Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Orgeat


Rien
 Share

Recommended Posts

  • 4 weeks later...

What could be worse than getting off work at 8:00, coming home and having to make a batch of orgeat?

 

Batch 9.  Same as Batch 8.  I'm waiting for it to cool so I can homogenize it, and add the orange flower water.  I am so hot and thirsty.

 

Link to comment
Share on other sites

  • 4 weeks later...

Batch 10.  It seems a batch of orgeat is lasting me about three weeks.  Ingredients for batch 10 the same as Batch 9.  One difference:  batch 9 was rather thin, so I cooked batch 10 to a more syrupy consistency.  Probably too viscus to homogenize.

 

It will be interesting to see if the fat of batch 10 eventually separates or not but I'm guessing the result will be OK.  Taste is great.

 

Link to comment
Share on other sites

On 5/11/2021 at 9:59 AM, JoNorvelleWalker said:

The batch did not fit in the jar.  Oops.

 

 

I'm sure you know how to solve that issue

  • Like 1

It's almost never bad to feed someone.

Link to comment
Share on other sites

  • 5 weeks later...

Batch 11.  Made as near as possible to batch 10, as batch 10 had been my best.

 

Ingredients have remained the same since batch 8:

90g blanched Spanish almonds

90g apricot kernels

350ml water

300g sugar

20ml orange flower water

 

 

I succeeded.  With practice orgeat is getting easier.  When cooked to a light syrup there is no need to homogenize.  I am enjoying the fruits of my labor as we speak.  Along with a few peanuts.

 

  • Like 2
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...