Can one use raw sugar in making tea for kombucha? Most recipes recommend refined sugar, but I wonder if it is for any particular reason.
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of gr
I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
When a recipe asks (without clearly specifying) for 1 cup of sugar, should I assume powdered or tiny crystals form?
Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many o
I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My pr
The package of sugar cubes I use has an expiry date. Even 2 months after the expiry, I can't taste any difference. Does sugar actually go bad, and should I thro
Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooke
I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter.
I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
I am making buttercream icing, but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance o
A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of
A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution.
Is the sugar yielded from sugar cubes considered a kind of sugar? If so, what is it called? Confectionery sugar?
I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked t
In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (bo
I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce s
So what should I build my dishes out from to have an energized, successful day?Rephrased: What do I choose for a dish? By energy I mean like
I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffne