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….

By: fried-neurons

fried-neurons — Tue, 06 Dec 2005 14:39:29 +0000

Wow. That sounds incredibly sinful!

By: bugsybee

bugsybee — Tue, 06 Dec 2005 13:46:03 +0000

I don’t care if these clog my arteries, give me more unwanted pounds or keep me up the whole night because of acid reflux. Yummy!

By: lori

lori — Tue, 06 Dec 2005 04:56:59 +0000

I have an ongoing love affair with the egg. No other food is more perfect for me. As for the tocino del cielo, personally, I can eat three in one go without batting an eyelash or needing a heartburn pill! :P

By: gonzo

gonzo — Tue, 06 Dec 2005 04:50:06 +0000

Too much for me, sugar and egg yolk overkill. I grew up with tocino del cielo from my grandmother’s house; as a kid all i could manage was a small bite or two. today i would never go near the stuff. yuck.

I can eat leche flan though, esp the kind with the ‘air holes’ in it (i.e. not the ultra rich & creamy kind), and with the sugar syrup just on the side of ‘slightly burnt’.

By: Gigi

Gigi — Tue, 06 Dec 2005 03:29:43 +0000

This is enlightening for me. Tocino del cielo is often interchanged with leche flan. I think I’ll have to just lick my computer screen for now for a quick fix. Great post, MM! Hey, I hope you’re in some fitness regimen!