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[ 4 minute read ]
Inedible and undrinkable
Good Crikeyness! I am forever surprised by how stupid I am. I have been trying to make a tart for over a year now. Most of the time I forget to buy the ingredients, a lot of other time is spent wondering how expensive, making this particular bake really is. On top of that, I am wowed by how unhealthy it is.
You know when you get an idea of what you want the tart to be like; according to your own or family's preference? You just have to have a go at it. As an adult, I don't like things too sweet anymore. I still have two sugars in my tea and coffee, but I can't eat a Snickers or Mars bar. I know that the sweetness of the sugar I buy in the shops can't be too much different to the sugar that Mars buys, so I am certain they just use more of it in their chocolate snack bars than they used to. I know that, according to my friend in The Netherlands, Kelloggs Corn Flakes in the UK has more sugar than Kelloggs Corn Flakes in The Netherlands; he tries to get me to import boxes and boxes of it through The Hoek of Holland, so he can sell it to English people in his English shops in Delft. He won't call it smuggling.
I have bought the Woodapple Jam for the tart (and the butter and flour many times over) but I wanted to make the filling (woodapple jam) a bit sharper and with a hint of something else. I suggested to myself that Nestle Carnation Condensed Milk would reduce the sweetness and add a milky background that I could use as an undertone when it is mixed with the woodapple jam.
I ran out of milk for my tea yesterday and having never gotten around to making the tart still happened to have had a tin of Condensed Milk in the cupboard. I was going to boil it in the tin for a while to make the caramel for the tart. That is the only reason anyone buys it, isn't it?
I seem to have a memory of being able to pour condensed milk from the tin , like evaporated milk. The only time I ever had to use a spoon to get it out of the tin was when it had turned to caramel. Not these days! There is so much sugar in it that you almost cannot pour it at all. Nestle knows that everyone wants to use it for cakes, tarts and sweet pies, so they have added so much sugar that many of us no longer need to boil it to turn it into a sticky caramel, except it isn't caramel and it doesn't taste like caramel (or milk). I shudder to think what would happen if I actually did boil it for an hour.
As I said, I have two sugars in my tea. I don't put sugar in my tea if I use Nestle Carnation Condensed Milk instead of real milk. It really is that sweet. In fact, I have to have a weaker tea than I like, because otherwise, to lighten it I have to use too much sweetened condensed milk, which makes my tea either too weak or too sweet. What is going on?
I looked up Nestle Condensed Milk and discovered that right from the late 1800s it has always been sweetened. I am pretty sure I used to be able to drink it from the tin when I was younger.
Today, I completely opened the tin to get at the milk and one level(ish) tablespoon was enough to lighten my tea; and it was too much sweetness - more than two sugars it seems.
Interestingly though, it doesn't seem to have a lot of lactose in it; at least my body doesn't think so.Bear that in mind lactose intolerant people but don't take my word for it.
I cannot think of anything I can use condensed milk for these days other than in tea or coffee. Weird. I am going to have to experiment with evaporated milk - which does have significant lactose in it.
Hmmm... If I really believed that we might be attacked by aliens and need to hide underground for a hundred years, I might consider that bags of sugar might get wet, so I could buy thousands of tins of sticky sweet milk, I suppose.
I think a 20cm tart using woodapple jam, butter and evaporated milk and other flavours (ginger, vanilla, salt, cinnamon, lemons) would cost me over £5 just for the ingredients. It really is a fools errand to try to make it. No wonder people buy ready made addictive rubbish from supermarkets.
If only manufacturers would stop putting sugar in stuff, the price would come down, and we could all decide how sweet we want something - Double Win!
Another one: Mulberry Molasses - waaaay too sweet! Yet, they don't add sugar to it. I can't use it for anything! Ah! maybe a walnut and lime cake with a hint of rum.
I know sugar is a good preservative but I do wish I could just buy tinned fruit without sugar. Pick the pears, cook 'em and put them in tins; same with apples (apple sauce without the sugar), damsons (they turn mushy); and bananas (also mushy).
Sweet tarts and milky tea
All my posts: https://learn1.open.ac.uk/mod/oublog/view.php?u=zw219551
or search for 'martin cadwell -caldwell' Take note of the position of the minus sign to eliminate caldwell returns or search for 'martin cadwell blog' in your browser.
