Hot answers tagged

46

Creating the Geode candy you have in the link should be relatively straight forward, but does require a little knowledge about how crystals form. First, let's look at what is probably going wrong by examining your two outcomes: or the whole thing turns completely solid You made glass candy. You cooled the solution so quickly that no crystals were ...


32

Making bread without sugar is nothing strange - I do so several times a week! The wheat flour (or whatever you're using) contains enzymes which, when you blend it with water, breaks down starch to sugars which fermenting agents such as yeast or lactobacilli can feed off. The Wikipedia page on sourdough has more info.


30

Don't throw it away. Worst case you use up the mystery sweetener on yourself, and use a new pack of Stevia for your wife and anything you share. That's what I recommend if you're not convinced by my solution or don't have sensitive kitchen scales. At room temperature, sucrose (normal sugar) is very soluble in water: about 200 g of sugar will dissolve ...


28

You do not need sugar to make bread. The majority of traditional, rustic breads use just 4 ingredients - water, yeast, flour, and salt. Consequently, rising times are slower (usually resulting in better flavour) and the bread goes stale quicker (hence, for example, the French practice of buying fresh bread every day). Sugar softens bread by slowing gluten ...


27

Ants don't care about artificial sweeteners. Make two piles: one of your mystery sweet stuff and one of real sugar (as a control to make sure there are ants around). Maybe moisten them some or make syrup. Leave them outside somewhere you see ants. Then check them later. Carbohydrates (sugar) are fuel for all animals. Stevia has no food value. Ants ...


26

I assume, by sugar you mean sucrose. However, yeast actually prefers glucose and maltose, see nutritional requirements of Saccharomyces cerevisiae and also proofing. Luckily, we get glucose and maltose "for free" from the flour, see this article on bread chemistry: Flour naturally contains both α- and β-amylases, which between them break down some of ...


23

There are no similarities between the process of making caramel and making cookies. Pure caramel has one ingredient, sugar. This sugar is cooked on the stove and brought to a high temperature until it changes color. The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and ...


22

This answer is specific to OP's situation, and doesn't apply for the general case where "getting it wrong" has fewer consequences. is there any surefire way to tell if this is Stevia and not sugar? No, there is no surefire way you can tell. Within the bounds of an everyday kitchen, and lay-person knowledge; there is no method by which you will be 100% ...


20

Most cocktails use sugar syrup (e.g. simple syrup with a water to sugar ratio of 1:1 or 1:2) instead of granulated sugar. This eliminates the need to dissolve the grains in - typically cold - liquids. When you consider powdered (confectioner's) sugar because of the smaller grain size, remember that they will most likely contain anti-caking agents like ...


18

It's to prevent caking. See, for example, the second FAQ on Domino Sugar's website: It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results. Many shredded cheeses ...


18

Powdered sugar is, basically, just sugar, but with the grains ground to a fine dust. To be very precise, powdered sugar sometimes contains an anti-caking agent like corn starch to prevent clumping but as far as nutritional values go, treat it like ordinary sugar. So: Powdered sugar is no sugar alternative because it is simply sugar.


16

The statement "so that bacterias would have something to eat" is incorrect on several levels- including grammatically. Bacteria already have plenty to eat. There is a lot of sugar in milk. Cow's milk is 4-5% sugar. Additionally, giving the bacteria more to eat would allow them to create more acid and make the product more sour not less. The bacteria used ...


16

Yes and no. There isn't a point at which they will ever be pure caramel - the flour would alter the texture enough to prevent it from being "pure", not to mention the chocolate would burn before that point. It is possible to have enough sugar in the cookies that it can become caramelized, but this would happen with very flat cookies, in a thin batter, ...


15

Sugared bread is something mostly specific to the US. There might be a little sugar in European bread, but not much. From a personal opinion as a Belgian, I have to say that the few time I ate sugared bread (Harry's American bread), I found that it completely ruined the taste of the condiment on my bread, as well as make the bread less suitable to be used ...


15

The math answer: 1/2 = 3/6 1/3 = 2/6 So (3/6) - (2/6) = 1/6 cups As 1 cup is 237 ml, 1/6 is about 40 ml. 40 ml is two tablespoons (15ml each) plus 2 teaspoons (5 ml each). To fill 1/3 to make 1/2 cup add 2 tblsp + 2 tsp. The lifehack answer: Dump the 1/3 of a cup into a 1/2 cup and fill it up.


