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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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01-14-2008, 09:56 PM | #16 |
trying hard to be a better person
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OK, this is what wiki had to say about brown sugar. Molasses can be added, or it can be retained in the less refined sugar (which is the way we get it here) rather than it being added to white sugar which is obviously what you're talking about.
Anyway, that was interesting. I don't know if the type of brown sugar you're likely to get over there is the same as what we have here. It's more like castor sugar and is quite dark. You can get light brown sugar here too, but I prefer the dark for cooking with. It's what I use if I want to do a flambe with fruit. Chopped up fruit, brown sugar and butter onto a hot pan all at once and cook quickly till the sugar is disolved and the pan starts to smoke slightly.
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01-14-2008, 10:08 PM | #17 |
I hear them call the tide
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depends where you shop, Ali
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01-14-2008, 10:20 PM | #18 |
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cinnamon isn't nasty! but I'm addicted to pumpkin pie spice (cinnamon, nutmeg & ginger). Spices are good for you!
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01-15-2008, 04:03 AM | #19 |
Bitchy Little Brat
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Sorry Ali, but you are misleading the non Aussies.
Brown Sugar ONLY comes with molasses added, its usually more refined than white sugar, because the molasses is added to fully refined white sugar, the white sugar can be partially refined...but as a general rule, its refined and naturally moist and clumping because of the molasses content. Now, if you are referring to RAW Sugar, or Natural Sugar crystals...different story. Its basically pure because its produced from the first crystallisation. |
01-15-2008, 07:57 AM | #20 |
Super Intendent
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What's wrong with cinnamon? I even add it to my spaghetti sauce!
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01-15-2008, 02:53 PM | #21 | |
trying hard to be a better person
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Quote:
Yes you can use the ordinary brown sugar that is more common in the shops which is of course what bb was talking about because that is manufactured using the process he mentioned.
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01-15-2008, 07:19 PM | #22 |
Bitchy Little Brat
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Muscovado is basically a specialist sugar, and not typical brown sugar.
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01-15-2008, 07:39 PM | #23 |
trying hard to be a better person
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yeah I know. I buy it from the deli where I get other special stuff like pure vanilla instead of vanilla essence etc. I just never realized there was a difference in how brown sugar that you get from the supermarket and the stuff I get from the deli are made. I just know the one from the deli is nicer for cooking with.
I've learned something because of this thread I guess.
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01-15-2008, 07:55 PM | #24 |
Come on, cat.
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We have fancy brown sugar here too... even walmart carries different varieties ie. raw sugar, sucanet, turbinado, evaporated cane juice etc...
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01-15-2008, 09:14 PM | #25 |
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we get piloncillo here--Mexican dark brown sugar, which comes in unwrapped cones. But I don't think the sugar used has anything to do with the outcome of the pie.
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01-15-2008, 09:15 PM | #26 |
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is that like palm sugar? That's something even different again too isn't it?
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01-15-2008, 09:21 PM | #27 |
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I think it's cane sugar. You can get sugar from different plants--cane, beets, etc. I'm not too familiar with palm sugar.
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01-15-2008, 09:26 PM | #28 |
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palm sugar is used in a lot of asian cooking. It's very very sweet. You have to grate it. I'm guessing it comes from some kind of palm, but I don't know for sure.
Maybe I'll have to do a bit more research.
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01-15-2008, 09:38 PM | #29 | |
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Quote:
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01-15-2008, 09:42 PM | #30 |
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good thing I'm not concerned with frugivory!
interesting. I'll have to look for that.
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