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Recipes

Making Pomegranate Molasses

I admit it, Food52 is causing me to make more stuff.  Well, maybe its not them, its still winter here and I want to make things in the winter. My little experiments in flavor. This time its Pomegranate Molasses. Looked easy enough, so went and bought juice. Here is the original article at Food 52 or at Alton Brown who I think had it long ago. And here is my attempt at it and how it went.

How it went making things

Slowly, very slowly. Maybe its just my desire to take things slowly. Or a gas stove that seems to have 3 levels; low, hot, hotter. So much so, I have a cast iron enameled topper for it. Which works great for slowing the cooking and spreading the heat. Even with heavy pans. I would recommend it. Would add a link, but I bought it at the Columbus Farmer’s Market a few years ago.

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Starting Pomegranate Molasses
Time to start Pomegranate Molasses

Things started about 5 one fine afternoon. Expecting to be wrapped up by 7 or 8. Mixing and stirring the 3 simple ingredients together.

Getting Started

Turned things down to a nice simmer after getting things just below  a boil and the sugar dissolved properly. Slowly simmering. And wait….

Waiting at 6
One Hour down

More stirring happens. And more waiting. This takes some time apparently.

Pomegranate Molasses
Stirring the Pomegranate Molasses
3 hours
Still making Pomegranate Molasses
Still not Molasses
Still not Molasses

This was getting long. Thankfully, I have books and the interwebs to use. I gave up on the last shot when 8:30 hit. But it did finsh up really well around then. And damn its delicious. I plan to do it again. Maybe a higher temp and closer watch.

Finished Pomegranate Molasses
Finally done…Pomegranate Molasses
Pomegranate Molasses
  • 4 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice

This really isn’t hard if you have made Apple Butter or even caramelized(yum) onions. Put everything in a heavy-bottomed  pan. Over medium heat, cook, stirring as needed until the sugar dissolves.

Now, reduce the heat to medium-low and cook for 70 to 80 minutes(took me a lot longer). Basically, until things are the consistency of thick syrup.

Allow to cool for 30 minutes and then transfer the molasses to a glass jar to finish cooling, before covering for storage. It will keep, in the refrigerator, for up to 6 months.

Recipes

Making Momofuku’s Soy Eggs

Yes, the Momofuku’s soy eggs have  been done everywhere, including food52 a month or so ago. I made them then and they worked perfectly following the boil, cook and cool method. Have to post my most recent experience making them.

 

Of course, there are about 100 ways to get here boiling the eggs and

Boiling Water
Water ready for the eggs

keeping the yolks so soft they spill out.  I used  6 minutes and 50 seconds in boiling water. Then there is a much the same recipe that calls for 5 minutes and ten seconds. Then there is my friends method of putting the eggs in cold water, bring to a boil and letting sit for 10 minutes. And Momofuku’s method of 41 minutes in  a hot bath. Well, you all understand. I was thinking of trying the last but no thermometer and my stove is finicky at low settings.

The second and third times, it did not work so well. Once the eggs peeled badly and the last time, urgh, soft-boiled eggs. But it was to late in the evening to make a dinner for 6 eggs. But then, I forgot the “Boil” for 6:50, and turned off the heat.  I really should pull out my Escoffier and see what he says about this mess.

Cooling the eggs
Melting the ice

So, off to boiling the eggs, plunging them into ice water and cooling the wonderful little shells of joy. Here is the basics of the recipe.

 

Waiting on the eggs
Waiting for the noms
Momofukou's Soy eggs
Momofuku’s Soy eggs

Momofuku’s Soy Eggs
Makes 6 eggs

  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar
  • 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
  • 6 large eggs

Cooking and peeling went well, this time. The simplicity of this recipe and the delicious result, make the repeated efforts to get the eggs correct worth it.  For a week after you have a wonderful bit of sunshine to put into your salads, on your soups or just to nipple on for lunch or snacks. The sweetness of the sherry and salty umami from the soy are perfectly matched here and don’t overpower the egg itself.

Try them. You’ll become a champion for them.

Wait…footnote:

I love everytime I make them while a stir the eggs….I get to lick my fingers. Yumm.

http://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs