tag:blogger.com,1999:blog-385143706027043400.post3849222029801442328..comments2023-10-31T05:48:48.994-07:00Comments on The Cook's Broth.... HAS MOVED TO: andyoliverchef.com: Palm SugarAndyhttp://www.blogger.com/profile/17139203623942482844noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-385143706027043400.post-84287879181823288992011-03-22T23:07:37.927-07:002011-03-22T23:07:37.927-07:00robyn. cant say exactly as they seemed to have th...robyn. cant say exactly as they seemed to have three big woks of the stuff boiling down at different stages at any one time. <br /><br />but judging by the number of batches they did when we were there it cant have taken more than an hour. the sugar at the end (when cooled) is still soft enough to break lumps of and crush with your hands. imagine dark stuff is much firmer no?Andyhttps://www.blogger.com/profile/17139203623942482844noreply@blogger.comtag:blogger.com,1999:blog-385143706027043400.post-50212886125943004182011-03-21T18:06:17.036-07:002011-03-21T18:06:17.036-07:00Andy, do you remember about how long the coconut f...Andy, do you remember about how long the coconut flower sap was boiled for? I've long been wondering why Malaysian coconut palm sugar, which is made in exactly the same way as Thai coconut palm sugar, is dark brown when Thai sugar is that caramel-y yellow. Down here they cook it for about 3 hours. Up there?<br />Thanks.Robynhttps://www.blogger.com/profile/16906568354410679764noreply@blogger.comtag:blogger.com,1999:blog-385143706027043400.post-9264254987879221092011-03-17T10:33:17.685-07:002011-03-17T10:33:17.685-07:00Mate, your trip sounds awesome.Mate, your trip sounds awesome.Michael Knightnoreply@blogger.comtag:blogger.com,1999:blog-385143706027043400.post-29124583874320927982011-03-17T09:01:14.085-07:002011-03-17T09:01:14.085-07:00great pics!! Keep them coming along with interesti...great pics!! Keep them coming along with interesting stories!!pieternelnoreply@blogger.com