Monday, June 29, 2015

Pickled Strawberry Preserves


Pickled Strawberry Preserves
David, 2015-06-29 05:09

Pickled strawberry preserves recipeWith some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark caramel, a squeeze of tangy citrus, or a jolt from coffee. And I also like anything that highlights seasonal fruits and berries, which tend to straddle the sweet-tangy side, as apricots, plums and berries sometimes do.
A frequently asked question I get is about dialing down the sweetness in desserts, and as a recipe developer and tester (and taster!), my response is that I test recipes with various quantities of ingredients (from butter and flour, to sugar and leavener) until I get it to where I like it. I was recently reading about the test kitchen of Ottolenghi, and one of the collaborators on their cookbooks said, “If something says 1/3 of a teaspoon, you’ll bet it’s been tested with 1/2 of a teaspoon and a 1/4 of a teaspoon.” Like other recipe testers, I go through the same thing, testing and tweaking as I go. So if you ask me if you can change it, I don’t advise it because I’ve already tasted it a number of ways and like it best the way I present it.
Pickled strawberry preserves recipe(That said, tastes changes over time, including mine. And I’ve been known to go back and update and change recipes that I’ve made for years if I’ve discovered something else works better, find a new ingredient, or if I can make streamline the recipe to make it easier. Recipes aren’t cast in stone and there’s no rule that says you can’t change it to your liking. But I always advise giving a recipe a go as written first, then tweaking it the next time you make it.)
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