Questions about sugar or substitutions for it for culinary purposes.
3
votes
2answers
1k views
How do you make golden syrup?
I want to make some anzac biscuits which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?).
What are some good recipes? A google search shows a wide variety - from ...
16
votes
8answers
27k views
How to quickly soften brown sugar
I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
4
votes
1answer
690 views
Suggestions for caramel from dark brown (muscovado) sugar?
I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. ...
6
votes
2answers
1k views
What is caster/castor sugar?
I've got a Meringue recipe that calls for castor sugar.
Is that different than powdered sugar?
7
votes
2answers
914 views
Where to get or how to make hollow sugar balls?
I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a "sugar scaffold". I can then ...
4
votes
1answer
228 views
How to brown the sugar for pumpkin flan?
I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan
I follow the instructions to a tee: "In a ...
6
votes
4answers
2k views
What are the advantages of using agave sweetener instead of sugar?
From what I can tell, it seems that the only advantage is that it has a lower glycemic index.
Here's my logic...
On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, ...
4
votes
3answers
352 views
How can I make a quick bread mix less sweet?
I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste.
Are there any tricks to make it less sweet?
6
votes
1answer
3k views
difference between glucose syrup and sugar syrup?
I am not talking about the chemical difference (sugar is chemically a molecule formed by two monosaccarides: glucose and fructose). I am wondering about the difference from the cooking point of view ...
10
votes
1answer
2k views
Why do some recipes call for sugar in a brine?
In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't understand what benefit the sugar provides. ...
10
votes
6answers
2k views
How do I control the temperature of burnt sugar?
I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost ...
7
votes
2answers
194 views
What islands use a cooking technique that starts with sugar and hot sauce in the pan?
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good ...
3
votes
3answers
343 views
What substitutes are available for sugar?
I am told that I use too much sugar, and I am trying to use it less.
What should I use instead of the sugar to cook, preparing desserts?
10
votes
2answers
350 views
Keeping a sugar solution in the fridge
Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine:
We like keeping iced coffee in the fridge, particularly in the summer. It's easiest ...
2
votes
6answers
286 views
Is it easy to make my own Vanilla Sugar?
Some background: We had some visitors from Austria recently and they wanted to make a cake.
The cake called for a couple of ingredients not terribly easily obtainable locally and which I am not too ...
15
votes
4answers
6k views
does white sugar have a shelf life?
i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it?
10
votes
2answers
1k views
Light vs Dark Brown Sugar
Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?
3
votes
4answers
704 views
Sugar for babies food [closed]
Is it true that adding sugar to babies under one year food are not safe? If so what can I use instead of sugar to make healthy and tasty food for my child.
17
votes
3answers
2k views
How can I make this antique ginger wine recipe using ingredients available today?
I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more...
Essence of Ginger 12mls
Tincture of Capsicum 9mls
Essence of Lemon 5mls
...
5
votes
1answer
601 views
Is time a factor in Caramelization?
A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the correct temperature, or does the sugar ...
25
votes
2answers
2k views
What is the purpose of creaming butter with sugar in cookie recipes?
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
5
votes
2answers
226 views
Cooling melted sugar quickly
I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible. What techniques can I use to cool the cubes, and how long ...
9
votes
2answers
529 views
Tips for making caramel with palm sugar
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel.
Although palm sugar is better than white in a lot of ways, the melting point of the sugar ...
21
votes
3answers
8k views
Does it matter what kind of sugar is used in baking?
The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc.
Generally, I always just use raw sugar, mainly for convenience.
Does it really make a difference?
4
votes
1answer
220 views
How much sugar should I put with the fruit in a pie or crumble?
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with ...
8
votes
7answers
4k views
When baking what works well as a sugar substitute?
I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are ...
13
votes
3answers
673 views
Is lemonade better when made with simple syrup?
On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which requires cooking, whereas other recipes ...
13
votes
2answers
694 views
Why is carrot juice so sweet?
Certain brands of carrot juice taste sweeter than any raw carrot I ever eaten, yet are made only of carrots, with no added sweeteners. Are carrots sold in supermarkets just not ripe?
13
votes
2answers
1k views
Why is sugar a wet ingredient?
The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
3
votes
9answers
2k views
What are the advantages and disadvantages of various sugars/substitutes?
Such as:
Splenda
Artificial Sweeteners
Sugar "In the Raw"
Honey
Stevia
Molasses
Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from ...
