I got to know Tanghulu for the first time a few months ago, during the early hours of the morning. While passed through my country Social media Nutrition, I came across ASMR Video From a Creator exceeds and strikes in skewers of glossy fruits and the institute. A group of full peeled mandarin, strawberries, hawthorn berries, green and red grapes shining on a phone screen such as jewelry that you like only but you can not touch them. I never touched anything more than Tanghulu at that glorious moment.
The traditional Chinese light meal became an internet feeling early last year, however, its origins date back to the Song Dynasty (960-1279). The legend says that when the favorite emperor is fortunate, following a two -week diet of sugar -plated hawthorn, he recovered it in the end. Today, in China, Tanghulu is no longer distinguished for its supposed medical benefits – it is a festive food that is usually enjoyed to enter good luck in the new year and New Moon’s year.
A direction for Tangolo initially started in South Korea, with K-pop Jenny and Jessu stars from BlackPink made the light meal in their 2020 “BlackPink: Light Up the Sky”. Since then, Tanghulu’s reputation has become universal and many have tried to make her herself, albeit dangerous. Although Tanghulu calls for only a few steps, its most treachered and volatile step – is to make sugar syrup. Certainly handling boiling sugar is difficult and comes with serious health consequences if the appropriate precautions are not taken.
Here to help you stay safe in the kitchen, there is Chef Trung Vu, which is a chef of pastries and bread arts in Institute for Cooking Education (ICE) University campus of New York City. The Chef VU gave some tips and tricks on how to handle hot sugar so that you can make a lot of Tanghulu as your heart wants from the comfort of your home.
What you wear on kitchen matters
Hot sugar can easily reach temperatures up to 400 degrees, so safety He is Paramount, VU Strip. He recommended wearing long sleeves or, even, a heavy jacket in the kitchen to protect your arms from bullous sugar stains.
Fu said: “Whenever I teach my students here in the ice and cook sugar, we wrap our arms.” “This way if anything arises, at least it will strike our chefs jacket.”
He added that wearing rubber or latex gloves will not protect you from sugar burns and may get worse.
“If you put any sugar on your glove, and now, your glove is completely stuck to you. I will wash my hand and purify, but certainly don’t put gloves,” the clearest vu.
If you should burn yourself, he said it is important to remain calm and not to wipe the burn, as this will only exacerbate it. Instead, make sure that direct access to the sink and running cold water immediately over the burning area.
Get rid of a saucepan and use a sauteer pan
Most of the recipes for Tanghulu call for medium to large size to cook sugar. However, Fu said that the fried pan is actually a better option: “Sotty frying pan will not have very high walls, and in this way, you can avoid some extent.
If you do not have a fried frying pan and insist on using a saucepan, make sure to choose a frying pan with a suitable size based on the amount of sugar and fruits that you plan to use. There is a good base that your sugar solution fills nearly three quarters to an inch of your destiny.
Leave the sugar alone
Fu said: “I would like to say that the largest base for cooking sugar, especially for something like this, is to leave it alone, in fact, as much as possible.” “It is very normal when we are in the kitchen and we have food on the stove we want to move. But the problem of moving the sugar that is cooking is that you encourage crystallization.”
White sugar is made of microscopic crystals. When boiling with water, the sugar will return to its original structure – or the crystal – when it becomes saturated. This means that there is more sugar (dissolved) in the solution, which is usually possible. This occurs when the boiled solution temperature decreases, which leads to excessive amounts of sugar from the solution and crystals.
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“At a point, when all sugar dissolves in water, it seems wet,” Vo explained. “But sometimes when you cook sugar, if your destiny is not completely clean or if you put a spoon or a spoon inside the sugar and start stirring, you give sugar a point to start forming the first crystal. Once the crystal is formed inside the sugar solution, it becomes a chain reaction.”
If you notice crystallization, try painting on both sides of the pan with water. Water will help sugar to melt and soluble again. VU also recommended the use of reverse sugar, a liquid mixture of monochid glucose and fructose. Commonly volatile sugars include corn or honey syrup.
He said: “If you even add a small amount of sugar that turns to your sugar solution while cooking it, it will help him prevent him from crystallizing.” In addition, adding a small amount of acid, such as a Tatar cream or a few drops of lemon juice, can help in sugar solution to control crystallization.
When making a drink, the general percentage that must be followed is part of the sugar for one part. “This helps the sugar to heat evenly, so that it does not burn aside from the sugar and the other part of it is the sparkling sugar,” said Fu.
Cook your sugar until you see a naked hint of brown color
Sugar syrup used in Tanghulu is clear in color, not cloudy or brown. To achieve this clear stage, make sure that the sugar reaches a temperature ranging from 300 to 310 degrees Fahrenheit. Anything above it and your drink manages the risk of switching to caramel.
“I would also go further to say that sugar has a higher heat, so I will not cook my sugar solution like very low flame or very low fire,” said Fu. “If the bubbles flow strongly, then any crystallization may occur somewhat comes out of bubble measures, while if you have a less heat, this usually leads to more crystallization opportunities.”
VU added that the deportation is important to consider when cooking sugar. Sugar will continue to rise in the temperature even when the stove is turned off due to both the frying pan and sugar.
“If I aim to 300 degrees so that sugar does not have a color inside, it is possible that I will remove it from heat or extinguish heat somewhere about 285 to 290 degrees – or at least, reduce heat at this stage – in this way not only moves from perfect consistency and the ideal color to sudden color.”
