Skip to main content

Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

Filter by
Sorted by
Tagged with
2 votes
1 answer
136 views

Watery brown suger syrup fermented into what?

I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
Elijah's user avatar
  • 21
6 votes
3 answers
354 views

How much sugar does yeast consume?

I recently made a challah bread and wondered how much of the sugar is consumed by the yeast and whether this quantity is big enough to make a difference in the perceived sweetness. Essentially if I ...
quarague's user avatar
  • 1,257
0 votes
1 answer
82 views

Regarding brown butter n sugar and egg mixture

I whisked melted brown butter with sugar and eggs because I had to make cookies but due to some emergency I couldn't mix the flour n had to keep the butter sugar and egg mixture in the fridge ...
user avatar
5 votes
1 answer
581 views

What composition changes did Karo corn syrup make in 2023?

Every year, my family makes peanut brittle using an old family recipe (example recipe, slightly different from ours in quantities). A large portion of this recipe is Karo brand light corn syrup. The ...
FuzzyChef's user avatar
  • 65.3k
4 votes
3 answers
258 views

Why does a “caramelising” stew dish cook so dramatically different in two different pots?

I have a pork rib dish that is essentially pork in water with sugar and fish sauce. The water evaporates and the pork eventually cooks coated in a sweet-savoury sauce. The dish is finished when most ...
TSGM's user avatar
  • 141
0 votes
2 answers
198 views

Does food containing sugar become uneatable due to chemical changes?

A few years ago I heard about some chemical effect which takes place in food containing high amounts of sugar. The outcome of it allegedly makes the food become unconsumeable within a few months. When ...
Shakesbeer's user avatar
7 votes
3 answers
3k views

Is there a possible substitute for sugar in creamed butter?

I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things. I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
Maarten's user avatar
  • 178
0 votes
0 answers
42 views

Gritty sugar cookie dough. Raw. And cooked [duplicate]

I have made peanut butter cookie dough 2x both times the cookie dough came out gritty Baked and unbake I put the dough in frig for 3 hrs 1st batch the 2nd batch in the frig for 3 days. still is ...
Judi's user avatar
  • 1
4 votes
2 answers
1k views

Can I rehydrate fish in sugary mixture?

I have some dried stock fish, and I want to rehydrate it in a mixture of jaggery and water for a dessert taco. Can that be done? I don't want to waste the fish trying this out. Like, is a mixture like ...
Xarnqamiter's user avatar
0 votes
3 answers
170 views

How do you prepare liquids with a high sugar content into black rectangles?

Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below: pineapple juice. pear juice. freshly made juice of sugar cane How would we ...
Samuel Muldoon's user avatar
4 votes
1 answer
322 views

What effect does fat and sugar have on homemade bread?

I have been experimenting lately with different bread making techniques, particularly sandwich bread or 'Pain de Mie'. This differs from the previous recipes that have yeast, water, sugar, fats and ...
Greybeard's user avatar
  • 6,130
3 votes
0 answers
67 views

Sponge cake: how the proportions of the ingredients change the result

The common recipe (at least in Italy) for sponge cake is: total weight of eggs (yolks + whites) = X sugar = flour = 2/3 X I'm aware that the ratio of the ingredients affect the final result. For ...
Mark's user avatar
  • 130
2 votes
2 answers
251 views

Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?

One of my favorite pies is Impossible Pie, named such because you need only mix the ingredients and bake in a greased pan and it will form three layers (bottom crust, middle custard, top crunchy ...
gator's user avatar
  • 327
2 votes
0 answers
140 views

Should substituting about half of the sugar with erythritol make cookies lose all crispness?

There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt ...
TLSO's user avatar
  • 281
0 votes
0 answers
198 views

Can raw scallops be used as a sugar substitute?

Raw scallops contain glycine and alanine, two amino acids that invoke the sensation of sweetness on the tongue. People's sensitivity to these compounds can differ greatly; to me scallops have a very ...
SenseiPatrick's user avatar
1 vote
1 answer
173 views

Wrong ingredient order for dried cranberries?

I am looking at the nutritional label for Mariani Dried Cranberries. If I'm reading the label correctly, the serving size is 40g, 26g of which are added sugar (yep, 2/3 of this product is sugar!). ...
Sleepster's user avatar
  • 439
0 votes
2 answers
185 views

US food label of organic lemon juice

100% Juice 59 servings 1 tsp per serving (5ml) Ingredients: Organic Lemon Juice Calories zero, everything is zero on the nutrition facts and nothing mentioning sugar. Is only organic maple syrup ...
CodeCamper's user avatar
1 vote
0 answers
160 views

Replacing sugar with maple syrup

I have a cake recipe which, among its ingredients, requires using 300 gr of sugar and 120 gr of water. If I wanted to replace the sugar with maple syrup, would I need to adjust also the amount of ...
L.Dutch's user avatar
  • 1,388
1 vote
2 answers
302 views

Can salt and sugar be used simultaenously to preserve food?

