32
votes
How to dispose large amount of wet sugar?
There are a couple options, in increasing order of effort:
Pour it down the sink. Sucrose forms a saturated aqueous solution at ~200 g sucrose per 100 g water at 15C/~60F - for 10 kg of dry sucrose, ...
- 5,340
12
votes
Accepted
Is sugar in syrup necessary?
As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks.
If you instead boil herbs in water, you are not making ...
- 133k
12
votes
How to dispose large amount of wet sugar?
Dump the sugar in non-standard-refuse dumps operated by the local city district. Where I live, there are refuse dumps operated by the city districts, such as electronics, garden waste, large refuse (e....
- 229
10
votes
How to dispose large amount of wet sugar?
Use it for animal feed
Bees
Pigs & Chickens
Humming birds correction not a good idea for humming birds
Find an apiarist (bee keeper) and donate the sugar to them to feed their bees. Or donate ...
- 269
9
votes
Making jelly using erythritol & monk fruit extract in place of sugar
Yes, the instructions are pretty clear about that. If you want to make a reduced-sugar jelly, you’ll need to use a modified pectin which is designed for reduced-sugar jelly.
- 24.6k
8
votes
Is sugar in syrup necessary?
‘Sugar free’ syrups exist, but they usually have some sort of artificial sweetener as a replacement.
Typically they’re sold for flavoring coffee or snow cones.
Besides the sweetness, the sugar gives ...
- 77.9k
8
votes
How to dispose large amount of wet sugar?
If your trash has to be dry, then you can try mixing your wet sugar with kitty litter. You will have to experiment as to the exact proportions and mixing method (I suppose you will have to pour the ...
- 133k
7
votes
Is sugar in syrup necessary?
Sugar traditionally is an essential part of sweetener syrup, the reason being that pre-dissolving the sucrose as an aqueous solution makes it much easier to mix into fluids where solid sucrose doesn't ...
- 5,340
7
votes
Accepted
What is the difference between castor, confectionary and icing sugar?
These are the British names for different grades of granulated sugar.
Castor/Caster Sugar is a granulated sugar with crystals around 0.2mm in size. It is equivalent to Superfine or "Baker's"...
- 55.8k
6
votes
How to dispose large amount of wet sugar?
Find someone really into composting at home to compost it for you.
Animal by product or not, sugar is an excellent addition to a compost pile. Sugar is particularly useful in raising the temperature ...
- 269
6
votes
Wrong ingredient order for dried cranberries?
The ingredients reference the, well, ingredients. They are listed in the order of what goes into the product. So, they start out with more cranberries than sugar.
The nutrition information references ...
- 133k
5
votes
Accepted
What effect does fat and sugar have on homemade bread?
Adding fat to bread dough makes it softer and makes it stay moist for longer. The first effect, a more tender crumb, is a result of fat coating gluten molecules and preventing them from forming long ...
- 2,188
5
votes
US food label of organic lemon juice
According to the USDA, one teaspoon of lemon juice has around 1 calorie and .1 grams of sugar. FDA regulations allow listing anything under 5 calories per serving as "zero calories" and less ...
- 2,188
4
votes
Accepted
Can you make butter-cream icing with margerine?
Yes, you most definitely can, and I have done so many times, since I often can't use dairy in cakes. Of course the flavor will be different, since margarine doesn't taste quite like butter. But the ...
- 2,188
2
votes
Using osmotolerant yeast in regular bread
I found this site from the UK with many reviews of SAF gold (osmotolernat) yeast, quite a few of which commented to the effect that use of the gold yeast worked well for normal or non-sweet breads and ...
- 21
2
votes
Can salt and sugar be used simultaenously to preserve food?
Yes, it is called a soft cure. I cure my bacon with both salt, sugar and nitrates. Great way to cure pork.
- 4,437
2
votes
US food label of organic lemon juice
Just checking from wikipedia lemons have around 2.5g of sugar per 100g and 121 kJ or 29 kcal per 100g. I assume the numbers for lemon juice are quite similar.
This is quite low and lemon juice is ...
- 660
2
votes
Accepted
Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?
The general answer is yes, in baked goods sugar does more than just add sweetness. Via the Maillard reaction it will contribute to browning and add a more complex flavor than just sweetness in the ...
- 318
1
vote
Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?
Sugar tends to create a more "crumbly" texture by breaking up the gluten in a dough, preventing it from becoming elastic. That is likely the source of your issue.
- 131
1
vote
Accepted
Can salt and sugar be used simultaenously to preserve food?
Technically yes, it is possible to create a recipe which is preserved by both salt and sugar. But this doesn't mean that you can get any significant reduction in the total amount used (or, ...
- 133k
1
vote
How to dispose large amount of wet sugar?
10kg is a lot, but I have made simple syrup from sugar. Use a 1:1 ratio of boiling hot water to sugar. Keep it in a large maple syrup jar or other jug in the frige.
From there, you can use it in any ...
- 11
1
vote
Using osmotolerant yeast in regular bread
I found some more specific information here:
https://bakerpedia.com/ingredients/osmotolerant-yeast/
Osmotolerant yeast can perform well at:
Sugar content above 5% and as high as 25%.
Salt content ...
- 912
1
vote
Can you make butter-cream icing with margerine?
Joshua John Russell, video cakemaker, says you can. Cooking with Caffeine offers advice on which specific margarine to use.
- 55.8k
Only top scored, non community-wiki answers of a minimum length are eligible