{"id":589,"date":"2009-03-18T20:56:43","date_gmt":"2009-03-18T18:56:43","guid":{"rendered":"http:\/\/www.all-things-me.net\/blog\/2007\/02\/03\/about"},"modified":"2009-06-12T20:11:46","modified_gmt":"2009-06-12T18:11:46","slug":"an-alchemist","status":"publish","type":"post","link":"https:\/\/www.all-things-me.net\/blog\/2009\/03\/18\/an-alchemist","title":{"rendered":"An alchemist"},"content":{"rendered":"<p>Time and time again I&#8217;m amazed by the magic of cooking.<\/p>\n<p>Not too long ago I made Pioneer Woman&#8217;s recipe &#8220;<a href=\"http:\/\/thepioneerwoman.com\/cooking\/2008\/12\/make-this-cake-today-trust-me\/\">Grandma Iny&#8217;s Prune Cake<\/a>&#8221; where you make an icing from sugar, buttermilk, baking soda, syrup, butter, and vanilla extract. It needs to be boiled for a while but it must not reach <a href=\"http:\/\/en.wikipedia.org\/wiki\/Soft-ball_stage#Sugar_stages\">a soft ball stage<\/a>. I didn&#8217;t have any idea what kind of stage that might be so I just boiled it until it looked something like in the photos. (I may&#8217;ve cooked it too long but anyway. It ended up being a syrupy-looking thing (maybe the caramel stage) and it was easily pourable. And the whole thing was delicious. That&#8217;s the main thing.) At first I was sceptical: the thing started boiling, then foaming (all but fluffed right out of the pan) which I think could be the butter&#8217;s fault (it wasn&#8217;t the artery-clogging kind). But I waited patiently for the syrup to appear. I actually scooped a bit of the foam off because I was afraid the butter was not right for the recipe. Suddenly &#8212; very very quickly &#8212; the foam went down and it turned into syrup.<\/p>\n<p>Today I decided to try a fudge recipe where you had to boil sugar, cream, honey, and butter to the soft ball stage of 116 degrees Celsius. (I was going to buy a thermometer but forgot.) Once again, the butter started foaming (so it wasn&#8217;t the &#8220;healthy&#8221; butter&#8217;s fault although the real butter foams in a lot more controlled manner) and I started doing the water test: drop a bit of the syrup to cold water and once it&#8217;s forms into a soft ball when it hits the water, it&#8217;s ready. I waited and waited, and stirred. And put a few drops of it in the water &#8212; getting only slightly white sugar water. At one point it was still very foamy but a little thicker than it had been before so I decided to try my luck: it actually seemed to harden a little in the water so I took it off the burner, even though I thought &#8220;it&#8217;s foam, it can&#8217;t work&#8221;. In an instant (a few seconds, seriously) it turned into something I could really call fudge. Wow! Then I started mixing in the flavours: white chocolate (yummmm), ginger jam (odd but it&#8217;s in the recipe &#8212; gotta try it), and dried cranberries. Little by little I started believing I may&#8217;ve actually managed to do this right. Now it&#8217;s cooling down right behind me &#8212; I&#8217;m just inhaling the smelly goodness since it&#8217;ll take a while for it to be ready for cutting.<\/p>\n<p>I only wish I could succeed in normal cooking. It seems I only get the cakes and other treats right, and my regular food comes out bland or just weird. Maybe it&#8217;s because dessert-making is more of an exact science?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time and time again I&#8217;m amazed by the magic of cooking. Not too long ago I made Pioneer Woman&#8217;s recipe &#8220;Grandma Iny&#8217;s Prune Cake&#8221; where you make an icing from sugar, buttermilk, baking soda, syrup, butter, and vanilla extract. It needs to be boiled for a while but it must not reach a soft ball [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-589","post","type-post","status-publish","format-standard","hentry","category-my-home"],"_links":{"self":[{"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/posts\/589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/comments?post=589"}],"version-history":[{"count":3,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/posts\/589\/revisions"}],"predecessor-version":[{"id":978,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/posts\/589\/revisions\/978"}],"wp:attachment":[{"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/media?parent=589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/categories?post=589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.all-things-me.net\/blog\/wp-json\/wp\/v2\/tags?post=589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}