Questions about sugar or substitutions for it for culinary purposes.

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1answer
77 views

Using Glucose instead of Fructose

My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fructose?
12
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6answers
21k views

Preventing white sugar from clumping in the canister

We store sugar in a ceramic canister, and we get some clumping. Restaurants in humid areas that will often add grains of a rice to a salt shaker to stop clumping. (The rice acts as a desiccant and ...
2
votes
1answer
43 views

Can I flavor powdered sugar with vanilla beans or citrus zest?

I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaron recipe, ...
2
votes
1answer
102 views

Why is glucose not used in many cake recipes?

Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not ...
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0answers
37 views

Tomato bisque soup too sweet [duplicate]

I was making this tomato bisque and the recipe called for 1 cup sugar so I thought I added 1 cup of sugar. But what I added was 1 cup of truvia, an artificial sweetener so my 1 cup of sugar is really ...
9
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2answers
146 views

What are the advantages of vanilla sugar?

When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience? I understand ...
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2answers
62 views

Homemade liquid sugar from Stevia

I am using Stevia Hermesetas. Can I make liquid sugar from Stevia sugar for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
5
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1answer
222 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
10
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5answers
6k views

hard crack candy coming out too sticky

I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them ...
2
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9answers
28k 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? ...
28
votes
4answers
55k 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?
2
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4answers
13k 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 ...
4
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2answers
402 views

How to make sugar glass without corn syrup or cream of tartar?

I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes that cream of tartar can be substituted ...
2
votes
1answer
82 views

Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?

Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter ...
1
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2answers
93 views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
0
votes
2answers
136 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
5
votes
2answers
1k views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
3
votes
1answer
87 views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
2
votes
1answer
62 views

How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a ...
3
votes
1answer
36 views

making jam with brown (raw) caster sugar

Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
0
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3answers
749 views

How can I stop my buttercream being grainy?

I am making buttercream icing but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
2
votes
1answer
74 views

How much quantity of jaggery can replace 1 table spoon of white sugar?

Assuming the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
6
votes
2answers
250 views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
2
votes
0answers
40 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
3
votes
1answer
340 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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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 ...
0
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1answer
123 views

What kind of food components contain more energy? [closed]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...
5
votes
2answers
935 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 ...
7
votes
8answers
8k views

Sugar in Indian curries?

I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
12
votes
5answers
2k views

How can I extract palm sugar from a container?

I have a plastic tub with a screwtop lid, full of palm sugar. It's a 500g tub, about 10cm high and about 10cm diameter. Usually I buy the individual cubes of palm sugar and this time I thought I'd ...
8
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3answers
613 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. ...
4
votes
3answers
3k views

Does the type of sugar make a difference when making chocolate?

I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". ...
3
votes
1answer
129 views

Does dissolved sugar really help to extract fruit flavours?

A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution. As an example this sloe gin Wikipedia ...
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3answers
2k views

Cooking fruit with or without sugar solution

Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
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1answer
165 views

How much brown sugar should I substitute for white sugar? [duplicate]

I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce sweeter. What quantity of brown sugar do you suggest?
2
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1answer
37 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
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1answer
104 views

What are powdered sugar cubes?

Is the sugar yielded from sugar cubes considered a kind of sugar? If so, what is it called? Confectionery sugar?
23
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10answers
99k 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 ...
0
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1answer
67 views

Reasons to sweeten ground beef macaroni casserole

A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of dark corn syrup[1]. I am wondering where ...
0
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2answers
3k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
3
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1answer
628 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
2
votes
1answer
902 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 ...
1
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1answer
112 views

What is the best way to turn the chunks of jaggery into fine powder?

I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
2
votes
1answer
314 views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
22
votes
6answers
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 ...
3
votes
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?
5
votes
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
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1answer
210 views

Does sugar turn sour after prolonged cooking?

Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooked for quite a long time, several hours ...
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5answers
12k views

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
5
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1answer
176 views

Does sugar go bad?

The package of sugar cubes I use have an expiry date. Even 2 months after the expiry, I cant taste any difference. Does sugar actually go bad, and should I throw away sugar past its expiry? Also, if ...