Clean Tanghulu Messes: Easy Pan Solutions

If you've been making tanghulu, a traditional Chinese snack of fruit coated in crunchy sugar, you may be left with a pan that's difficult to clean. To clean your pan, fill it with water and bring it to a boil over medium-high heat. The film of sugar will eventually dissolve. Alternatively, fill the pan with water and add some bicarbonate of soda, which will help to clean burnt bits from the bottom of the pan. Bring this mixture to a boil for about 20 minutes.

Use a stainless steel pan

To get tanghulu off your pan, you should use a stainless steel pan. This is because enamel-coated pans hold onto too much heat, which makes the process more difficult.

To clean the pan, start by adding water on top of the hardened sugar. It is recommended to add a generous amount of water. Place the pan on the stove and turn it on to medium-low heat. This will help to soften the hardened sugar and dilute it. Once the sugar has dissolved, pour the water down the drain. If there are any little bits remaining, repeat the process until the pan is clean.

Another method for cleaning stainless steel pans involves using baking soda and vinegar. Fill your dirty pan with equal parts water and vinegar and bring the mixture to a boil. Then, add 2 tablespoons of baking soda, remove from the heat, and let the pan soak for up to 15 minutes. After soaking, discard the liquid and use a sponge or scouring pad to scrub away any remaining bits. If spots remain, apply a paste made of baking soda and a small amount of water, let it sit for a few minutes, and then scrub again.

It is important to note that mixing baking soda and vinegar can cause a somewhat explosive reaction. Therefore, it is recommended to slowly add the baking soda to the boiling water. Additionally, always test cleaning methods on a small, inconspicuous portion of the pan to ensure that the surface will not be damaged.

Clean the pan with water and bicarbonate soda

To clean a pan with water and bicarbonate of soda, start by adding enough water to the pan to cover the bottom. Bring the water to a boil, then place the pan in the sink.

Add a cup of white vinegar to the hot water in the pan. The vinegar will help neutralise odours in the pan and loosen baked-on food residue.

Next, add two tablespoons of bicarbonate of soda. You should expect to see the bicarbonate of soda and vinegar begin to bubble and fizz as soon as they come into contact with each other.

Let the mixture fizz for a few minutes in the sink while the pan cools off. The fizzing of the vinegar and bicarbonate of soda will help lift caked-on food residue.

Using the scouring side of a sponge, scrub the inside of the pan vigorously, focusing on any stained or scorched areas.

Finally, dump out the mixture in the sink, rinse with hot water, and wash with dish soap and a clean sponge. Then dry with a clean dish towel.

Dry the fruit thoroughly

Drying the fruit thoroughly is a crucial step in the tanghulu-making process. The fruit must be completely dry, as any moisture will prevent the syrup from adhering properly. The drying process ensures that the sugar coating sticks to the fruit and creates a crunchy shell.

To dry the fruit, start by washing the fruit and removing any stems or leaves. Then, use a clean kitchen towel or paper towels to pat the fruit dry. Make sure to get rid of any excess water. You can also let the fruit air dry on a baking rack. This step is important, as it ensures that the sugar syrup will stick to the fruit properly.

Once the fruit is completely dry, you can skewer it. Be sure to only add as many pieces of fruit to each skewer as you can comfortably dip into the pot of melted sugar. Overcrowding the skewers will make the dipping process more difficult.

It is also important to work quickly once the syrup is ready, as it will start to crystallize and harden as it cools. The drying process ensures that the fruit is ready to be skewered and dipped as soon as the syrup is ready.

By thoroughly drying the fruit, you will create a crisp and crunchy tanghulu with a beautiful, clear candy shell. This step may seem simple, but it is essential to the success of your tanghulu recipe.

Use white granulated sugar

To get tanghulu off your pan, fill the pan with a bit of warm water and place it back on the stove over medium-high heat. Swirl the pan every so often until the water comes to a boil. The hardened sugar will eventually dissolve.

• Dry off your fruit thoroughly. The fruit must be very dry because this helps the melted sugar stick to the fruit.
• Use a stainless steel pan. An enamel-coated pan holds onto too much heat, which can make the process more difficult.
• Prepare everything before you begin. This recipe moves quickly and can be challenging.
• Work quickly. The syrup will crystallise as soon as it cools, so keep the parchment-lined baking sheet as close to the saucepan as possible to cut down on time.
• Don't stir the syrup. Stirring the syrup at any point, even after it reaches the hard-crack temperature, is a common candy-making mistake. It will cause the syrup to crystallise, making it cloudy instead of clear. It will become sandy instead of liquid.
• Choose your saucepan wisely. Use a larger saucepan with a good handle so it's easy to tilt the pan, allowing more space to dip and rotate the skewers.
• Be careful. Take extra care when making tanghulu because the syrup is extremely hot. Use oven gloves to protect your hands whenever possible.

Don't stir the syrup

When making Tanghulu, it is important not to stir the syrup at any point in the process. This is a common mistake when making candy. Stirring the syrup will cause it to crystallize, making it cloudy instead of clear and giving it a sandy texture instead of a liquid one.

To make Tanghulu, you need to create a sugar syrup by combining sugar and water in a saucepan and heating it without stirring. The syrup should be heated to a specific temperature, known as the hard-crack stage, which is usually between 300°F and 310°F. This stage is crucial to achieving the desired crunchy texture of Tanghulu.

Stirring the syrup during heating can disrupt the delicate balance needed to reach the hard-crack stage. Crystallization occurs when the sugar molecules in the syrup begin to form a lattice structure. This process is initiated by the presence of foreign particles, such as dust or undissolved sugar crystals, which act as a nucleus for crystal growth. Stirring the syrup can introduce these foreign particles and accelerate the crystallization process.

Additionally, stirring can cause localized variations in temperature within the syrup. This can lead to uneven heating, resulting in some areas of the syrup reaching the desired temperature too quickly while others lag behind. This can affect the overall consistency of the final product.

To avoid stirring, it is recommended to use a saucepan with a good handle. This allows for gentle tilting of the pan, facilitating the dipping and rotation of the fruit skewers without the need for stirring. Working quickly is also essential, as the syrup will start to crystallize as it cools.

Frequently asked questions