Questions about sugar or substitutions for it for culinary purposes.
1
vote
1answer
98 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 ...
0
votes
1answer
40 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
63 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
137 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
3k 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
130 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
133 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 ...
0
votes
0answers
79 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
2k 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
65 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
105 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
689 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
144 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
76 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
27 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
202 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
99 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
36 views
Converting sugars with yeast
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
3
votes
3answers
281 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
63 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
115 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
941 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
336 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
265 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
89 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
1k 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?
1
vote
1answer
241 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
174 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
1k 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 ...
1
vote
1answer
82 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
163 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
233 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
468 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 ...
2
votes
0answers
60 views
Correct term for marinating+degorging/macerating at the same time?
Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the same time, and later use fruit and liquid ...
0
votes
1answer
37 views
canning a mustard vinegar sauce
I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water and vinegar. Do I need to do anything ...
2
votes
2answers
6k views
Sugar/Citric Acid Coating giving Gummy Bears a Wet Look
So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following:
1/2 Cup water
1/4 Corn Syrup
1 6oz package of Jell-O Brand gelatin
2 packages of gelatin (Out of the four ...
1
vote
1answer
5k views
Can I use Granulated sugar instead of White sugar?
I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?
1
vote
1answer
408 views
Impact of different sugar types (and substitutes) on ice cream
I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to ...
6
votes
1answer
135 views
Will terrible things happen if I replace part or all of the refined sugar in this recipe with malt extract?
Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/
I'm planning to make a cake based on the Zero Candy Bar for father's day, because it's my dad's ...
2
votes
2answers
4k views
Forgot to add sugar to the dough how can we fix it?
I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sweet bread.
Can we do something during ...
6
votes
3answers
2k views
Non-sweet sugar replacement for French macaron
I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace powdered and granulated sugar with, or if ...
4
votes
1answer
281 views
Substitute for jaggery in chutney
I'm making an Indian tomato and ginger chutney. What can I find in Brisbane to use as a substitute for 200 grams of jaggery?
4
votes
3answers
2k views
Caster Sugar Substitute
In India, we use fine sugar known as "bura chini (or bura sugar)". Recently, I read a recipe for scones which required caster sugar. While, I am not quite sure it they are same but both have quick ...
9
votes
1answer
2k views
why does doughnut powdered sugar seem cool?
Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the box I buy from the supermarket does not? ...
5
votes
3answers
575 views
Having trouble with the sweet & sour sauce recipe
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/
Ingredients:
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons ...
6
votes
1answer
405 views
Brown sugar + Bread =?
So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not clump. How does it work?
3
votes
4answers
8k views
What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on ...
4
votes
1answer
76 views
How to grease a parchment paper for SugarVeil?
How can I grease a parchment paper, for making SugarVeil? Because I want to do my own SugarVeil design. I already tried it with butter for greasing, but after lace is dry, it stick on the parchment ...
2
votes
1answer
180 views
Attempt to make praline paste failed — what should I do differently?
I attempted this recipe:
70 g hazelnuts
100 sugar
1 pinch salt
Toast nuts at 400 F for 10 mins.; let cool.
Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat.
...
1
vote
2answers
929 views
Replace or reduce sugar in milk?
Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own?
I love skim milk and mostly buy Fair Life Skim Milk, which is filtered to ...
