Did not find answer through search… so I’m asking…
Trying to bake a pie, and all good looking recipes call for corn syrup. In my country (Poland) we don’t use it… I don’t think I’ve seen it in Taiwan either.
Does Costco have it? I need to get it in Taichung.
Corn syrup? It’s the worst you can add … it’s basically fructose.
Substitutes are golden syrup, honey, maple syrup or simply a sugar syrup … but all of these are sweeter than corn syrup. Use less and add a little water?
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You should be able to get it at a DIY baking store. Not sure what baking stores you have there in Taichung but it certainly is available in Kaohsiung. If you want to ask for it by name it is called: 玉米糖漿 yu4 mi3 tang2 jiang1. Failing that you could order it online here: goods.ruten.com.tw/item/show?21305161049046
that’s the thing… we don’t use it in Poland… and I’m trying to make “American Style” macadamia nut pie. All recipes I found have corn syrup. My bf seem to really like the “nut” pies, so I want to try~
[quote=“Belgian Pie”]Corn syrup? It’s the worst you can add … it’s basically fructose.
Substitutes are golden syrup, honey, maple syrup or simply a sugar syrup … but all of these are sweeter than corn syrup. Use less and add a little water?
Responses to dumb posts were sent from my Nexus 7, I hate Apple BTW, with Tapatalk 8[/quote]
I don’t know what “golden syrup” is made from, but the others have slightly different tastes from corn syrup, especially maple. As the world’s foremost baker, you should know that sometimes you use strange stuff to achieve a particular texture or flavor. Would you bake soft, chewy cookies with butter just because margarine sucks?
Dumb responses to posts were sent from my aging laptop, INTRUDERALERTINTRUDERALERTKILLTHEHUMANOIDS, with fingers on keyboard.
[quote=“Varmint”][quote=“Belgian Pie”]Corn syrup? It’s the worst you can add … it’s basically fructose.
Substitutes are golden syrup, honey, maple syrup or simply a sugar syrup … but all of these are sweeter than corn syrup. Use less and add a little water?
Responses to dumb posts were sent from my Nexus 7, I hate Apple BTW, with Tapatalk 8[/quote]
I don’t know what “golden syrup” is made from, but the others have slightly different tastes from corn syrup, especially maple. As the world’s foremost baker, you should know that sometimes you use strange stuff to achieve a particular texture or flavor. Would you bake soft, chewy cookies with butter just because margarine sucks?
Dumb responses to posts were sent from my aging laptop, INTRUDERALERTINTRUDERALERTKILLTHEHUMANOIDS, with fingers on keyboard.[/quote]
Depends on the margarine … some do not or have few transfat. Finding them is the hard part as they are more expensive and no one really cares in Taiwan … but butter is a good product used by people long before margarine, also used in cookie baking … but lard was used even more I think due to cost. And give me a reason why one could not bake soft chewy cookies with butter. Warmer weather calls for adaptation of fats and ingredients used. Lard is healthier then some margarines and not everyone is a vegetarian.
But back to syrup … syrups are made by boiling a mix of sugar and water, or juice of a tree … or juice of sugarcane which is available at almost every wet market or night market, street corner … buy it and boil it down until the right temperature and consistancy. I’ve done it and it was a very nice syrup, almost honey like texture, takes 30-60 minutes. Be carefull tho, sugar burns can be nasty.
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:mrgreen:
[quote=“Belgian Pie”]
But back to syrup … syrups are made by boiling a mix of sugar and water, or juice of a tree … or juice of sugarcane which is available at almost every wet market or night market, street corner … buy it and boil it down until the right temperature and consistancy. I’ve done it and it was a very nice syrup, almost honey like texture, takes 30-60 minutes. Be carefull tho, sugar burns can be nasty.
Responses to dumb, smartass posts were sent from my Nexus 7, I hate Apple BTW, with Tapatalk 8
:mrgreen:[/quote]
So no need to add anything to this sugar cane juice? It will thicken on its own while boiling?
[quote=“mukashi”][quote=“Belgian Pie”]
But back to syrup … syrups are made by boiling a mix of sugar and water, or juice of a tree … or juice of sugarcane which is available at almost every wet market or night market, street corner … buy it and boil it down until the right temperature and consistancy. I’ve done it and it was a very nice syrup, almost honey like texture, takes 30-60 minutes. Be carefull tho, sugar burns can be nasty.
Responses to dumb, smartass posts were sent from my Nexus 7, I hate Apple BTW, with Tapatalk 8
:mrgreen:[/quote]
So no need to add anything to this sugar cane juice? It will thicken on its own while boiling? [/quote]
It’s been a while so I looked op the procedure chewingcane.com/make_cane_syrup.html
I don’t quite remember doing it that way tho … afterwards it’s a base to make rum.
Syrups boiled from water, sugar mixture can be made too, depending on time boiled they can be almost clear to golden to brown.
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I will take a trip to Costco to check if they have the Karo brand that I saw on-line. If not… depending on the time before cooking, I’ll go with honey or sugar cane juice/syrup (never tried it…). Thanks~