Next time you go for coffee or tea at a cafe, check out the sugar options. There may be white sugar, brown sugar, sugar “in the raw”, honey and perhaps even sugar syrup. When it comes to sweetening your coffee or tea, they’ll all do the trick. But when it comes to cooking a...
To start off with, you just want to sprinkle enough sugar to cover the bottom of the pan. If you add it all in one go, then you’re most likely to mess up your caramel. Because the sugar will crystallize, become one ...
How to Keep Brown Sugar Soft Is your sugar clumping? Make your brown sugar last longer when you learn how to keep brown sugar soft and fresh with these simple little tricks! How to Soften Butter Quickly Is it time to bake, but you forgot to pull out the butter? These simple tricks for...
You make caramel by melting sugar, and there are two methods for melting (or cooking) sugar: "wet" and "dry." For either method, you need a perfectly clean saucepan and clean white sugar. Stray crumbs of any sort can cause the caramel sauce to crystallize and become grainy. ...
Why has my simple syrup started to crystallize? When enough sugar molecules attach to one other and become insoluble in water, simple syrup crystallizes. In a process known as inversion, acids like cream of tartar and lemon juice may break down sugar molecules into glucose and fructose. ...
Bookmark this guide to making brown sugar now, and the next time you run out of the good stuff, you'll have a backup plan ready.
This flan recipe is as easy, classic, and creamy as it gets—here's how to make it the best it can, from the custard to the caramel sauce.
types of solution have the ability to produce different types of crystal. For example, salt crystals occur when salt is dissolved in water and dried, but other materials dissolved in a solution have the ability to form crystals, too. Gallium and halite are other materials known to crystallize....
because it crystallizes more slowly due to the high temperatures breaking down any sugar seed crystals, making it preferred by the supermarket trade. Ultrafiltration eliminates nutrionally valuable enzymes, such as diastase and invertase[citation needed].Heat-Treated honey Heat-treatment after...
The first molasses contains 80% to 85% DM. It spontaneously crystallizes, so when it is stored, it is inverted to prevent crystallization. The second molasses contains the same amount of DM but less sugar. Unlike first molasses, second molasses doesn’t crystallize spontaneously. ...