New answers tagged sugar
If all you have is a 1/3 cup then you can get 1/2 cup by adding 1/3 + a half of 1/3. So you measure 1/3 and put it into another container, then fill the 1/3 cup half-way and then add that to the container.
The math answer: 1/2 = 3/6 1/3 = 2/6 So (3/6) - (2/6) = 1/6 cups As 1 cup is 237 ml, 1/6 is about 40 ml. 40 ml is two tablespoons (15ml each) plus 2 teaspoons (5 ml each). To fill 1/3 to make 1/2 cup add 2 tblsp + 2 tsp. The lifehack answer: Dump the 1/3 of a cup into a 1/2 cup and fill it up.
In some regions, processing methods for commonly marketed sugar types are known to use or not use refining techniques using animal-derived ingredients. Some vegetarians will prefer the types not using such technique, or even avoid those that do.
Some formulations of dextrins can extend shelf life, though that's only kind-of-sort-of a sugar solution. One example is MoisturLok, which is primarily aimed at preventing staling, but its ability to reduce available water also lowers microbial counts on baked goods over a few days.
I have been baking with honey and molasses for some time now and I see no much differences except that dough and bread gets much dark brown colour.
From my experience, sugar syrups don't last too long (a month tops in the refrigerator). You may be able to prolong their shelf life by adding something acidic, or anti-microbial (I think some spices may work) but not by much. As for jams, I don't think it's the sugar that preserves them so much as the acidity or heat from canning/preserving. Sucrose is ...
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