a little bit thin compared to light corn syrup but it works well for most candy making since you have to boil the water out anyway to reach requisite temps. I’m still trying to find a proper glucose/water ratio for the equivalent to light corn syrup for non-candy making recipes but have had no luck. Maybe you don’t need to add water at all and simply measure out the powder in the same quantity as corn syrup?

]]> By: dan https://www.saltshaker.net/20100805/in-the-shadow-of-dinner#comment-200323 Fri, 06 Aug 2010 23:20:50 +0000 https://www.saltshaker.net/?p=4506#comment-200323 In reply to pedro.

There really is no substitute that works the same way. Here in Argentina it’s usually just called by the brand name of the only one that seems to be available – Kero.

]]> By: pedro https://www.saltshaker.net/20100805/in-the-shadow-of-dinner#comment-200322 Fri, 06 Aug 2010 21:48:05 +0000 https://www.saltshaker.net/?p=4506#comment-200322 hello dessert looks great! i like the the fluffy white frosting, in the recipe i see light corn syrup… what is this called in spanish or how do you subsitute it? gracias

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