uses for corn syrup - Page 2

chefhow · #16 10-30-2009, 06:49 PM

Nothing to be embarrassed about, I currently have a jar of the fake stuff, a jar of both light and dark of the real stuff and a jar of black strap. They all have a special place and a use.

allie · #17 10-30-2009, 07:55 PM

Nothing to be embarrassed about....I have bought the same brand to serve on pancakes at home, too. I can't deal with maple anything because it gives me extreme headaches when I smell it. My kids could care less about me spending $10 on a small bottle of the real stuff.

BTW, almost every time we travel south to visit my family, we eat at Waffle House. Love those hashbrowns!

We don't have Waffle House in northern Indiana.

ChefRay · #18 10-30-2009, 07:59 PM

Quote:

Originally Posted by allie

Nothing to be embarrassed about....I have bought the same brand to serve on pancakes at home, too. I can't deal with maple anything because it gives me extreme headaches when I smell it. My kids could care less about me spending $10 on a small bottle of the real stuff.

BTW, almost every time we travel south to visit my family, we eat at Waffle House. Love those hashbrowns!

We don't have Waffle House in northern Indiana.

I'm a huge fan of Waffle House. It's by far my favorite diner and the only chain that I'm really fond of.

chefhow · #19 10-30-2009, 08:18 PM

Quote:

Originally Posted by ChefRay

I'm a huge fan of Waffle House. It's by far my favorite diner and the only chain that I'm really fond of.

Smothered, covered, and chunked!

B.Adams · #20 10-30-2009, 09:55 PM

LOL first time I was in a Waffle House was in Atlanta, GA and the locals called it the awful waffle, don't know what they were talking about I was in heaven LOL.

B.Adams · #21 10-31-2009, 01:52 PM

OK just got back from the local grocery store and the only thing I could find is Karo brand Light Corn Syrup and Dark Corn Syrup right with the Maple Syrups.

ChefRay · #22 11-01-2009, 03:40 PM

Quote:

Originally Posted by chefhow

Smothered, covered, and chunked!

Smothered, covered, chopped, chunked, diced, and capped. If I can talk the cook into it, a fried egg on top makes it all really come together.

Also, the term "Awful Waffle" is just to deter people who aren't in the know so that it's not too crowded when we want to go for breakfast at 3AM.

bughut · #23 11-01-2009, 04:46 PM

So can I cook with the stuff? What if anything will i be substituting? Could it maybe be caramelised to make a tart tatin? I'd love the corn syrup flavour through the apples.

Any ideas?

ED BUCHANAN · #24 11-02-2009, 07:13 AM

I have started to use it in salad dressings instead of sugar as it also adds body and helps dressing cling to greens.

allie · #25 11-02-2009, 10:44 AM

I've used it in barbecue sauce in the past or in baked beans. Anymore I use cane syrup for those applications.

chefhow · #26 11-02-2009, 11:28 AM

Quote:

Originally Posted by bughut

So can I cook with the stuff? What if anything will i be substituting? Could it maybe be caramelised to make a tart tatin? I'd love the corn syrup flavour through the apples.

Any ideas?

I would suggest you sautee the apples in the Karo or Corn Syrup instead of sugar and then make your syrup with a combination of sugar and corn syrup.

bughut · #27 11-02-2009, 01:41 PM

~Thanks for all the comments and suggestions. It seems, as i had hoped, that it can replace other syrups and sugars in cooking. As you can imagine, I'd rather learn from you guys, than risk what's left of my precious stash.

I've made lovely salad dressing too Ed. One in particular, that worked well was with a salad I'd added dry roasted pine nuts and pecans to. I'd previously made honeyand Dijon mustard. But the syrup gives it something extra.

I'll give your idea a go Chef how. Cheers

ED BUCHANAN · #28 11-02-2009, 01:49 PM

Quote:

Originally Posted by bughut

~Thanks for all the comments and suggestions. It seems, as i had hoped, that it can replace other syrups and sugars in cooking. As you can imagine, I'd rather learn from you guys, than risk what's left of my precious stash.

I've made lovely salad dressing too Ed. One in particular, that worked well was with a salad I'd added dry roasted pine nuts and pecans to. I'd previously made honeyand Dijon mustard. But the syrup gives it something extra.

I'll give your idea a go Chef how. Cheers

Try it in cole- slaw instead of sugar, it makes the total dressing cling to the slaw instead of watering out on bottom of bowl, and it is also not grainy like sugar.

bughut · #29 11-02-2009, 02:36 PM

Try it in cole- slaw instead of sugar, it makes the total dressing cling to the slaw instead of watering out on bottom of bowl, and it is also not grainy like sugar.
__________________

I've never used sugar in coleslaw Ed. Never heard of it being used either. Maybe its one of those UK_USA things.

I do love many coleslaw versions... On a salad bar in Louisianna thet were using Brocolli stalks...Brilliant. I'd never have thought of using them. I also love Thai style with green papaya and peanuts among other things.

I'll try adding some syrup next time. Just a wee bit tho 'cos I'm not sure sweetness is to most folks taste in these parts

ChefRay · #30 11-02-2009, 10:02 PM

Quote:

Originally Posted by bughut

Try it in cole- slaw instead of sugar, it makes the total dressing cling to the slaw instead of watering out on bottom of bowl, and it is also not grainy like sugar.
__________________

I've never used sugar in coleslaw Ed. Never heard of it being used either. Maybe its one of those UK_USA things.

I do love many coleslaw versions... On a salad bar in Louisianna thet were using Brocolli stalks...Brilliant. I'd never have thought of using them. I also love Thai style with green papaya and peanuts among other things.

I'll try adding some syrup next time. Just a wee bit tho 'cos I'm not sure sweetness is to most folks taste in these parts

Try some broccoli stalks, shallots, garlic, and hominy caramelized in a pan with light corn syrup and plated with the sharpest cheddar you can find. It's outstanding.