Questions about sugar or substitutions for it for culinary purposes.

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0answers
140 views

How can I store muscovado for longer once opened? [duplicate]

Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight ...
2
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4answers
4k views

Is there any flavor difference in heated sugar (e.g. cotton candy)?

A friend writes: Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar. Now I'm curious. Ignoring for a moment any possible ...
2
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2answers
292 views

When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?

When a recipe asks (without clearly specifying) for 1 cup of sugar, should I assume powdered or tiny crystals form?
2
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7answers
21k views

What difference would using Rock Sugar make in tea?

I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? ...
2
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2answers
160 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 ...
2
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3answers
919 views

Why did my Turkish Delight come out flavorless?

Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount of ...
2
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3answers
611 views

how to fix pudding that got extra sweet?

i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
2
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2answers
2k views

Is raffinose broken down into its component sugars when cooked?

Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and ...
2
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2answers
113 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...
2
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2answers
296 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 ...
2
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1answer
709 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 ...
2
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6answers
5k 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 ...
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2answers
5k views

How to Make Nutella Icing without Powdered Sugar

I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake As a final touch I want to put Nutella frosting on top of the cake. A ...
2
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2answers
211 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 ...
2
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1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
2
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2answers
145 views

Do I need sugar for zabaglione?

I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. ...
2
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1answer
762 views

What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?

All, I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet as table sugar (sucrose) which is a mix ...
2
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2answers
2k 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 ...
2
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1answer
618 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 ...
2
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1answer
142 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 ...
2
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1answer
681 views

How to sweeten pickled ginger to be served with sushi?

I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is harder, and the taste much bitter. This is ...
2
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2answers
2k views

Sugar forming tiny bubbles in microwaved coffee?

When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of the drinking, diminishing slightly over ...
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1answer
2k views

How do you control the caramelization of sugar?

How do you control sugar caramelization?
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2answers
4k views

What ingredients make powdered sugar not gluten-free?

I am looking to start cooking more things gluten free for my girlfriend, and have heard that powdered sugar may or may not be considered gluten free. What do I need to look for in the ingredients to ...
2
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1answer
79 views

Substituting some sugar for stevia

I understand that sugar serves several different purposes in cooking so it's often not okay to replace with natural sweeteners like stevia. However, when significant amounts of sugar are required, is ...
2
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1answer
50 views

Necessary to change chemical leavener for sugar substitution in baking recipe?

If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
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4answers
3k views

How does “Brownulated” light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
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1answer
3k 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?
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3answers
531 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 ...
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2answers
240 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 ...
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2answers
2k views

Why does adding sugar to sour things cause them not to be sour?

This is one of those things which I've always thought to be obvious and never really noticed as strange. "Obviously", if you add sugar to something sour, it makes something sweet. Take for instance ...
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1answer
104 views

How to remove the rind from Citrus Sugar?

I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. So far I have tried wrapping the ...
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2answers
711 views

How long does a fruit and sugar mixture last?

I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be ...
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1answer
293 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 ...
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1answer
291 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 ...
1
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2answers
472 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 ...
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1answer
65 views

What is the effect of adding sugar to the water when poaching eggs?

I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
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1answer
49 views

Ice Cream Sugar Substitutes - Applesauce?

Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce sitting in the fridge. How much would ...
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2answers
258 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?
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1answer
180 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 ...
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1answer
6k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
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1answer
121 views

Boiled sugar disaster?

I attempted to make some hard sugar to use as windows for gingerbread houses. I thought I could do it without a candy thermometer as I have before, but obviously not. I tested it in ice water and it ...
1
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1answer
106 views

Is my Citrus Sugar still good?

So I made citrus sugar about a month ago... and in the process of deciding how to give it away I realized that I have been storing it wrong. During the last month it has been stored in a dark area in ...
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1answer
149 views

brown sugar has gained some moisture, want to remove

I assume this question generalizes to items such as flour. I kept brown sugar in the plastic bag it came in, in the refrigerator. Due to frequent use, it has built up clumps due to moisture. I've ...
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1answer
271 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
1answer
605 views

How can I make coffee syrup with caramel taste?

I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of white sugar, or do I need to find some ...
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0answers
40 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
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1answer
55 views

How long does it take for sugar to get to the hard ball stage?

I tried to make nougat but just could not get to the hard ball stage.
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1answer
1k views

How to prevent a vinegar taste when poaching eggs (using vinegared water)

How does one remove the vinegar taste from eggs that are poached in water with vinegar added? Would rinsing the eggs in a sugar solution help?
0
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1answer
982 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 ...