Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
0
votes
1answer
37 views
Convert weight of Confectioners sugar to caster sugar
If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
1
vote
0answers
62 views
No Demerara sugar
I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
3
votes
3answers
125 views
Can I make potatoes sweet by cooking them?
I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars).
Potatoes contain ...
1
vote
2answers
137 views
Does Sugar Cook Eggs?
There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water.
I was watching The Try Guys ...
1
vote
2answers
58 views
How to stabilize soft nougat?
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
2
votes
1answer
51 views
How does marinating with sugar improve cherry tomatoes jam?
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if it may have an actual positive ...
1
vote
1answer
61 views
Glucose in sweet bread?
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread.
Can glucose be used in a brioche type bread? Perhaps as part of ...
0
votes
2answers
154 views
Which sugar is used in pastry more often, white or brown? [closed]
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
-3
votes
1answer
145 views
How can I manage sugar in tea?
I don't know how much sugar I use in tea for a gathering. Because some are like more sugar and some less. So how can I manage sugar in tea?
4
votes
1answer
71 views
Can I make caramel sauce with crystalline fructose?
I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar.
I know (in theory) that fructose caramelizes at a lower temp than regular sugar, but I'm not ...
3
votes
0answers
56 views
What’s the minimum sugar to egg white ratio in Swiss buttercream?
A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
5
votes
1answer
110 views
Chemistry of maple butter
I've recently tried to make maple butter with the following recipe:
Heat maple syrup to about 110 - 115°C
Cool to about 20°C (by putting the pot in an ice/water bath)
Stir manually for 20-30mins
I ...
2
votes
1answer
59 views
I love palm sugar, when can I bake with it
I am a huge fan of Palm sugar and have taken to substituting a bit of it into some of my baking recipes. However I have been hesitant to involve it too much in certain steps of the baking process like ...
0
votes
1answer
83 views
Can I replace sugar with honey in baking? [duplicate]
Can I substitute honey for sugar in baked goods.If yes then how much honey would be equal to one cup of sugar?
4
votes
1answer
121 views
Proper way to calculate the amount of sugar in a drink
I have recently read an article (in Spanish) about a sugary drink (water-based) with stated the following facts:
Ingredients of the drink: natural mineral water, organic cane sugar, lemon juice made ...
4
votes
1answer
108 views
Why does adding sugar/salt causes water to release?
This is purely practical observation.
If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower somewhat wilted/dried in fridge cooing ...
1
vote
1answer
82 views
Caramel fudge pieces into sauce?
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
1
vote
1answer
472 views
When a recipe calls for brown sugar, could I use white sugar instead? [duplicate]
I don't really use brown sugar that often and I would like to know, if I am baking a recipe that calls for a cup of brown sugar, could I use white sugar instead? If not, why? Do they not "bake" the ...
-1
votes
1answer
74 views
Replace icing sugar
Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing sugar?
1
vote
1answer
911 views
Substitute for Palm Sugar
What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff.
Honey, granulated sugar, maple syrup are ...
1
vote
1answer
351 views
Why do French macarons need two types of sugar?
In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together.
Dry
Almond flour
Powdered sugar
Wet
Egg whites
...
20
votes
1answer
4k views
Super-saturated sugar solution gone wrong
An interesting recipe here provides this as a recipe for making a geode-looking sugar crystal. The finished product looks really great and is basically this:
3 cups sugar
1 cup water
food coloring
...
3
votes
1answer
143 views
When can I entirely replace sugar with artificial sweeteners?
Suppose I have a recipe calling for more sugar than I'd prefer to eat, for whatever reason, and I'd like to just use an artificial sweetener?
When can I just replace the sugar with an appropriate ...
7
votes
1answer
142 views
Is Ciao Bella's “Rosemary and Olive Oil Gelato” savory?
I am about to make ice cream (for dessert) from The Ciao Bella book for Gelato and Sorbetto and was thinking about trying the Rosemary and Olive Oil Gelato. It says something about being savory, but ...
-1
votes
0answers
109 views
Do dried dates have a different glycemic index?