14

In Northern Germany, sugar crystals similar to the style depicted on the linked web page are used for "East Frisian Tea". East Frisian Tea is more a style of tea service than a specific variety of tea, but usually some blend of Indian black teas is used, often Assam and Darjeeling, but some variation from that is possible; the main thing is that it's not an ...


14

You should use 'superfine' sugar, which is broken down much smaller so that it'll dissolve better in cold liquids. You can make your own by putting some sugar into a food processor and whizzing it around for a bit. You can also make a simple or heavy syrup, so you don't have to worry about sugar dissolving. Heavy syrup will keep longer in the fridge, as ...


13

There is no real difference between types of granulated, white sugar. The options you are likely to see are cane sugar and beet sugar. Granulated sugar from sugarcane is often considered "superior" to beet sugar by Americans, but the idea that cane sugar is in any way superior to beet sugar has no basis. Granulated beet sugar and granulated cane sugar are ...


13

There are plenty of fermentable sugars in the flours commonly used in pizza making. Additional sugar is completely unnecessary.


13

Summary: Most types of sugar will absorb some heat as they dissolve. Commercial baked goods often use a type of "snow sugar," which is designed to be used on warm, moist foods without dissolving. It's likely that commercial doughnuts use a lot of dextrose in their "snow sugar," which requires four times as much heat to dissolve as the sucrose in normal ...


12

Wow, do not throw it away, especially if you have a scale or yeast handy. There are 2 easy methods to determine whether the unknown sweetener is sugar or not. Try fermenting unknown sweetener with yeast With the exception of lactose, yeast can feed on all "real" sugars, or at least the ones you'd normally keep in your kitchen. On the other hand, in all of ...


11

It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining) You could pick up turbinado sugar at the grocery store, which will probably taste just about the same, for much less money. edit: I should also note that honey makes a good sweetener for tea as well, depending on ...


11

This research paper suggests that, in general, pH, temperature, and ions don't generally significantly affect our perception of sweetness intensity. Since temperature and acidity are the two major differences between iced and hot coffee (depending on preparation), this more or less rules out the possibility of a chemical difference. "The main finding ...


11

It is very simple, you just have to heat it long enough. It can even happen by accident :) The taste is a mixture of bitter and sour, while the smell component is mostly towards something burnt. Also, your assumption "because of the uncaramelized sugar mixed in the caramel" is incorrect, or at least incomplete. There usually is such sugar, but many of the ...


10

There is nothing inauthentic about using sugar in an Indian dish, even a savory one. For example, Gujarati cooks often add raw sugar (jaggery) to daal and curries. Quoth Wikipedia: "It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the ...


10

Technically, the minimum ratio of sugar is zero. You can definitely create a stable meringue without any sugar at all, although you'll have to mind your conditions and preparation - use a spotlessly-clean bowl, room-temperature egg whites (separated when chilled), initially foamed up on low speed with an acid such as vinegar or cream of tartar, superfine ...


10

High fructose corn syrup is a preservative. While sugaring your ketchup is good for flavor, HFCS is great for shelf stability, as is the vinegar. The reasons you typically see HFCS in American Ketchups is that it is (1) heavily subsidized and domestic and cheap, (2) farmed by the same companies making the tomatoes, and (3) a preservative. Also, it helps to ...


10

Place the sugar (or salt) in a bowl or plate large enough to hold the glass (upside down) Rub the rim of the glass with lemon (or lime, or use simple syrup) the rim should be wet and sticky. Roll/Dip the rim of the glass in the bowl full of sugar. In my experience, you need to leave the glass to dry for a few minutes to let the sugar or salt settle and ...


10

Brown sugar is just white granulated sugar with molasses added. Dark brown sugar just has more molasses than light brown sugar. Coffee shops often have turbinado sugar, a common brand is Sugar in the Raw. Turbinado sugar is brown because it is less refined than white sugar. The turbinado sugar is less "wet" than brown sugar, so it will dissolve somewhat ...


9

It is simply to add tartness to add some balance against the sugar. The water from the vinegar will evaporate and leave behind acetic acid. There is an old fashioned type of hard candy known as vinegar candy. Your lollipop is essentially just that candy on a stick.


Only top voted, non community-wiki answers of a minimum length are eligible