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FRED QUESTION
Is refiner's syrup the same as cane syrup? In other words, is Steen's syrup the same as Lyle's Golden syrup? Thanks.
ROSE REPLY
Lyle's Golden syrup is a natural byproduct of cane sugar refining. It is cane syrup with no artificial colors flavors or preservatives.
I'm not familiar with Steen's syrup. Lyle's is the only refiners syrup I know of. Look on the label of the Steen's to see what it contains. A side-by-side tasting is the best test. as they say, the proof is in the syrup -- or was that pudding?!
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Comments
Hi Rose-
The Steen's bottle says:
INGREDIENTS: Only pure sugarcane juice, slow-simmered in open kettles until it's just the right clarity and consistency.
It also mentions (in screaming all-caps) its lack of any additives. Heh, who knew that the ingredients list can be used for additional marketing? I suppose I'll have to get a jar of Lyle's to compare. Steen's is based in Louisiana, so it's probably better distributed in the Southern US.
Posted by: Fred | March 1, 2006 9:09 PM #
If you store your yeast in the refrigerator or freezer do you need to remove it and bring it to room temperature before using in a recipe?
Posted by: Diana Terry | March 2, 2006 1:44 PM #
no--you can use it straight from the freezer.
Posted by: Rose Levy Beranbaum | March 2, 2006 2:21 PM #
Hey Rose,
I did a taste test, Lyle's and Steens, and find that they are quite similar. Steens is thinner and darker, Lyle's is thicker and lighter, but their flavors are really very closely related.
I'd thought that Steens was somehow much different in flavor, but a side by side taste test has shown me that they have a LOT more in common than I'd realized.
I substitute Steens for molasses, since I don't see the point of keeping both in the pantry. (I do have some Lyle's, and try to keep a small stock of it since it's kind of hard to find here.)
Posted by: Anna | March 5, 2006 10:48 AM #
Rose, I'd like to try your honey buttercream recipe, but I prefer the taste of Lyle's Golden Syrup to honey. Would I be able to replace honey with the Lyle's?
Posted by: AnnieBlue | May 13, 2007 11:43 PM #
do the neoclassic, replacing the corn syrup with lyle's.
Posted by: Rose Levy Beranbaum | May 14, 2007 5:30 AM #
I just made some royal icing and the recipe says it can be left out for up to 6 hours, covered tightly. I have a lot left over, can I refrigerate the rest and use it tomorrow?
Posted by: Barbara | June 2, 2007 11:56 PM #
I don't think you need to worry about refrigerating it - it will probably solidify long before you would need to worry about it going bad, but I guess the only way to find out is to give it a try. It might be helpful to place a damp towel on the surface of the icing before you seal it up tightly. Air (especially dry air) is what you want to avoid.
Posted by: Patrincia | June 3, 2007 5:31 AM #
Barbara,
Here is what Rose recommends in the Cake Bible "Store: 3 days lightly covered. The icing becomes slightly spongy on standing - rebeat lightly if necessary".
As far as I know Royal icing should not be put in the fridge.
Rozanne
Posted by: Rozanne | June 3, 2007 9:55 AM #
Barbara,
It should read "tightly covered" and not "lightly covered". Sorry.
Rozanne
Posted by: Rozanne | June 3, 2007 10:16 AM #
I have a question about the use of White Chocolate in cakes.
Can any one tell me if their is any other reason besides flavor, that would cause you to put White Chocolate in a cake?
It seems to me that white Chocolate has such a subtle flavor you almost do not know it's in the cake. Thanks, Rick b
Posted by: Rick Beaudin | September 19, 2007 6:24 PM #
the lecithin in the white chocolate acts as an emulsifier and the cake will rise slightly higher. the cocoa butter has a sharp melting point which means it's firm until you put it in your mouth and then melts with a burst of flavor.
Posted by: Rose Levy Beranbaum | September 19, 2007 9:05 PM #
My mail man just dropped off this, it is really special!
http://www.hectorwong.com/roselevy/ItaliaMajare2007/LylesGoldenSyrupWithRose.html
Posted by: Hector | October 31, 2007 12:08 AM #
Wow, yours looks a lot different than the kind I can get here. Mine comes in a glass jar (looks like a jelly jar). Those look like corn syrup bottles--and are probably much easier to use. It is great to see Rose on the tag!
Posted by: Matthew | October 31, 2007 12:32 AM #
new packaging, just released.
Posted by: Hector | October 31, 2007 1:40 AM #
Where are you located Matthew?
Posted by: Patrincia | October 31, 2007 12:03 PM #
In the UK we buy this in tins but sometimes it is available in jars. It is an ingredient I am never without, as soon as it is low I replace it. As a child, when I had a much sweeter tooth I used to have it on bread and butter, we called it Syrup Butties! Now I only use it in recipes.
Posted by: Jeannette | October 31, 2007 12:20 PM #
I have made and continue to make Cordon Rose Banana Cake. Every time I make it, there is a coin size area right in the centre which remains wet and unbaked. The rest if fine. Also the cake requires at least 50 to 55 minutes in the oven.
I have tried in a different oven as well.
Rose.... Any suggestions?
Thanks
P.S. The pan is the correct size.
I weigh ingredients. I butter & flour the sides of the pan.
Posted by: Carol | December 5, 2007 8:59 AM #
Carol,
If you have to go that long over the recommended baking time, then I think that is a definite sign that your oven(s) temperature is inaccurate. Why don't you try raising it 25 degrees?
Posted by: Matthew | December 5, 2007 9:13 AM #
Carol - you can also try the up-side-down flower nail trick too. The flower nail acts as a heating rod in the center of the cake, helping it to bake.
Posted by: Patrincia | December 5, 2007 11:30 AM #