Zabaglione - was, Re: SC - Book Review WAS Verjus
Gwynydd of Culloden
Gwynydd_of_Culloden at freemail.com.au
Wed Mar 29 11:16:33 PST 2000
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Unto the Gathered Cooks does Gwynydd send the following:
Not quite the finest. Icing sugar is ground even more finely - so finely that it is as powdery as flour (I have a feeling that the Americans might call icing sugar "powdered sugar" and castor (or as I have seen it spelled in some US cookbooks, caster) sugar "confectioner's sugar", but I could be wrong about this). Castor sugar is more finely ground than regular sugar, but it still has visible crystals. I think that the reason for using it is that (having smaller crystals) it dissolves more quickly than plain "granulated" sugar.
Gwynydd
At 2000-03-30 03:47:04.968000,
Lorix (lorix at trump.net.au) wrote:
> pat fee wrote:
>
> > Please excuse my igorence, butwhat is castor sugar?
> >
> > Lady Katherine McGuire
>
> >snip
>
> Well in Oz, it is basically the finest grade of sugar that you can
> get, with much
> smaller grains then normal sugar
>
> YIS,
> Lorix
>
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