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sugar
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 10
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which sugar does /ck/ use and why?
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>>7328860

depends on the application

usually brown

sometimes muscavado, white or just honey.
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>>7328860
Mainly white and demerara. White is often required for recipes, and I find demerara is a fine substitute for brown sugar but brown sugar is not always a fine substitute for demerara.

If I need a dark, sticky brown sugar, though, I'll either get dark brown sugar, or substitute with molasses or treacle. It depends what I have on hand.
>>
white, brown (light and dark), powdered, honey, molasses, maple syrup, piloncillo.

I've used stevia and agave before, but its really expensive for sweeteners. Each has their own use and purpose.
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>>7328918
but brown sugar is just white sugar with molasses added to it. why would you use brown sugar at all?
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>>7328967
Because you're retarded, are you for real? Being an in-between is what makes it valuable, anyway. It has a dry consistency but deeper flavours than white.
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File: Palmsugar.jpg (581 KB, 1900x1420) Image search: [iqdb] [SauceNao] [Google]
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>>7328860
white sugar for most things. Date syrup for my müsli.

Maybe I'll get some for palm sugar for one of my next brews.
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>>7329032
Why not get some white sugar and add molasses to taste?
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>>7329177
It can work but it depends on the recipe. Molasses can be difficult to use for a recipe due to its thickness and/or moisture. And if you only want a small amount of brown sugar, a small amount of molasses can be too strong.
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>>7328860
High quality maple syrup.

Unless I'm baking with white sugar, and if for some reason I don't want the sweet sweet taste of maple goodness, I'll use brown sugar.
Thread replies: 10
Thread images: 2
Thread DB ID: 480884



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