Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in th
I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blu
What is "Buttered Sugar"? Is it something specific? I got the term from this image floating around the net. I'm trying to understand what specifically the diff
Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book
How much brown sugar do I add to one third cup to make half cup brown sugar?
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably sho
I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 10
I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powde
I've got a surplus of Bing cherries at the moment, since they're in season and therefore on sale everywhere. I have a handful of made-from-scratch cherry pie f
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making th
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately
I was doing a home-made, raw chocolate, made of: raw cocoa powder raw cocoa butter xylitol, substituting sugar The problem was that xylitol was not dissolving
This coffee syrup is basically a 2 to 1 ratio of sugar to coffee, and you boil it to a thick syrup. A person who tasted the final dish said it tasted like espre
How do I make my Italian sweet sauce be lower in sugar without affecting the taste? Last time I made it I was 5, as a result there is a lot of bugs that I need
I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar c
Fennel seeds have a great flavor and are good for digestion. I tried sugar coating them at home. But drying them up once the seeds got added to hot sugar syrup
I have some old recipes that call for a box of powdered sugar. How many cups would that equal ? I buy powdered sugar in two pound bags.
I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
I want to bake a cake but I don't have light brown sugar. Can I replace it with white sugar?