Syrups

Question 1

Simple Syrup 1:1

Answer 1

48 oz granulated sugar
48 oz room temp water
M: measure separately, stir together until dissolved
DO NOT HEAT

Question 2

Rich Demerara Syrup 2:1

Answer 2

100 oz demerara sugar
50 oz warm water
M: Combine sugar and water in a pot, bring to a simmer, stir until dissolved, remove from heat.

Question 3

Cinnamon Syrup 1:1

Answer 3

64 oz granulated sugar
64 oz water
16 cinnamon sticks
M: Break up cinnamon sticks and place in sauce pan over heat. Toast for 1-2 minutes and then remove from heat. In a separate vessel, blend sugar and water to create a simple syrup. Add cinnamon sticks to syrup, vacuum seal. Sous Vide at 135 F for 4 hours.

Question 4

Pecan Orgeat

Answer 4

4 cups pecans
64 oz granulated sugar
64 oz water
pinch salt
M: Toast pecans in a sauce pan, careful not to burn. Combine with simple syrup mixture, vacuum seal. Sous vide at 135 F for 2 hours.

Question 5

Orgeat

Answer 5

64 oz sugar
64 oz water
.8 oz almond extract
.8 oz orange flower water
M: Make a simple syrup. Combine with almond extract and orange flower water.

Question 6

Pineapple Syrup

Answer 6

32 oz granulated sugar
32 oz pineapple, cored and cubed
M: De-skin and de-core a whole pineapple. Chop into cubes and cover with sugar in a cambro. Cover and place in fridge for at least 12 hours. Strain off fruit and sugar. Measure Brix content with refractometer. Target Brix level between XX and XX. If Brix is too low add sugar until in target range. If Brix is too high, reincorporate fruit to lower. Add 2 tsp of bloomed ticaloid 210s.

Question 7

Strawberry syrup

Answer 7

32 oz strawberry
32 oz granulated sugar
M: Remove tops and hulls of strawberries. Cover in sugar and allow to sit for at least 12 hours. Strain off fruit and sugar. Measure Brix content with refractometer. Target Brix level is between 48 and 52.If Brix is too low add sugar unti in target range. If Brix ix too high, reincorporate fruit to lower.

Question 8

Butter Washed Ketel One

Answer 8

2 liters Ketel One
24 oz butter
M: melt butter over low heat, making sure not to burn. Pour melted butter into Ketel One (NOT VICE VERSA). Let sit for one hour, stirring frequently. Place in freezer overnight. Strain, and skim off all fats.

Question 9

Expresso Syrup

Answer 9

32 oz pulled espresso
16 oz granulated sugar
M: heat espresso over low heat. Fold in granulate sugar, whisking frequently to incorporate. Let cool.

Question 10

Hibiscus grenadine

Answer 10

64 oz granulated sugar
64 oz Pom
16 oz Hibiscus
M: dissolve sugar in POM juice. Add hibiscus flower, let sit at room temperature for 12-24 hours. Strain off flowers.

Question 11

Earl Grey Honey

Answer 11

64 oz honey
64 oz water
24 packets Earl grey tea
M: bring water to a boil. Add earl grey tea, let steep for 10 minutes to create a strong tea. Strain off tea. Combine with honey, stirring to incorporate.

Question 12

Lavender thyme honey

Answer 12

64 oz honey
64 oz water
8 oz lavender
8 oz thyme
M: dissolve honey into water. add lavender and thyme, stirring briefly to incorporate. vacuum seal, sous vide at 135 for 2 hours. Strain off lavender and thyme.

Question 13

Gunpowder Tea

Answer 13

64 oz water
1.12 oz green tea
M: Bring water to a boil, add tea. Let steep for 10 minutes, strain off tea.

Question 14

Elderflower Foam

Answer 14

4 egg whites
2 oz lemon
2 oz St. Germain
M: load iSi Siphon with gg white, St. Germain, and Lemon. Shake thoroughly and charge with 1 canister. Let sit in fridge for at least 1 hour.

Question 15

Coconut Cream

Answer 15

64 oz coconut cream
pinch salt
2 tsp xanthan gum
M: combine coconut cream with salt and xanthan gum. Mix vigorously to incorporate, watching to make sure xanthan gum does not chunk.

Question 16

Shoyu Simple

Answer 16

64 oz simple syrup
4 oz soy sauce
M: combine

Question 17

Oleo Saccharum

Answer 17

700 g lemon swathes
700 g granulated sugar
M: swathe lemons, making sure to collect as little pith as possible. combine lemon and sugar in cambro, seal, and shake thoroughly, incorporating lemon and sugar. Let sit in fridge for 24 hours. Strain.