Questions about sugar or substitutions for it for culinary purposes.

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3
votes
3answers
432 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
510 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 ...
3
votes
6answers
350 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
13k 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
2k 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
1k 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.
21
votes
5answers
3k 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
732 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 ...
27
votes
2answers
5k 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
331 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
1k 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 ...
25
votes
3answers
36k 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
294 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 ...
11
votes
7answers
8k 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
1k 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 ...
15
votes
2answers
1k 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?
14
votes
2answers
3k 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
4k 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 ...