Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
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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 ...
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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 ...
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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?
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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 ...
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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? ...
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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 ...
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1
answer
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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?
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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 ...
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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 ...
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1
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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.
...
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Why does my invert sugar always crystallize?
I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days.
My recipe is fairly simple.
1 kg refined sugar
200 ml filtered water
1 g cream ...
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Using sugar when making pizza dough
A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm confused because I though sugar is also ...
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If cookies are made with enough sugar, will they just be chewy caramel?
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookies and instead be chocolate chips ...
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Can we use white sugar, instead of brown sugar?
I want to bake a cake but I don't have light brown sugar. Can I replace it with white sugar?
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Halving cassoulet recipe cooking time
I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
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Measuring powdered sugar
I have some old recipes that call for a box of powdered sugar. How many cups would that equal ? I buy powdered sugar in two pound bags.
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How to make sugar coated fennel seeds at home?
Fennel seeds have a great flavor and are good for digestion. I tried sugar coating them at home. But drying them up once the seeds got added to hot sugar syrup became a problem. At the same time seeds ...
user50547
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1
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Can I make a pecan pie with corn syrup only?
I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar could I use corn syrup only or would it ...
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How do I reduce the sugar in this recipe without affecting the taste?
How do I make my Italian sweet sauce be lower in sugar without affecting the taste? Last time I made it I was 5, as a result there is a lot of bugs that I need corrected, but I'm starting with the ...
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Will different kinds of sugar or coffee affect coffee syrup flavor?
This coffee syrup is basically a 2 to 1 ratio of sugar to coffee, and you boil it to a thick syrup. A person who tasted the final dish said it tasted like espresso!
What kind of effects would it get ...
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Dissolving xylitol in a raw, home-made chocolate
I was doing a home-made, raw chocolate, made of:
raw cocoa powder
raw cocoa butter
xylitol, substituting sugar
The problem was that xylitol was not dissolving well in the butter. One could feel ...
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Vietnamese burnt sugar beverage
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately the staff did not speak fluent English ...
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Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
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How much do I reduce the sugar when using a sweeter fruit in a pie filling?
I've got a surplus of Bing cherries at the moment, since they're in season and therefore on sale everywhere.
I have a handful of made-from-scratch cherry pie filling, but most call for tart cherries (...
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Can I use raw sugar to make cookies instead of granulated?
I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powdered sugar. Would either of these work to ...
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Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?
I want to know what is the extra step that make the difference between:
Caramel Sauce;
Soft Caramel;
Chewy Caramel.
I will take Christophe Michalak recipe:
100 g sugar;
100 g cream;
20 g butter.
...
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2
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3
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Italian meringue deflated after adding sugar
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs.
In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
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1
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How to scale up pudding recipe 10x?
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
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How much brown sugar do I add to one third a cup to make half a cup of brown sugar
How much brown sugar do I add to one third cup to make half cup brown sugar?
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How long can you store sugar syrup? [duplicate]
Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
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What is "Buttered Sugar"?
What is "Buttered Sugar"? Is it something specific?
I got the term from this image floating around the net. I'm trying to understand what specifically the different sugars are.
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Sweetening cranberry juice impossible?
I have used sugar to sweeten things and it usually works.
Lemons - Yes
Limes - Yes
Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice)
...
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Is it possible to make caramel that does not taste sweet?
Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
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Can I replace sugar with cane syrup in sourdough recipe
I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started.
I thought about replacing it with cane ...
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Why did my almonds burn instead of caramelizing?
I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would ...
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Turn melted sugar back into granular?
Is it possible to turn common table sugar that has been dissolved in water back into its original granular form?
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Caramel with sugar granules
I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
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How to successfully make candied ginger?
I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting.
The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
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How can I safely store or dry wet sugar?
I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with white granulated sugar as there was a ...
user25798
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0
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Sweet and Sour?
In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor".
Much more recently, I had a ...
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Are there any naturally sweet legumes?
I'm just wondering if any legumes are sweet. Preferably, I'd like a sweet bean, but whatever works.
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How to stop sugar syrup from crystallizing?
How much cream of tartar do you use to keep sugar syrup from crystallizing?
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What is the difference between granulated cane sugar and granulated sugar?
I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
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Difference between brown sugar and white sugar?
While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
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Is the mixing order important when substituting white sugar + molasses for brown sugar?
I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
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Does adding sugar to tomato type sauces affect acidity?
Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity.
My main question: Does this little bit of sugar ...
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What is the maximum temperature to use when cooking with flavor oils?
I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy.
So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
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Why add sugar at the end when making strawberry preserve?
What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
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How do you dry wet brown sugar clumps?
I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
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What type of sugar can preserve bread the longest?
I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
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