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Questions tagged [sweeteners]

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4
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0answers
85 views

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
1
vote
0answers
47 views

How to mask/reduce stevia's metallic after taste?

I use SugarLess stevia and erythritol blend when I'm baking or making home made ice creams. But in almost all of the things I bake or cook using this product, there is a metallic after taste that ...
1
vote
1answer
62 views

Can Splenda be substituted for regular sugar when making your own sweetened condensed milk?

Can you substitute Splenda for the regular sugar in making your own sweetened condensed milk
0
votes
1answer
99 views

How can I check if a watermelon is sweet or not when buying? [duplicate]

I buy watermelon from the market, sometimes they are sweet and sometimes they are not. How can I check if a watermelon is sweet or not?
1
vote
1answer
67 views

How can I fix a dish that has been over sweetened?

I often made a mistake while cooking that my sweet dishes gets over sweetened.(specially while making sweet rice,sheer khorma and custard) Is there any way/trick to fix the over sweetened dish?
1
vote
2answers
103 views

How can I save sweet from ants without refrigerator?

Sometimes when I don't have refrigerator, I didn't save sweet from ants. How can I save sweet things from ants without refrigerator?
3
votes
1answer
153 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 ...
1
vote
1answer
382 views

Why is chocolate generally sweet?

Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the complete standard to have sweet or semi ...
1
vote
1answer
142 views

Sweetener for caramel

I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify. Various sweeteners I've seen in the ...
1
vote
0answers
124 views

What is the point in combining sucralose and acesulfame potassium?

What is the point in combining the no-calorie, artificial sweeteners sucralose and acesulfame potassium? I'm asking as I have seen some products doing so, e.g. Optimum Nutrition Gold Standard 100% ...
6
votes
1answer
182 views

Condensed milk doesn't mix well into iced coffee

I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk from a can or squeeze bottle, it never ...
4
votes
1answer
254 views

Sweeten/Fix Eggnog

I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg taste, even for eggnog). Is there a quick or ...
6
votes
3answers
296 views

What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie?

The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is ...
43
votes
11answers
7k views

Can one be “taste blind” to the sweetness of stevia?

I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully adding tea spoon by tea spoon, tasting ...
1
vote
1answer
139 views

What are the equivalent amounts of these sweeteners?

I've been looking into using one of/some combination of the following: Powdered sucralose, Sucralose liquid, Powdered stevia extract, Liquid stevia extract, Erythritol I'd like to know which one/...
9
votes
7answers
86k views

What is the US equivalent of Golden Syrup (UK)?

Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?