Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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Sugar Types

       

           granulated,white

           -all-purpose fine

           crystal,made from sugar

           -cane or

           sugar beets. it's what is

           -in most sugar,cooking

           bowls. good for baking

           and beverages.

Baker's Sugar: professional-grade, ultra-fine cane sugar made for

baking. It's cleaner, with fewer impurities than granulated sugar. Good

for baking, meringues, spun sugar, candy and ice cream.

 

Superfine or caster sugar: the finest granulated sugar. In England,

it's called caster or castor, after the container it comes in. Good for

baking, dissolves easily in cold drinks.

 

Powdered or confectioner's sugar: Finely pulverized with 3 percent

cornstarch added to prevent clumping and keep it powdery. Good for

icing, dusting and decorating.

 

Brown Sugar (light and dark): sugar crystals coated in a molasses syrup

with natural flavor and color. Dark brown sugar has a stronger molasses

flavor than light brown sugar. Light brown sugar is good for baking and

making butterscotch, condiments and glazes. Dark brown sugar has a rich

flavor that is good for gingerbread, mincemeat, baked beans and plum

pudding.

 

Demerara Sugar: a light brown sugar with large, sticky crystals.

Popular in England, it is used in tea, coffee or on top of hot cereals.

 

Muscovado or Barbados Sugar: a British specialty brown sugar, slightly

coarser than brown sugar, very dark brown with a strong molasses flavor.











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