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6
votes
what is so special about sugar Sugar is a pure short-chain carbohydrate. It is a solid which makes the bulk of the ice cream. Ice cream has a narrow range of ratios of liquid, fat, and non-fat …
answered Feb 11 '17 by rumtscho
3
votes
I don't have a good suggestion for what to use, but at least I can give you some info on xanthan. Yes, syrup can take viscosity from an infinitesmal amount of xanthan gum. If you add 0.5% to 1% of t …
answered Oct 26 '13 by rumtscho
1
vote
I would use poppy seeds, or some other seed of the same size. Many other things fit your criteria - for example the ground hulls of stone fruit kernels (not the soft nut within), but I would be afraid …
answered Jun 10 '16 by rumtscho
1
vote
Xylitol is frequently called "sugar substitute", which is terribly misleading. If you have something in which you use sugar as a sweetener (e.g. a cup of coffee), you can generally use an alternativ …
answered Nov 3 '15 by rumtscho
6
votes
No, there are no other agents. Caramelization is literally sugar in a certain state. If you remove all the sugar, you cannot have a caramelization taste. You can make cookies which don't taste caramel …
answered May 6 '14 by rumtscho