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With wild honey at $2 for 500g it had to be done: Experiments in Sugar

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Being an engineer there weren’t so many measurements except TEMPERATURE!

 

Kitchen Thermometer

 

Each was half Huletts soft brown sugar (i.e. the cheap stuff that is everywhere here) and half runny brown honey, splash of water and a bit of yellow baking margarine.

 

From the left 120°, 140°, 150°

 

From the left 120° (soft ball), 140°, 150° (hard crack + more flavour!)

 

120° (soft ball close to toffee in the mouth),

 

120° (soft ball – close to toffee in the mouth),

 

140° and 150° (hard crack – underneath)

 

 

Here’s one I made earlier! The goats milk cherry fudge.

 

 

The complete line up with soft ball, hard crack, cherry fudge and butterscotch on right

 

 

 

Make your Bacon

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This is so simple – courtesy of some Scottish inspiration during our visit in the holidays and some reading of the River Cottage Handbook No. 13 Curing and Smoking by Steven Lamb. And yes a Parma is on the way – if we can wait!

 

 

The first cut

 

 

The first three slices

 

 

In the pan

 

 

Streaky

 

 

Streaky in the pan

 

 

The view from Villa Straylight: evening temperature inversion

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The evening temperature inversion:

 

 

Evening Temperature Inversion at The Troutbeck School

 

Evening Temperature Inversion at The Troutbeck School

 

Evening Temperature Inversion at The Troutbeck School

 

 

And, the morning temperature inversion:

Morning Temperature Inversion at The Troutbeck School

 

Morning Temperature Inversion at The Troutbeck School

 

Morning Temperature Inversion at The Troutbeck School