Comments on: Tocino del Cielo / Bacon from Heaven…

By: karashokit

karashokit — Mon, 13 Apr 2009 15:30:25 +0000

Hehe, malamang pamatay sa sarap ito. to die for, haha!

By: Marketman

Marketman — Wed, 14 Dec 2005 10:53:46 +0000

Cathy, thanks so much for catching that…you are right…its F not C and I always confuse them when I write, you could say I am only dylexic with temperatures…will change that. this is actually the “soft ball stage” of the sugar because as you metnion it feels like a soft ball in the cold water… Thanks so much for this input and for visiting marketmanila.com — enjoy your grueling year or two at the CIA!

By: cathyv

cathyv — Sun, 11 Dec 2005 07:39:14 +0000

Hi Mr. Marketman,
This tocino del cielo recipe looks sooo yummy and i will definitely try it one time especially this holiday season. I just want to make a correction ( if you don’t mind) about the “soft ball stage” temperature. According to my CIA Baking and Pastry textbook, the correct temperature for “soft ball stage” is 240 degrees F(not Celsius as stated) or 116 degrees Celsius. One way of testing this that I learned from my Swiss-born Chef-Instructor is to have a bowl of ice with water next to you and when the bubbling sugar syrup is slightly thickened (with no color)put a drop of it on the iced water, the syrup becomes a soft mass but still very pliable. Thank you and good luck!
Sincerely,
Cathy V
CIA Culinary Student
Hyde Park, NY

By: Marketman

Marketman — Wed, 07 Dec 2005 21:59:35 +0000

lori a, thanks for the post, I hope your tocino works out. The key is getting the sugar syrup just right… fried neurons, this dish should be called “clogged arteries” rather than bacon from heaven… lori, those egg photos you linked are brilliant. I am so jealous as I can’t take a decent photo for the life of me…plus I shake too much… gonzo, I like leche flan with a dark caramel as well, in the days ahead look out for the leche flan post!

By: lori a

lori a — Wed, 07 Dec 2005 19:56:23 +0000

my first time to post here. i’d like to thank you in advance for posting this yummy recipe! i must try this. soon. will tell you all about it. can’t wait….