Questions about sugar or substitutions for it for culinary purposes.

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1answer
149 views

Can I make invert syrup in situ when making candy?

There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F​/​116 °C then let cool. However, is ...
1
vote
1answer
532 views

How much sugar and corn starch is in commercial icing sugar?

If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these percentages to be accurate?
1
vote
2answers
471 views

Do these smoked ham hocks which contain dextrose, contain gluten?

I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
1
vote
1answer
395 views

What substitution can I make for blonde cane sugar in macaroons?

I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used ...
1
vote
1answer
226 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
4
votes
1answer
6k views

What is yellow rock sugar, for pho?

I love pho and will soon try making it myself using an authentic Vietnamese recipe. I'm clear on all of the other ingredients and techniques, but "yellow rock sugar" has me stumped. Is this what the ...
4
votes
2answers
2k views

How to replace icing sugar and glucose in a cake icing?

I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar ...
8
votes
3answers
567 views

Does jaggery need to be soaked?

One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it appears to be soft, like soft brown sugar. ...
3
votes
1answer
99 views

substitues for confectioners sugar when making icing

I am making homemade cupcakes. For the icing my recipe says that I need confectioners sugar. I already know that I can make my own, but i don't want to right now. Can I substitute the confectioners ...
4
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1answer
601 views

Historical recipe for cake before refined sugar

What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find historical recipes for such things?
4
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2answers
370 views

Why do you add sugar last when boiling soups?

When I read recipes involving boiling a soup/dessert and adding sugar, they often say to add the sugar towards the end of the boiling. Why is that? Are there consequences of adding sugar early?
3
votes
1answer
502 views

Do all varieties of cocoa naturally taste bitter?

Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid. Now, chocolate is made by adding sugar to ...
2
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2answers
4k views

How to make a proper scone?

I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
4
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3answers
2k views

Can I use brown sugar instead of white sugar in making fruitcake?

Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
3
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2answers
2k views

Can salt make sour fruit seem sweeter?

I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
1
vote
3answers
647 views

In which items out of Halwa, Milk Tea, Cake, Indian sweets, and Custard can white Sugar be replaced with Jaggery?

Out of: Halwa: http://en.wikipedia.org/wiki/Gajar_ka_halwa Indian sweets: http://en.wikipedia.org/wiki/Barfi Custard: Formed from readymade custard powder. ,Milk Tea, and Cake, in which ...
2
votes
2answers
318 views

What are the natural and artificial sugars?

I try to be careful to avoid hydrogenation and artificial sugars when I buy food products. Hydrogenation seems easy - if it mentions hydrogenation in the ingredients list, I avoid it. I feel more ...
1
vote
2answers
287 views

How to prevent burning when frying bread?

I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
3
votes
3answers
2k views

Why is my toffee grainy in cracker-toffee “Crack”?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes ...
9
votes
4answers
3k views

Home-make yogurt: add sugar / something else with the starter?

I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat". So, ...
2
votes
1answer
1k views

What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...
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votes
1answer
95 views

Which are recipes for “rolled fondant”? [closed]

I'm looking for recipe about rolled fondant for cake decoration. I tried to search for it thought questions inside stackexchange, but i found nothing about (i'm probably non good researcher in ...
1
vote
1answer
345 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
3
votes
1answer
1k views

How to turn sugar syrup into sugaring wax?

I would like to know how I can make sugar syrup of 1-2 tar consistency and when it cools, it is neither crystallized nor too thin syrup? What quantity of citric acid or liquid glucose should I use in ...
0
votes
1answer
2k views

For equal volumes water and sugar, what is the ratio of separated volume vs. combined?

I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say standard table sugar,) then add the ...
5
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2answers
886 views

Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?

This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too ...
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1answer
4k views

Can regular sugar be substituted for maple sugar?

I found a cake recipe that wants maple sugar in it, but I don't have maple sugar. Can regular sugar be substituted?
5
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3answers
8k views

Melting sugar on creme brulee with blow torch

Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of ...
2
votes
1answer
859 views

Meringue seems to fail at piping stage

I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I ...
3
votes
1answer
337 views

Why did my nougat burn?

I attempted to make nougat today and it was an epic failure. The instructions for the sugar and honey solution was to mix it together with 2 tablespoons of water and stir it over heat without boiling ...
3
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4answers
3k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
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7answers
6k views

What can I use as an alternative sweetener for smoothies?

I make fruit smoothies often, and started off adding sugar. I'm looking for a more "natural" sweetener though. I know I can use honey, but it adds a distinct taste that I'd like to avoid. I've tried ...
4
votes
1answer
259 views

Does butter reduce perceived sweetness?

In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends more closely on how much butter is added ...
2
votes
1answer
159 views

How long is sugar (mixed with minor ingredients) good for?

Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a ...
6
votes
2answers
328 views

When and why would one infuse flavor into sugar for baking?

Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
7
votes
2answers
729 views

How do packet cake mixes get their lightness without creaming butter and sugar?

I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
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1answer
1k views

Does liquid glucose contain as much fructose as high fructose corn syrup?

Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
3
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1answer
230 views

Why is there sugar in a seven-layer salad?

I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I came across added 1 to 2 tablespoons of ...
2
votes
2answers
164 views

Chocolate used for decoration

I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the ...
5
votes
2answers
2k views

Forgot to add sugar to cookies

When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
0
votes
1answer
565 views

Exact proportions of sugar to water in sorbet

I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a smooth, small-crystalled sorbet? Please ...
1
vote
2answers
505 views

Why would using oil make muffins less sweet?

I've been wondering, what makes muffins less sweet when using oil? (instead of butter?) In this case, a muffin mix tells me to use butter. The alternative (to make "american style" muffins) is to use ...
5
votes
3answers
665 views

What is the purpose of the sugar in ketchup?

Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose does all of this sugar serve in a ...
5
votes
2answers
1k views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
10
votes
2answers
8k views

Why is there cornstarch in powdered sugar?

I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? ...
2
votes
2answers
237 views

Texture issue in homemade powdered sugar

The other day I was making marshmallows and ran into a multitude of problems -- broken candy thermometers, overheated mixers, syrup spill, you name it. I thought I'd escaped the clutches of fate and ...
4
votes
2answers
10k views

Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left. Can I substitute one of these for white granulated sugar? Which would be ...
3
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2answers
1k views

Are there differences when working with light-colored palm sugar versus dark?

Depending where I get my palm sugar from, it's either light brown colored and quite hard (pictured left), or a very dark brown color and much softer (on the right). Are these different types of ...
3
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1answer
8k views

Can I make sweetened coconut from dried coconut?

In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a lot more moist than mine. Is there a ...
4
votes
1answer
198 views

How to cream when there is more sugar than butter in the recipe?

I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was ...