Sugar

Sugar forms a major element in confectionery and in desserts. Cooks use it as a food preservative as well as for sweetening. Concerns of vegetarians and vegans ...

Sugar Cane Baton The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

Sugar snap pea: a sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible. Advertisement: ...

A thermometer used to check the temperature of sugar when making sweets such as fudge, eg heat the sugar, milk and chocolate in a pan, bring to the boil until it reaches 116°C.

Brown sugar is produced similarly to white sugar, with two exceptions. The crystals are left much smaller than for white sugar, and the syrup or molasses is not washed off completely.

Sugar and Everything Nice Return to topics Sugar and Spice In the sixteenth century, sugar was considered a spice and its use was sometimes excessive in the pursuit of the good life among the rich.

Sugar cultivation appears to have begun in India, and it spread to Europe slowly, emerging as a recipe ingredient in the Middle Ages, although it took a long time for sugar to supplant honey as a sweetener.

Sanding Sugar: Sanding sugar has larger granules slightly courser than granulated sugar. They sparkle when sprinkled on baked goods and candies. They can be used either before or after baking.

sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose.

Sugary foods come in many disguises. Table sugar can be added to foods such as breakfast cereal or drinks or in cakes, biscuits and sweets.

Sugarplums, made of boiled sugar, were known in England in the 17th cent., but it was not until the 19th cent. that candymaking became extensive.

Sugar is quick food for the bread yeast. Sugar helps it to produce the carbon dioxide gas that allows the yeast to activate (multiply) to make your loaf of bread rise. Sugar can give a golden color to the crust. It also adds flavor to the breads.

Sugar Plum A sweet, sugar-glazed, plum-shaped confection made from a combination of dried and candied fruits (prunes, cherries, etc.), chopped nuts. and spices. Also the stuff of certain seasonal dreams, and a species of dancing fairy.

Sugar peas are in season during the spring and summer months, and are popular in Asian cooking because their sweet flavor complements so many other ingredients.

Sugar cooked until it reaches a colour ranging from light amber to dark brown, used to flavour and colour various preparations. Search RSS ...

Sugar-pie pumpkin Sugar pie. These, of course, are the winter squash we’re most familiar with, thanks to dessert; it looks like a jack o’ lantern pumpkin, it has big, tasty seeds, and its flesh is the main ingredient in pumpkin pie.

Sugar-tea smoked Barbary duck breasts Honey duck breast, turnip gratin, bok choi and beetroot jus Duck with potato, creamed Savoy cabbage and red wine sauce ...

Sugar-ally means Liquorice. Tablet Candy made of condensed milk, butter and sugar; harder than fudge but crumblier than toffee. Return To Scottish Cooking ...

Sugar - The refined table sugar we now consider a staple was once so rare and expensive it was called "white gold".

sugar alcohols - Ingredients used to add sweet flavors to food. Those often used instead of sugars include sorbitol, mannitol, and xylitol. Many fruits and vegetables contain sugar alcohols naturally.

Sugar A vital ingredient in chocolate but should be used in moderation; too much makes chocolate sweet and sickly.

sugar apple See sweetsop. sweet cucumber See pepino. sweetsop = sugar apple Notes: This sweet tropical fruit looks a bit like a small cherimoya. It's great for eating of hand or for making shakes.

Sugar Paste (also known as Fondant): An icing sugar (sugar paste) and gum based paste (gum paste).

Sugar alcohols - Sugar alcohols like mannitol, sorbitol and xylitol are sweeteners that occur naturally in fruits, and are often added to certain foods.

Sugar: Sugar or sucrose is a carbohydrate occurring naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sun's energy into food.

Sugar Cane - A tall grass of tropical and warm regions with tough, jointed stalks that can be processed to produce sugar.

A sugar in fruit and veg that helps jellies and jams to set Polenta A flour like ceral made from maize, very difficult to make it taste even nice*.

Raw sugar - Sugar that has not been refined. Appears much like coffee crystals. Coarse or raw sugar is more difficult to dissolve. Makes a wonderful garnish.

Palm sugar Made from boiled down sap of several kinds of palm tree, including the palmyra palm and the sugar palm of India, palm sugar ranges in color from pale golden to dep brown. It is sold in block form or in jars.

Palm sugar, also known as jaggery and coconut sugar, is derived from boiling down the sap of various varieties of palm tree. Generally brown in color, it has a coarse, sticky texture and is used in Asian dishes.

