Tuesday, July 26, 2011
Tuesday, July 5, 2011
Saturday, July 2, 2011
Friday, July 1, 2011
We began by heating 2 Tablespoons of golden syrup and 5 Tablespoons of sugar in a pot.
The mixture fluffed up to a thick golden mixture which we quickly spooned onto pre-sprayed trays. It set really quickly so we had to be fast.
set in big dollops of rich golden toffee, and it looked and smelled delicious.
Barbara's group of Elliot, Izack and Adam had the greatest success with their hokey pokey, which when broken apart had large craters (holes) to show where the carbon dioxide was. Check it out!
The science behind Hokey Pokey:
When the golden syrup and sugar are heated it causes a reaction with the baking soda which creates carbon dioxide. The carbon dioxide is trapped in the heavier syrupy mixture which causes it to fluff up into the thick golden mixture. As it cools it sets into a firm solid.
Time to enjoy..... Mmmmmm.......
TEAMWORK in action - evidence of everybody PARTICIPATING AND CONTRIBUTING!!!
Time to get the ginger beer strained and bottled.
Bottled, named and waiting for the ginger beer to develop it's 'fizziness'. We now await the taste test......
In a ginger beer mixture you have sugar and yeast. The yeast uses the sugar to make energy.As the energy is made so is carbon dioxide.Carbon dioxide gas dissolves into the liquid - the water and makes the water fizzy.This process is called fermentation and is the same process that’s used to make things like beer and wine.
The carbon dioxide causes the pressure inside the bottle to increase which makes the bottle feel tight and hard.When the lid is opened the carbon dioxide gas forms bubbles that rush to the top of the ginger beer to escape out of the bottle neck into the air.
What’s wet and hisses like a snake? A fizzy drink!!
- Finely grate 2 lemons and place in a heatproof bowl with the 1 cup of sugar and the dried ginger.
- Pour over 1 cup of boiling water and leave to steep for 10 minutes.
- STRAIN into a 1.5L plastic bottle in which the ginger beer will be made.
- Top up the bottle with cool water to near the top.
- Add the yeast mixture to the bottle.
- Cap the bottle tightly.
- Tip up and down to mix thoroughly.
- Put in a warm place. Leave until the bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but it is best to check regularly, as there is the risk of explosion!
- Refridgerate until thoroughly chilled.
- Open carefully outside!