How to make ‘stock’ amber color


Many housewives buy water (colored water) sold in the market to store meat, fish, and shrimp … But do it yourself, you will find it doesn’t take much time, but the quality and color are much better.

Fish stock more water, eye-catching colors. Image: Bui Thuy.

Material

Using the cup is a popular tool in baking, each European cup produces about 250 grams (with a small bowl of rice), the Southerners call it.

– 2 small bowls of sugar (500 ml)

– 1 small bowl of fresh coconut water (250 ml). Should use old coconut water, the aroma is stronger. If you want a thicker, more viscous texture, reduce the amount of coconut water.

– 1 tbsp cold water (15ml)

– 1 tablespoon honey (15 ml)

– 1/2 teaspoon white vinegar / or lemon juice (to prevent sugar).

Making

Note the whole process of just shaking the pot (do not stir, do not touch the sugar. Because if disturbed, the sugar / crystallization).

The ribs are made of homemade water, the ribs are amber, very expensive.  Photo: Bui Thuy.

The ribs are made of homemade water, the ribs are amber, very expensive. Image: Bui Thuy.

Put 1 tablespoon of cold water, 2 small bowls of sugar into the stainless steel sauce pan (inox pot, do not use the non-stick pan). Moderate heat for about 1 minute, when the sugar is running, gently shake the pot until the sugar is evenly melted and gradually flowing into the water.

2 minutes, the sugar melted and started to evaporate, then simmer, shake the pot occasionally to melt evenly.

Simmer until 10 minutes, the sugar is boiling and bubbles / large bubbles (because by that time the sugar is completely melted), the sugar color reaches dark amber (reddish brown), turn off the heat and shake. evenly pot.

Take out the pot, let it cool down. Add honey, vinegar / or lemon juice (so that the color doesn’t become sugar / hard and sticky). Shaken.

Boil 2 small bowls of coconut water (500ml), gently put in a pot of caramel sauce (the reason to heat the coconut water because if it is cooled, it will easily splash and cause danger).

Place on the stove to simmer, stir well and cook for 2 minutes. Turn off the heat, wait for the mixture to cool. Fill a small glass bottle with colored water, cover and store in a cool place. At room temperature, colored water can last for more than a month and still has a sticky, coconut-scent.

Bui Thuy

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