Palm Sugar. It is the sap that is extracted from the bud of the coconut tree and processed into cylindrical cakes. It has a distinctive flavor and is used in many local desserts in place of sugar.

maple sugaring - The term "maple sugaring" is part of the history of maple.

Brown Sugar: Refined sugar with a thin coating of molasses, not to be confused with raw, unrefined sugar. Buckwheat: A grain sometimes ground as flour. Buttermilk: A sour milk that is made by adding microorganisms to whole milk.

Anona Sugar apple - an oval fruit covered with light green knobby protuberances Aji Ayucllo Wild pepper found in the jungle ...

Brunt sugar used for sauces, coloring, flavoring and candy. Caramelization ...

fruit sugar - See also: sugar, also in the member encyclopedia: sugar - Slightly finer and more a uniform crystal size helps prevent separation or settling of smaller crystals in a box.

ICING SUGAR - see Sugar and other sweeteners INDIVIA - Endive. Refers to all types in this family such as invidia riccia and scarola (curly and broad-leafed escarole), and invidia belga (Belgian endive).

Castor Sugar: finely granulated white sugar. Chiko Rolls: snack food similar to small Chinese egg rolls. Chooki: chicken.

sato.. sugar. sato-imo.. a small, round, pototo like taro root ("country potato"). shabu-shabu.. thin slices of beef quick cooked in broth with vegetables.

Syrup: Sugar that is dissolved in liquid, usually water, with possibly the addition of flavorings such as spices or citrus zest. Return to top ...

sucre: sugar suprême: a veal- or chicken-based white sauce thickened with flour and cream suprême: a boneless breast of poultry or a fillet of fish ...

sucre: sugar suprême: a chicken breast with skin and first joint of wing attached, or a segment of citrus fruit with membranes and seeds removed (also sauce suprême, sauce Veloutè enriched with stock, butter and cream, ...

Caramel Sugar which has been cooked to a high temperature where it will melt to a brown liquid. Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food C-words » caramel ...

To heat sugar until it becomes syrupy and golden to deep amber in color. Sugar-topped desserts like creme brulee are caramelized under the broiler or with a propane torch. Carbonnade Beef stew made with beer ...

3/4 cup sugar 1 ½ tbl juice and 1 tsp zest from one medium lemon 1/4 tsp salt ...

Demerara sugar A pale-coloured and mild-tasting raw cane sugar named after its place of origin in Guyana. Demi-glace sauce ...

Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups.

Granulated sugar: This white, granular, crystalline sugar is what to use when a recipe calls for sugar without specifying a particular type.

Frosting A sugar mixture used on cakes, cookies, pastries, and other baked foods. Also called icing. Fry To cook food in fat over moderate to high heat.

A paste of sugar, eggs, butter and flour usually baked about 1-3/4 inch thick. GIGOT Leg (of lamb or mutton) ...

Castor/caster sugar: Somewhat finer than US granulated sugar. Similar to US superfine sugar.

Jaggery - raw sugar, eaten as it is and used to flavor various dishes, even vegetable curries. Kalonji - (also known as nigella) small black tear-shaped onions seeds, used to add piquancy to vegetable curries and Indian breads.

confectioners' sugar: A fine powdered sugar cut with cornstarch that's used for cake icings or to powder cakes and cookies; also called powdered sugar.

Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes Meuniere Pan fried, served with butter freshly browned, lemon juice, and chopped parsley ...

Molasses - When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through.

Fruit acids and sugar. Split-open pomegranate fruit Origin Central Asia, probably Persia. Now cultivated in Western and Central Asia, Mediterranean countries and Northern India.

Candy-To cook in sugar or syrup, when applied to sweet potatoes and carrots. For fruit or fruit peel, cook in heavy syrup until translucent and well coated. Caramelize- To melt sugar slowly over low heat until it becomes brown in color.

Panela Unrefined sugar, usually sold molded into small, hard cones. See also panocha and piloncillo.

How to substitute sugar [q&a] Dear Baker: Can I substitute honey for sugar in recipes? And if I can use honey, do I use the same amount of honey... The Different Ways to Grill [article] ...

This conversion of sugar to acid gives yogurt its distinctive 'tang', which can vary in intensity from barely noticeable to positively sour depending on the methods used to make it and the amount of sugar added afterwards.

See also: Cooking, Flavor, Water, Fruit, Cream