For example, Amla (Indian gooseberries) can be preserved by candying them in sugar, or preserving them in brine and vinegar. However, the candying makes them too sweet and preserving in salt makes ...
HRJ's user avatar
  • 113
6 votes
1 answer
2k views

Making jelly using erythritol & monk fruit extract in place of sugar

I'm making jelly. The box of pectin says not to reduce the sugar or it can cause 'set failure'. I want to use 'erythritol w/ monk fruit extract' in place of sugar (purchased from Costco). Will that ...
Jenny Kee's user avatar
  • 214
0 votes
0 answers
380 views

How do I remove the soapy taste in homemade chili using home canned tomatoe juice?

Used home canned juice and store bought tomatoes to make chili. Added 2 tbls of sugar to the chili to cut down the metal taste. Now my chili has a soapy after taste. Can thus be saved or should I dump ...
Linda Ladwig's user avatar
26 votes
9 answers
12k views

How to dispose large amount of wet sugar?

I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet. So I have 10kg of ...
Mołot's user avatar
  • 1,612
6 votes
3 answers
3k views

Is sugar in syrup necessary?

I regularly make syrup from herbs (mint, lemon leaf, basil, etc.), usually with the following recipe: 1l water, 500g sugar, boil, let it cool to 70°C, add herbs, let it seep a day, strain it, add ...
G. B.'s user avatar
  • 752
4 votes
1 answer
533 views

What is the difference between castor, confectionary and icing sugar?

I see these labels used and was wondering what exactly they mean?
Neil Meyer's user avatar
  • 4,894
1 vote
2 answers
421 views

Can you make butter-cream icing with margerine?

I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle ...
Neil Meyer's user avatar
  • 4,894
1 vote
1 answer
203 views

Why is my cream cheese frosting so soft?

I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powdered sugar) The listed recipe says to use 960g ...
Matt W's user avatar
  • 1,099
6 votes
3 answers
1k views

What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?

What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
Valerie's user avatar
  • 61
0 votes
2 answers
148 views

dissolving sugar in chocolate truffels

200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of tablespoons of water poured in. Once 1 ...
st21's user avatar
  • 1
1 vote
1 answer
119 views

Sugar coated pecans without turning amber

I had an old Aunt who used to make the best sugar coated pecans. I have tried to replicate the recipe but where hers were a snowy white colour mine turn out caramel looking. How do I do this and have ...
vicky's user avatar
  • 11
1 vote
0 answers
115 views

Digestibility of cocoa/cacao butter in white chocolate

I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to be emulsified to be digested. However, ...
Laff70's user avatar
  • 111
4 votes
1 answer
603 views

What happens when custard ingredients are reordered?

In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard has only three ingredients the order of ...
Geoff's user avatar
  • 141
3 votes
1 answer
2k views

Why can you make hard candy with maple syrup, honey, and corn syrup, but not agave nectar?

Maple syrup is mostly sucrose. Honey is a mixture of glucose and fructose. Corn syrup is glucose. Agave is mostly fructose. I have read that the chemistry of candy involves a disaccharide (sucrose=...
user avatar
3 votes
2 answers
345 views

Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?

I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
Marianne's user avatar
5 votes
2 answers
2k views

Using manual egg beater to cream eggs and sugar

So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools. Can I cream eggs and sugar with a manual egg beater (in ...
Amanda_C's user avatar
2 votes
1 answer
115 views

Sugar content of food

This appears to be the most relevant site to post my question about the sugar content of foods. For the various sugar products that I have come across recently, it appears that typically one teaspoon ...
Not_Einstein's user avatar
5 votes
3 answers
515 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
Abe Karplus's user avatar
3 votes
1 answer
207 views

Can I source fat and sugar in a recipe from chocolate?

I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a ...
Cong Chen's user avatar
  • 381
2 votes
3 answers
273 views

Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixture is prepared ahead and then transferred to ...
kokoto's user avatar
  • 21
-1 votes
1 answer
749 views

Add sugar to Taco Seasoning?

Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much should I experiment with? This is the ...
jbrahy's user avatar
  • 137
1 vote
1 answer
166 views

Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?

Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...
Christine Ngh's user avatar
0 votes
1 answer
115 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 ...
jokoon's user avatar
  • 101
1 vote
1 answer
69 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 ...
paulj's user avatar
  • 310
1 vote
2 answers
909 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 ...
user avatar
3 votes
4 answers
744 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 ...
Preston's user avatar
  • 3,825
1 vote
2 answers
219 views

White sugar vs refined sugar

What's the difference between white sugar and (pure) refined sugar and which one is better for baking?
AndreKR's user avatar
  • 133
1 vote
1 answer
349 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.
releseabe's user avatar
  • 145
2 votes
1 answer
911 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 ...
ManRow's user avatar
  • 225
0 votes
3 answers
3k 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 ...
happybuddha's user avatar
3 votes
1 answer
927 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 ...
Brenlla's user avatar
  • 131
9 votes
1 answer
657 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 ...
AJMansfield's user avatar

1
2 3 4 5
9