network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 8 months |
| seen | May 12 at 19:44 | |
| stats | profile views | 4 |
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Sep 4 |
awarded | Scholar |
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Sep 4 |
accepted | Why is there no sweet (as in 'with sugar') butter? |
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Aug 31 |
comment |
Why is there no sweet (as in 'with sugar') butter? Just to add another thought that led me to my question, I often see tomato sauce as having both salt and sugar added to it, and I thought both would help conserve it. Besides, tomato is an example of something that can be made both sweet (as juice) and salty (as sauce), so I considered generalizing it to other things such as butter: why not some sugar butter for people who love their popcorn both sweet and buttered? |
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Aug 31 |
comment |
Why is there no sweet (as in 'with sugar') butter? I was actually thinking about cheese that have sugar added during the fabrication process - but I'm not sure that would work. |
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Aug 31 |
comment |
Why is there no sweet (as in 'with sugar') butter? Could sugar have some preserving effect as well? Such as in applesauce? Or is it just the removal of water that actually helps conserving it? I was thinking if, at least chemically, such a "sweet butter" could be meaningful. |
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Aug 31 |
awarded | Student |
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Aug 31 |
asked | Why is there no sweet (as in 'with sugar') butter? |
