C&D's Golden days of yore recipe
- Thread starter drinkthekoolaid
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Excellent video. Thanks for sharing it.
It surprises me on two counts. First of all, that a commercial pipe tobacco blender is sharing his proprietary recipe. Secondly, is the butt-load of stuff cooked into it.
Cooking a sugar solution with acid (tartaric, in this instance; lemon juice or citric acid, when making jelly or jam) converts the sucrose into a much sweeter tasting sugar.
It tastes sweeter for the same weight of sugar, because the disaccharide (the dextrose of table sugar) is cleaved in half, to form fructose and glucose--twice as many molecules, so "twice" the concentration of sweetener by weight.
I was relieved to see that the spices were bagged and steeped in the solution, rather than blenderized and added directly. Unwilling to create such a top dressing myself, I will take a wild guess, and say that it tastes like Christmas candies and cookies.
Unfortunately, he does not show the manner in which the top dressing is applied to the blended tobacco.
Bob
It surprises me on two counts. First of all, that a commercial pipe tobacco blender is sharing his proprietary recipe. Secondly, is the butt-load of stuff cooked into it.
Cooking a sugar solution with acid (tartaric, in this instance; lemon juice or citric acid, when making jelly or jam) converts the sucrose into a much sweeter tasting sugar.
It tastes sweeter for the same weight of sugar, because the disaccharide (the dextrose of table sugar) is cleaved in half, to form fructose and glucose--twice as many molecules, so "twice" the concentration of sweetener by weight.
I was relieved to see that the spices were bagged and steeped in the solution, rather than blenderized and added directly. Unwilling to create such a top dressing myself, I will take a wild guess, and say that it tastes like Christmas candies and cookies.
Unfortunately, he does not show the manner in which the top dressing is applied to the blended tobacco.
Bob
Plöjarn
Active Member
The experiments i’ve made with sweet casings all resulted in an unpleasant taste of burnt sugar. So is this the trick? To cook it with acid.
I will have to try! Back to the lab! (Kitchen that is)
I will have to try! Back to the lab! (Kitchen that is)
You could do a quick test using any jam, jelly or marmelade. The cooking is already done. (Maybe accompany with some butter and a glass of cold milk?)
Bob
Bob
leverhead
Well-Known Member
Or you could try honey, it's fructose and glucose.
ChinaVoodoo
Moderator
What a stand up guy! C&D must be a great place to work. Best tobacco company, EVER!(Maybe if we praise them enough, they'll hint at quantities and proportions)
Nice video.. By adding cream of tarter all he did was make invert sugar which you can readily buy. I wonder if it is cheaper for him to make rather than buy it. I also liked the fact that he is identified as "Head Blender". I get a little annoyed that anyone that makes a pipe blend is usually automatically called "Master Blender" Thanks for posting
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