Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
371
questions
0
votes
1answer
68 views
Swapping sugar for something less calorie dense but keeping the volume
I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...
0
votes
1answer
62 views
What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
1
vote
1answer
59 views
Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?
When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess ...
1
vote
0answers
51 views
For the life of me I can't get my nougat to set hard
Recipe:
Syrup
1 cup sugar
1/2 cup corn syrup
1/8 cup water (I dont think this does anything)
Dash of salt
Egg white
1 egg white whipped
Dash of cream of tartar to stabilize the egg white
2 tbsp ...
-1
votes
1answer
99 views
Remove soap water mixed with granulated sugar
Due to the lockdown amidst COVID-19, I bought granulated sugar online and got it delivered.
To take extra precaution, I washed the sealed packet with soap water.
Later I found out that the packet ...
5
votes
3answers
1k views
What is the real temperature to caramelize sugar?
A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so ...
3
votes
2answers
152 views
Turning a sweet cake into a savoury one: What should I swap in place of sugar?
I am looking to turn the following recipe for pumpkin bread into a savoury one. i.e. I want to get rid of sugar (which in this case is maple syrup). I think that sugar will add to the loafiness of the ...
1
vote
1answer
52 views
Removing sugar from condensed milk?
Is it possible to remove sugar from condensed milk?
I got by accident instead of evaporated milk.
4
votes
1answer
83 views
Sugar in canned sweet potatoes. can I remove it simply at home?
I have canned sweet potatoes that have sugar added.
Can I boil / bake / soak / ANYTHING to remove the added sugar?
4
votes
1answer
70 views
I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
1
vote
0answers
73 views
My Italian meringue macarons wonāt stop coming out hollow [duplicate]
Iāve been making Macarons for a while but I have recently started to try the Italian method for making them and have basically failed 95% of the time. Iāve probably made around 25 batches all that ...
7
votes
2answers
2k views
Selling mini crème brûlées
This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it.
Iām going to be opening up a small a home owned desert business and I would like to ...
1
vote
1answer
67 views
Sugar with vegetable oil safe?
During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar out of its paper bag and put it into a ...
3
votes
2answers
115 views
Is there a term for this distinction of sweet categories?
In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it will be easy to ...
3
votes
1answer
118 views
Substitute for demerara sugar in cookie recipe
I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed for the recipe. (In normal ...
2
votes
1answer
90 views
Why sugar butter cocopowder mixture got hard in double boiler
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the ...
10
votes
5answers
1k views
Best method to determine temperature while heating sugar
I regularly making Panforte which involves heating an equal parts mix of honey and sugar to 115c. Due to the quantity of sugar a jam thermometer doesn't normally reach the mix in the bottom of the pan ...
1
vote
1answer
167 views
What type of baker percentage should one use for brown sugar when compared to white sugar?
I was told not to substitute by Brown sugar by weight since it weighs more.
How would I go about substitute then? I saw a few questions addressing this issue, but it does not say the Baker's ...
1
vote
1answer
189 views
Would it be a good idea to mix brown sugar with white sugar in bread?
I was curious, but would the brown sugar feed the yeast and if I mix both of them would it be a good idea? So I can get the benefits of both sugars. If I were to mix what effect would I get?
3
votes
2answers
1k views
How to reduce sugar in chocolate chip cookies without losing the texture [duplicate]
I have my chocolate chip cookie recipe which uses a 1 to 1 sugar to flour ratio. The texture is chewy because I under-cook them on purpose. When cooked golden brown they are snappy like the ...
5
votes
5answers
1k views
Why is rock sugar used in Chinese cooking?
Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it behave differently than regular ...
2
votes
1answer
165 views
Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?
I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch ...
4
votes
2answers
145 views
Making Thai Khanom Tang Teak (ąøąøąø” ąøąø±ąø ą¹ąøąø)
I desire to make Thai Khanom Tang Teak (in standard Thai: ąøąøąø” ąøąø±ąø ą¹ąøąø);
It is a pancake-like dish made from a batter with the following recipe:
About one cup of White Rice flour
About 2 cups of Sugar ...
22
votes
4answers
10k views
Can something have more sugar per 100g than the percentage of sugar that's in it?
If this is the wrong place to ask this, please direct me to the correct place.
I am a big fan of cereal, and I like to eat a fair amount, but don't like to have too much sugar. I recently started ...
0
votes
0answers
111 views
Why is my Nougat Grainy/Sugary and not setting?
I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed.
Here is the recipe I used:
500ml sugar
200ml ...
0
votes
2answers
104 views
How to neutralize candied glacé strawberry and kiwi
I have 200 gm of candied glacƩ strawberry and 200 gm of candied glacƩ kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to neutralize the candied strawberry and kiwi?
4
votes
1answer
310 views
What is “White Moist Sugar”?
Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar".
https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
4
votes
3answers
281 views
Removing sugar from baking recipes
I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
4
votes
2answers
845 views
The role of fat (butter, oil) in caramel-required recipes?
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
1
vote
0answers
61 views
Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer
I am doing a peach sorbet following pierre herme recipe which literally said:
580g of peach puree
74g sugar
104g water
37g of glucose (I've used high quality honey instead)
4g of sorbet stabilizer ...
30
votes
7answers
18k views
How can I tell the difference between unmarked sugar and stevia?
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
2
votes
2answers
133 views
Lemonade problem
I follow the basic lemonade recipe; making sugar syrup and adding it to lemon juice. The result is perfect
but when I leave it overnight in a bottle it seems like the juice (or a white substance) ...
2
votes
2answers
93 views
Is possible to create a transparent caramelization?
When you heat the sugar his color turns to yellow.
I'm doing something that heats the sugar(~110ĀŗC), but I don't want it to become yellow.
-3
votes
1answer
209 views
Can the shelf life of sugar syrup be extended
I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesnāt crystallise. However the shelf life is too short, 2-4 ...
1
vote
1answer
1k views
Can I use caster sugar instead of cane sugar?
I am making a ginger beer and I do not know if I should use caster sugar as a subsitiute for my cane sugar, as I do not have any. Is this OK?
1
vote
2answers
353 views
What is the Key Difference Between Nougat and Meringue?
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
0
votes
1answer
142 views
What is the minimum amount of sugar needed for getting the desired texture in this banana marmalade?
I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of sugar, I've tried the following three ...
1
vote
0answers
97 views
Shelf life of a Chocolate Product (incl. butter) - “Chocolate Salami”
I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable?
I know the stability of ...
3
votes
1answer
447 views
Alternative Binding Ingredient for Sugar in Flapjacks? (British style)
First, I'm talking about oat bars not pancakes.
The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you melt together butter, sugar and golden ...
1
vote
1answer
94 views
Granulated, hardened homemade caramel sauce
Can hard granulated caramel sauce (supposed to be sauce) be remelted and used? don't know why it hardened.
0
votes
1answer
3k 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
899 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 ...
4
votes
3answers
212 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
560 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
4answers
1k 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
70 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 ...
3
votes
1answer
142 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
170 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?
-2
votes
1answer
169 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
167 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 ...
