Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
343
questions
4
votes
2answers
101 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
47 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
8k 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
85 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
88 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(~110ºC), but I don't want it to become yellow.
-3
votes
1answer
102 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 doesn’t crystallise. However the shelf life is too short, 2-4 ...
1
vote
1answer
289 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
129 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
76 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
63 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
213 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
69 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
790 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
296 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
172 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
227 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
312 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
58 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
64 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
161 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
154 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
105 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
131 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
157 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
225 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
98 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
126 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
114 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
88 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
1k 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
81 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
3k 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
784 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
177 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
145 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
vote
1answer
12k 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
75 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
294 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
2k 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
194 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
133 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
35 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
289 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
179 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
40 views
Converting sugars with yeast
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
2
votes
3answers
561 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
73 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
139 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
2k 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.?