I wonder if dried dates have a different glycemic index. I read someone saying that dried dates have a different GI index and should be avoided. And the same person wrote that most dried dates are ...
1
vote
1answer
6k views
Can I use icing sugar instead of caster sugar? Are they the same thing?
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but the recipe asked for caster sugar. Are ...
1
vote
0answers
72 views
Make Super Fine Sugar
I am looking into creating some super fine sugar (finer than confectioners sugar) for icing. This is more for experimentation than anything, I am more interested to see how this impacts the ...
3
votes
0answers
187 views
Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
0
votes
1answer
1k views
What is the difference between rock sugar and raw sugar?
What's the difference between rock sugar & raw sugar? I'm looking for the general difference as well as calories, usage, and taste.
3
votes
2answers
155 views
How to address this burnt sugar conundrum
Some Caribbean recipes, such as this Jamaican oxtail stew, ask for browning sauce, which is essentially burnt sugar:
Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar ...
3
votes
3answers
97 views
Correlation between perceived sweetness and sugar content
A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt, where yogurts that tasted mostly plain ...
1
vote
0answers
31 views
What are some ways to make caramel thin? [duplicate]
I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries.
However i'd like to know how to make caramel thin, because i'...
6
votes
2answers
233 views
What is the difference between toffee and caramel?
I always wondered and hope someone here can clear it up for me.
1
vote
0answers
126 views
Italian Meringue Help - Sticking to Mixer
I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites the sugar instantly sticks to the side of ...
1
vote
0answers
39 views
Converting sugars with yeast
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
3
votes
3answers
433 views
Is it possible to replace the sugar in Tapioca Meringue pudding with stevia?
I'd like to know if powdered stevia can be used to make the meringue in the pudding. I'm trying to get away from sugar, but not sure how to use stevia. I've seen a recipe for stevia in the pudding, ...
1
vote
2answers
67 views
Sugar and Salt Solutions
When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
1
vote
1answer
127 views
Why is a Gruyère sweet when it contains 0 carbohydrates?
I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
2
votes
1answer
1k views
how much sugar is required to be added to fruit for jam making
when making jam are you able to reduce the amount of added sugar, or is the amount of sugar stated on the recipe necessary for the jam to have a reasonable shelf life.?
9
votes
2answers
570 views
Why add baking powder when creaming sugar and butter?
A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
0
votes
1answer
467 views
what to mix with milk other than sugar to give good taste [closed]
I want to drink milk without adding any sugar [ for Diet ]
is there any alternative for sugar to mix with milk which give good taste ?
I dont want honey [ more calorie ] , stevia , cocoa butter [...
4
votes
1answer
161 views
What results can I expect from egg and sugar variations in spritz cookies?
Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these ...
2
votes
2answers
2k views
British equivalent for Cane sugar
I have an American recipe that calls for Cane Sugar, is this the same as Demerara or is it Light or Dark brown sugar?
2
votes
2answers
286 views
Substituting sugar with a liquid stevia concentrate in a cake
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very ...
4
votes
1answer
235 views
Is heating rate important with sugar syrups?
I make hot fudge syrup ; heat chocolate , sugar , butter, etc, to 240 F ,then put in half and half . I end up with a spoon-able viscosity at room temperature but warming to 100 F makes it pour-able. ...
4
votes
2answers
3k views
I always burn my fudge. Why?
I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult:
1 can of condensed milk (397 g)
115 grams of butter
450 grams of ...
2
votes
1answer
84 views
What do I search for when looking for unsweetened recipes?
This has frustrated me immensely. I want to find recipes for things like savory granola that contain neither added sugar nor any kind of sweetener like rice syrup. However, recipes on the internet ...
1
vote
0answers
217 views
Butterscotch Sauce consistency
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
5
votes
3answers
340 views
How to preserve herbal syrup or herbs that will be used to make syrup?
I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry ...
1
vote
1answer
766 views
Oat starch to sugar conversion in oat milk
I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted to sugar. Is there some reasonably ...
