I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated suga
Assume the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I repl
My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fr
Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing
I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (
I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding l
So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so
Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of suga
I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes tha
When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just
I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during co
Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o)
I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way
I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color i
I came up with a recipe of granola bars where I melt 10 tbsp of brown sugar 4 tbsp of honey 4 tbsp of soy oil 2 tbsp of water Vanilla extract and mix with 4 c
What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects
I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a
I bought a lot of coconut sugar (and have since given it to my MIL). I baked cupcakes with it and the entire batch of cupcakes fell (there was a crater-like in