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Sugar

Tuesday, 22 September 2009 | Tags:

Not just for sweet tooths, sugar is an essential ingredient for cooking and baking. But not all sugar is created equal. Here is what we've learned about sugar during our research for Anna & Kristina's Grocery Bag...

The Basics

Granulated Sugar

  • Also known as white sugar, granulated sugar is pure sucrose, the most common form of refined sugar. (Less common forms of refined sugar include brown sugar, can sugar, and powdered or confectioners (icing) sugar).

  • Granulated sugar comes from the juice of sugar cane and sugar beets. Once extracted, the juice is processed extensively to produce white grains of sugar.

  • Granulated sugar keeps indefinitely, stored in an airtight container in a dry, cool-to-room temperature area.

Dark Brown Sugar

  • In the past, brown sugar was semi-refined white sugar where some of the natural molasses was left in. Today, brown sugar is made by adding molasses back into refined white sugar.

  • The colour depends on the amount of molasses added during the processing of the sugar – the darker the colour, the stronger the taste.

  • White sugar is more dense than brown sugar, so to get equal sweetness when using, firmly pack brown sugar so that when it is inverted, the cup will hold its shape.

  • Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor.

  • You can soften hardened brown sugar by placing a slice of apple or a piece of bread in the container for a few days. You can also find terracotta sugar keepers at cookware stores, which help balance moisture

 

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