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dragonlady7via http://ift.tt/2a5Tp3r:buttons-beads-lace replied to your post “I used to be a professional bartender. I used to make great drinks…”
so (a) I assumed that honey would dissolve in about the same way as sugar even though I never put honey in things, which I should not have assumed. knowing a few sciences led me astray there :) (b) as far as I know, you can still dissolve a decent amount of sugar in water at cold-ish/room temps, it’s just really slow. but idk how “a decent amount” by chemist standards compares to “enough to make a drink taste sweet”.
IDK actually how much honey relative to how much sugar really dissolves– I know there are conversion charts for how much sweetness honey adds per tablespoon etc. compared to sugar, but I haven’t consulted any, I’ve just developed a working rule of thumb kind of knowledge by making a lot of iced tea in half-gallon Ball jars.
“a decent amount” of sugar to make simple syrup is no less than 1:1, which won’t happen at room temp no matter how you stir. You can make reasonable drinks at 2:1 water to sugar, but only if you’re not really adding ice. Which I do. I like ice in things.
I have a better grasp of the scientific method than many people, which shocks me (a lot of it is also just common-sense troubleshooting, but your average person will make repeated attempts and change multiple variables each time, which makes the procedure meaningless, and drives me crazy), but I am a disaster when it comes to actually measuring anything with numbers.
Semi-relatedly, I was thinking the other day that I wish they taught things in school more generally. Like, the scientific method for day-to-day troubleshooting (you know, establish a hypothesis, isolate variables, run your simulation, compare results: voila, now you know it’s definitely the battery that’s shot, not the charger), but also basic food safety and sanitation practices, and like, how not to contaminate your measuring scoop, that kind of thing. I don’t mean we should make our kids do internships in restaurant kitchens, but, I mean, understanding how to sterilize a surface and what counts as recontaminating it would be really good solid information to have before you go out into the world. Do Girl Scouts do merit badges in that? Because that seems really really useful to know.
so (a) I assumed that honey would dissolve in about the same way as sugar even though I never put honey in things, which I should not have assumed. knowing a few sciences led me astray there :) (b) as far as I know, you can still dissolve a decent amount of sugar in water at cold-ish/room temps, it’s just really slow. but idk how “a decent amount” by chemist standards compares to “enough to make a drink taste sweet”.
IDK actually how much honey relative to how much sugar really dissolves– I know there are conversion charts for how much sweetness honey adds per tablespoon etc. compared to sugar, but I haven’t consulted any, I’ve just developed a working rule of thumb kind of knowledge by making a lot of iced tea in half-gallon Ball jars.
“a decent amount” of sugar to make simple syrup is no less than 1:1, which won’t happen at room temp no matter how you stir. You can make reasonable drinks at 2:1 water to sugar, but only if you’re not really adding ice. Which I do. I like ice in things.
I have a better grasp of the scientific method than many people, which shocks me (a lot of it is also just common-sense troubleshooting, but your average person will make repeated attempts and change multiple variables each time, which makes the procedure meaningless, and drives me crazy), but I am a disaster when it comes to actually measuring anything with numbers.
Semi-relatedly, I was thinking the other day that I wish they taught things in school more generally. Like, the scientific method for day-to-day troubleshooting (you know, establish a hypothesis, isolate variables, run your simulation, compare results: voila, now you know it’s definitely the battery that’s shot, not the charger), but also basic food safety and sanitation practices, and like, how not to contaminate your measuring scoop, that kind of thing. I don’t mean we should make our kids do internships in restaurant kitchens, but, I mean, understanding how to sterilize a surface and what counts as recontaminating it would be really good solid information to have before you go out into the world. Do Girl Scouts do merit badges in that? Because that seems really really useful to know.
