Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioch
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to ad
There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars abso
I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple c
I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown
If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
Can hard granulated caramel sauce (supposed to be sauce) be remelted and used? don't know why it hardened.
First, I'm talking about oat bars not pancakes. The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you
I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be she
I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of s
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
I am making a ginger beer and I do not know if I should use caster sugar as a subsitiute for my cane sugar, as I do not have any. Is this OK?
I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystalli
When you heat the sugar his color turns to yellow. I'm doing something that heats the sugar(~110ºC), but I don't want it to become yellow.
I follow the basic lemonade recipe; making sugar syrup and adding it to lemon juice. The result is perfect but when I leave it overnight in a bottle it seems l
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to
I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality h
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea