Brazilian Waxing For Men

Oggi vi presento lo zenzero candito o meglio sarebbe dire brillantato perchè così si chiama il procedimento che ho utilizzato. La canditura richiede delle autoclavi con una temperatura costante di 70° che in casa è impossibile da riprodurre.

Per questa preparazione dovete prendervi del tempo ed esattamente 7-8 gg. Una volta superati i 7 gg avrete dei canditi ottimi anche utilizzati come digestivo o per profumare una bella tazza di the.

Ingredienti:

• 
  
  
  1 kg di radice di zenzero pelata



• 2.200 kg of sugar
• 400 grams of glucose
• 2 liters of water 3 lemons

Cut the ginger into cubes 1x1 cm, or if you prefer slices. Bring to a boil three pots with water.

Plunge ginger in the first pot, add the juice of 1 lemon cook for 30 minutes.

Drain after 30 minutes and repeat for the second pot with another lemon. Repeat a third time.

Drain and pour into a large pot.

to leave for a pot of 2 kg sugar, glucose and water. Ebollizzione Bring to low heat and boil for 10 minutes.

Turn off the syrup and pour it into the pot where you have placed the ginger. Stir and let stand covered with a lid.

Repeat this process 3 times per day in the same way for 3 days.

The 4th day reinforced the syrup with 200 grams of sugar and cook for 10 minutes. Pour hot over the ginger and let stand. Repeat 3 more times per day for 3 or 4 days.

The candied ginger is ready when it will be completely transparent and has taken on a color like the first picture.

At this point after heating the syrup pour it on zezero and let stand a few minutes.

Drain and place it on waxed paper to cool it slightly.

Pass the candy in it lightly with granulated sugar candy. Let it sit still on the parchment paper (not the same as above) and then packaged. I have prepared much of the packets with the label!

NB Be careful how you pour the syrup because it should never heat it too fast tantomento burn!