I am not on YouTube or social media
[ 4 minute read ]
Inedible and undrinkable
Good Crikeyness! I am forever surprised by how stupid I am. I have been trying to make a tart for over a year now. Most of the time I forget to buy the ingredients, a lot of other time is spent wondering how expensive, making this particular bake really is. On top of that, I am wowed by how unhealthy it is.
You know when you get an idea of what you want the tart to be like; according to your own or family's preference? You just have to have a go at it. As an adult, I don't like things too sweet anymore. I still have two sugars in my tea and coffee, but I can't eat a Snickers or Mars bar. I know that the sweetness of the sugar I buy in the shops can't be too much different to the sugar that Mars buys, so I am certain they just use more of it in their chocolate snack bars than they used to. I know that, according to my friend in The Netherlands, Kelloggs Corn Flakes in the UK has more sugar than Kelloggs Corn Flakes in The Netherlands; he tries to get me to import boxes and boxes of it through The Hoek of Holland, so he can sell it to English people in his English shops in Delft. He won't call it smuggling.
I have bought the Woodapple Jam for the tart (and the butter and flour many times over) but I wanted to make the filling (woodapple jam) a bit sharper and with a hint of something else. I suggested to myself that Nestle Carnation Condensed Milk would reduce the sweetness and add a milky background that I could use as an undertone when it is mixed with the woodapple jam.
I ran out of milk for my tea yesterday and having never gotten around to making the tart still happened to have had a tin of Condensed Milk in the cupboard. I was going to boil it in the tin for a while to make the caramel for the tart. That is the only reason anyone buys it, isn't it?
I seem to have a memory of being able to pour condensed milk from the tin , like evaporated milk. The only time I ever had to use a spoon to get it out of the tin was when it had turned to caramel. Not these days! There is so much sugar in it that you almost cannot pour it at all. Nestle knows that everyone wants to use it for cakes, tarts and sweet pies, so they have added so much sugar that many of us no longer need to boil it to turn it into a sticky caramel, except it isn't caramel and it doesn't taste like caramel (or milk). I shudder to think what would happen if I actually did boil it for an hour.
As I said, I have two sugars in my tea. I don't put sugar in my tea if I use Nestle Carnation Condensed Milk instead of real milk. It really is that sweet. In fact, I have to have a weaker tea than I like, because otherwise, to lighten it I have to use too much sweetened condensed milk, which makes my tea either too weak or too sweet. What is going on?
I looked up Nestle Condensed Milk and discovered that right from the late 1800s it has always been sweetened. I am pretty sure I used to be able to drink it from the tin when I was younger.
Today, I completely opened the tin to get at the milk and one level(ish) tablespoon was enough to lighten my tea; and it was too much sweetness - more than two sugars it seems.
Interestingly though, it doesn't seem to have a lot of lactose in it; at least my body doesn't think so.Bear that in mind lactose intolerant people but don't take my word for it.
I cannot think of anything I can use condensed milk for these days other than in tea or coffee. Weird. I am going to have to experiment with evaporated milk - which does have significant lactose in it.
Hmmm... If I really believed that we might be attacked by aliens and need to hide underground for a hundred years, I might consider that bags of sugar might get wet, so I could buy thousands of tins of sticky sweet milk, I suppose.
I think a 20cm tart using woodapple jam, butter and evaporated milk and other flavours (ginger, vanilla, salt, cinnamon, lemons) would cost me over £5 just for the ingredients. It really is a fools errand to try to make it. No wonder people buy ready made addictive rubbish from supermarkets.
If only manufacturers would stop putting sugar in stuff, the price would come down, and we could all decide how sweet we want something - Double Win!
Another one: Mulberry Molasses - waaaay too sweet! Yet, they don't add sugar to it. I can't use it for anything! Ah! maybe a walnut and lime cake with a hint of rum.
I know sugar is a good preservative but I do wish I could just buy tinned fruit without sugar. Pick the pears, cook 'em and put them in tins; same with apples (apple sauce without the sugar), damsons (they turn mushy); and bananas (also mushy).