Questions about sugar or substitutions for it for culinary purposes.

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0answers
55 views

flexibility of a doughBun (brioche)

i'm working on an excel file wich could calculate a " brioche dough" . is that somebody could tell me how to get the most flexibility and softness with less fat and sugar ? Juggling several fat : ...
0
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1answer
33 views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
1
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2answers
105 views

What is “Buttered Sugar”?

What is "Buttered Sugar"? Is it something specific? I got the term from this image floating around the net. I'm trying to understand what specifically the different sugars are.
0
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1answer
53 views

Sweetening cranberry juice impossible?

I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice) ...
7
votes
1answer
685 views

Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
1
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1answer
46 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
3
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1answer
66 views

Why did my almonds burn instead of caramelizing?

I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would ...
3
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2answers
96 views

Turn melted sugar back into granular?

Is it possible to turn common table sugar that has been dissolved in water back into its original granular form?
3
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1answer
74 views

Caramel with sugar granules

I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
5
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2answers
76 views

How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
3
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2answers
204 views

How can I safely store or dry wet sugar?

I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with white granulated sugar as there was a ...
1
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0answers
35 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
2
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2answers
79 views

Are there any naturally sweet legumes?

I'm just wondering if any legumes are sweet. Preferably, I'd like a sweet bean, but whatever works.
2
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1answer
50 views

How to stop sugar syrup from crystallizing?

How much cream of tartar do you use to keep sugar syrup from crystallizing?
7
votes
2answers
826 views

What is the difference between granulated cane sugar and granulated sugar?

I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
6
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1answer
2k views

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
5
votes
1answer
113 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
3
votes
1answer
104 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
2
votes
0answers
37 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
1
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3answers
90 views

Why add sugar at the end when making strawberry preserve?

What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
1
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0answers
68 views

How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
0
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2answers
86 views

What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
3
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1answer
83 views

Water + Sugar Solution Preserves Bread?

I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
7
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3answers
245 views

Gloves for newbies pulling sugar?

I have an upcoming project which is going to involve pulled sugar. Everything I've read on the project suggests that I'm going to end up blisters or at the very least first degree burns (similar to ...
0
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2answers
33 views

Can cooking or processing generate more natural sugars?

This question excludes all added or synthetic sugars (which I abbreviate to AS), and refers only to only natural sugars intrinsic and inherent in food (which I abbreviate to NS). I wish to clarify ...
5
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5answers
136 views

How can I use molasses without making a mess?

I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and trying to pour it out wind up leaving ...
2
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1answer
772 views

Is powdered sugar a dietary alternative to granulated sugar?

How does powdered sugar stack up to regular sugar and artificial sweeteners in terms of sugar/carbohydrate content?
1
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1answer
62 views

Molasses cookies - Do I need to start over?

I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening. Should I throw out my dry ingredients ...
2
votes
1answer
56 views

Egg substitute for cookie-flavor syrup

My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink. I normally bake cookies with eggs of course. But the taste I want to achieve is exactly the unbaked mix of brown ...
2
votes
2answers
109 views

Using unrefined sugar to make candy

I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey, date syrup, unrefined cane sugar. Is ...
1
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2answers
167 views

Sugar and yeast proportion while making sweet bread

Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? I understand that sugar (and by extension jaggery) helps yeast multiply at a ...
2
votes
2answers
165 views

Sugar alternative when beating eggs and sugar together

If I wouldn't want to use refined white sugar in recipes warranting sugar and eggs beaten fluffy, what would be the best alternative to use? Would the result be very different?
2
votes
4answers
232 views

How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?

I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes ...
6
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1answer
1k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
2
votes
1answer
106 views

how to avoid crystallization of powdered sugar

I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Tried to keep under sun. No result. i have ...
4
votes
1answer
61 views

Do Liquor Based Extracts Require Sugar?

I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found call for vodka and sugar, honey, simple ...
1
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2answers
186 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
2
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4answers
273 views

How to increase the perceived sweetness of homemade lemonade without sweeteners?

I have been making homemade lemonade for a few years in the summer and slowly, starting from an online recipe, I have been perfecting it (on a mainly trial and error basis) to reduce the amount of ...
11
votes
3answers
2k views

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I ...
1
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1answer
211 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
1
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1answer
269 views

Shelf life of marmalade

I have 2 jars of orange marmalade with an expiration date of June 1998 and one jar of apricot preserves with an expiration date of November 2000 and they've never been opened so I'm just wondering if ...
1
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1answer
58 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
2
votes
1answer
265 views

White wine v cider vinegar

I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have some cider vinegar, will this dramatically ...
2
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4answers
2k views

Does sugar inhibit mold growth?

I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the comments I believe someone brought up ...
2
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3answers
2k views

vanilla sugar substitution

I have a recipe for an apple-strawberry crumble that calls for "1 vanilla sugar." I don't have any, so I'm looking for advice on how to substitute vanilla and sugar for the vanilla sugar - as well as ...
0
votes
1answer
133 views

Coconut sugar flavor

I bought a lot of coconut sugar (and have since given it to my MIL). I baked cupcakes with it and the entire batch of cupcakes fell (there was a crater-like indention in every cupcake). All of my ...
5
votes
2answers
460 views

How can I make caramel that will hold its shape, without using refined sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
0
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2answers
1k views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
2
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1answer
835 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? ...
2
votes
1answer
82 views

Making a better caramel for granola bar

I came up with a recipe of granola bars where I melt 10 tbsp of brown sugar 4 tbsp of honey 4 tbsp of soy oil 2 tbsp of water Vanilla extract and mix with 4 cups of rolled oats + 1 cup of rice ...