« Livre de cuisine/Tire de la Sainte-Catherine » : différence entre les versions
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{{duo ébauche|ébauche cuisine|ébauche Québec}} |
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{{à traduire}} |
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La '''tire Ste-Catherine''' est un bonbon typiquement [[québécois]]. Voici une recette: |
La '''tire Ste-Catherine''' est un bonbon typiquement [[québécois]]. Voici une recette: |
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*125 ml (1/2 |
*125 ml (1/2 tasse) mélasse |
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*125 ml (1/2 |
*125 ml (1/2 tasse) sirop |
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*250 ml (1 |
*250 ml (1 tasse) brown sugar |
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*250 ml (1 |
*250 ml (1 tasse) white sugar |
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*65 ml (1/4 |
*65 ml (1/4 tasse) butter |
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*1 cuillère à table vinaigre blanc |
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*1 tbsp. white vinegar |
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*1/4 |
*1/4 cuillère à thé cream of tartar |
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Method |
Method |
Version du 23 janvier 2006 à 02:10
La tire Ste-Catherine est un bonbon typiquement québécois. Voici une recette:
- 125 ml (1/2 tasse) mélasse
- 125 ml (1/2 tasse) sirop
- 250 ml (1 tasse) brown sugar
- 250 ml (1 tasse) white sugar
- 65 ml (1/4 tasse) butter
- 1 cuillère à table vinaigre blanc
- 1/4 cuillère à thé cream of tartar
Method
Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.
Bring to a boil over low heat until the mixture registers 140° C (260° F). If you don't have a candy thermometer, don't panic. You'll just have to test it several times.
Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.
Mix in the baking soda.
Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.
Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them.
Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors.
Place on a buttered plate or wrap in waxed paper