Glucose Syrup DE42

I want to make the thick cut french fries from the posted recipe but it calls for an ingredient called Glucose Syrup, DE42.

I figured I would be able to find it on Modernist Pantry or Amazon but I can't seem to find it.

Anyone know how I can get or make this ingredient?

Thank you

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Comments

Johan_Edstrom_5586

I'm guessing this is what you want -

http://www.lepicerie.com/Glucose-Syrup.html

Corn Syrup could be used as a sub, not the exact same thing though.

Tim_Sutherland_52834

Glucose syrup is an inverted sugar mainly used by bakers. DE is Dextrose Equivalent. Wiki has info on both inverted sugars and DE. Corn syrup from your local supermarket (in the US anyway) is easy to find and what is what I would use.

My guess is the glucose is there to add a little sweetness for the American palette and the glucose and baking soda will also help in getting a nice brown outer crust when the potatoes are fried.

Chris_Young_80640

@Tim — The glucose syrup is added to the blanching waters to stabilize the surface sugar content of the fries so that you get even browning. The glucose should mostly be reacted during the frying step, so it shouldn't add any extra sweetness. If you don't add sugar to the blanching water, then osmosis ensures that you leach out a lot of the surface sugars from the potato and end up with a blonder colored fry.

savvopoulos

Hi there,

Could anybody please tell me how to convert powdered glucose (=dextrose, =traubenzucker) into glucose syrup, DE 42?

Thanks!

-Chris

merridith

See this thread:

http://forum.chefsteps.com/discussion/1625/atomised-glucose-powdered-glucose-vs-glucose-syrup/p1

You can find Glucose Syrup at cake decorating stores. I don't know where you are but even when I was living in St. Louis, Missouri, I found a cake decorating store. Another place to look is at Michael's craft supply (a chain store) because they have a large cake decorating department. Finally, I have found it at Sur la Table as well.