Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Glazed Carrots

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Dilbert



Joined: 19 Oct 2007
Posts: 1175
Location: central PA

PostPosted: Sat Sep 05, 2015 5:03 pm    Post subject: Glazed Carrots Reply with quote

Glazed Carrots

This is a old time dish - but still a goodie. The recipe is simple - carrots, water, pinch of salt, maple syrup.

However there is a bit a trick to making it all work and it may take more than one attempt to produce a good result. Takes about 20 minutes of frequent attention - you really can't set a timer and walk away.

Peel and slice carrots into sticks - uniform thickness is a benefit - cut to 3 - 4 inches (7.5-10 cm) length.

Boil the carrots with a pinch of salt in a shallow pan about 4-5 minutes - then drain all but 1-2 teaspoons (5-10 ml) of the water.


Do not overcook ! This is the first part of the 'trick' - the carrots will continue to cook in the syrup, and not only continue to cook time-wise, but the (reducing) syrup attains higher temperatures than boiling water and cooks the carrots 'faster' - I use the prong of a sharp fork to judge doneness - the fork should only penetrate slightly before hard resistance.

Add 2 tablespoons (30 ml) of maple syrup - real maple syrup - not maple flavored pancake stuff....


Increase the heat to boil down the maple syrup; the initial bubbles in the pan will be large, as the syrup reduces the bubbles get smaller. Reduce the heat as the syrup gets thicker - because it can quickly get too thick.


Don't go overboard thinking thicker is better - this is the second part of the trick - reduce it quickly so the carrots don't turn to mush, and do not make it too thick. Too thick makes for teeth stuck together and when plated and the syrup cools - a glued together mass of too soft carrots.....

Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group