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1

If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed. Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe. ...


2

Cider vinegar is generally a little bit sweeter and not quite as sharp as white wine vinegar. With the other flavors you're adding, the difference isn't likely to be major. A good approach might be to hold back about a quarter of the sugar in the recipe, taste, and adjust to preference. One thing in the cider vinegar's favor is that most of the acid present ...


0

I've a got a simple recipe for all of you. Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use.


1

As you noticed, depending on the size of the lumps, it may not be a problem. Consider how lumpy you can get away with American pancake batter and have them come out fine). As most cakes don't react well to a significant amount of beating (which could develop gluten and cause tunneling in the cake), if the lumps are huge (more than ~5mm / ~1/4" across), I'd ...


0

Well don't use granulated sugar it doesn't dessolve quickly instead use caster sugar cause it's super fine sugar and that means it dessolve quickly on your batter mixture.


2

TLDR; Yes. Sugar does inhibit growth of mold. How does this work? Several reasons: Sugar prohibits growth through osmosis / dehydration. "The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in ...


1

Heavy Sugar syrups (including maple) are dessicants. They inhibit bacterial growth and many molds, there are however molds that grow on sugar syrups. Those sugar syrup molds however take weeks or months to develop and they'll float right on top.


5

Water activity is the big issue in preventing microorganism growth in sugary solutions. Water Activity of Foods Table     Includes limit points for various types of bugs. A few molds will grow down to 0.60Aw. Another foods Aw table Water Activity of Sucrose and NaCl Solutions     From which: 180 g sucrose + 100 g water will give you a 64% sucrose ...


0

I read that bacteria feed themselves on fiber in your gut. That makes me wonder if you could not add some fiber as prebiotic to help them proliferate..


1

I can try to answer that question in terms of jam (I have a glass of strawberry jam in fornt of me right now). The sugar content is about 50% in weight. So 50g sugar in 100g of strawberry jam. The label claims there are no other preservating agents in the product and that you may store it for a long time (about a year or more) in the refridgerator. The ...


0

It's hard to put in too little vanilla, it is much easier to put in too much. Many fruity recipes call for vanilla and it enhances the fruitiness in much the same way salt enhances savory dishes. Obviously it's not the sugar being added that counts in this recipe. A packet of sugar in a recipe going into a 9x13 would have no effect at all. The vanilla ...


5

My best guess would be what Stephie already hinted at: "1 vanilla sugar" means "one sachet of vanilla sugar". I have seen these in different European countries, and they normally contain the "standard" amount of synthetic vanillin to flavor a recipe of up to 500 g of flour, and just a little bit of sugar, not to make it sweet, but to make it easier to ...


0

The recipe is clearly deficient if it does not provide a unit for "1 vanilla sugar" - teaspoon, gram, cup, pound, kilo... Extract plus sugar will not be much like actual vanilla sugar, IME. I might guess a cup and a tablespoon of extract, but that's all it would be, a guess. A better guess might or might not come with the rest of the recipe to look at ...


0

I found the fastest and easiest way to accomplish softening brown sugar was to place the brown sugar on to a paper plate, then place an additional paper plate over the top of the brown sugar. I then used the top paper plate to smash down the brown sugar. Then I took my hammer to it and smashed it, it was nice and fine and soft after wards. Then you just ...


1

Pretty much all sugar, regardless of source, has to go through a series of refining steps in order to remove moisture and produce crystals. Common white "table sugar" that we're familiar with in Western countries is the most refined, having gone through a whole series of steps to precipitate and "wash" the crystals to produce a brilliant white. This ...


0

you could try the vegan raw version of "caramel". It is date caramel. It is done by processing fresher soft medjool dates into a vitamix blender(works best really),pinch of salt, coconut butter and water to slightly thin out. The outcome will look very similar to caramel. Using a vitamix will result in a smoother creamy texture. This should freeze well too. ...


0

I have found this method to achieve a decent meringue with less sugar: Set a pan of water to simmer. Using a metal bowl or the top of the double boiler, place your egg whites over the simmering water.Add about half the usual amount of granulated or superfine sugar and stir until the sugar is dissolved. I don't use a thermometer. Take the egg white ...



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