Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
387
questions
0
votes
2answers
59 views
Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for.
I've tested a combination of
chocolate, usually 50% cocoa
cocoa ...
1
vote
1answer
39 views
Altering halvah recipe
Here is basic recipe for Halvah:
Ingredients
2 cups honey
1 teaspoon vanilla
1 1/2 cups unsalted pistachios or almonds
2 cups tahini
If I were to drop ratio of honey to tahini to 1:2, what would ...
0
votes
1answer
75 views
How long to cook syrup for Baklava?
I want to make Baklava, but I do not know how long to cook the syrup for.
Some websites say 4-5 minutes, some say 20 minutes, and I am clueless...
I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
2
votes
1answer
55 views
Sticky, tacky texture with less sweetness?
If I want a sticky, tacky surface on food, I typically use some kind of very sweet sauce. As it reduces down and the sugars caramelize during cooking, it leaves a delightful candied layer on the ...
1
vote
2answers
84 views
White sugar vs refined sugar
What's the difference between white sugar and (pure) refined sugar and which one is better for baking?
1
vote
1answer
64 views
Yellow tail tuna (hamachi) — is it possible that the sweet taste comes from sugars present in the fish's flesh?
It feels like this might be a stupid question but I can find nothing from googling this and in my experience, anything that tastes sweet tends to have sugar or sugar substitute.
1
vote
1answer
97 views
Blackstrap molasses vs regular molasses
I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it.
But -- how "different" are the three grades of ...
0
votes
1answer
298 views
How to stop erythritol crystallisation?
While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not ...
3
votes
1answer
75 views
Is creamed butter stable for mid or long term storage?
I find creaming butter a pretty annoying process.
I would like to make lots of it at once and aliquot for later use.
Is creamed butter less stable than butter? You wouldn't think so because you are ...
7
votes
0answers
71 views
How to adjust for making candy from corn syrup instead of sugar?
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. Aside from increased sweetness and ...
6
votes
1answer
496 views
Would replacing sugar with a sweetener affect bread dough fermentation?
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour).
Will substituting a natural sweetener ...
1
vote
0answers
45 views
Dextrose Sugar Cubes
Iām trying to make sugar cubes with dextrose sugar. I need the cubes strong enough to handle, but want them to easily break down or really melt when placed in mouth.
What is the best ratio dextrose:...
1
vote
1answer
69 views
Can I substitute granulated sugar for caster sugar in Marzipan?
I'd like to make marzipan, but I don't have caster/superfine sugar, only "regular" white sugar. Will it work, or are there any tricks to make it work without a grinding implement?
I just ...
0
votes
0answers
57 views
Baking and Tahini Halva: replacing sugar/honey with corn syrup (pure dextrose)?
I just read a recipe for DIY Tahini Halva made using honey and another recipe (sugar free) of Tahini halva made with erythritol.
However, Erythritol is not cheap and I don't mind carbs like "...
1
vote
1answer
149 views
How to replace sugar with dry fruit in a cake recipe?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates?
should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste?
what ...
0
votes
0answers
51 views
Sugar syrup mould
I want to make a series of patterns, which form an image when viewed together, out of sugar. However, I donāt know what I could use to shape them as Iām not precise enough to do it freehand on baking ...
0
votes
1answer
84 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
77 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
162 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
128 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
136 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
4answers
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
170 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
54 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
162 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
176 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
128 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
76 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
129 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
556 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
262 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
220 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
526 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
3k 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
4k 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
179 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 ...
5
votes
2answers
224 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
173 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
109 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
472 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
426 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
3answers
2k 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
71 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
24k 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
166 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
100 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
257 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 ...
