Zabaglione - was, Re: SC - Book Review WAS Verjus
Elaine Koogler
ekoogler at chesapeake.net
Wed Mar 29 12:56:46 PST 2000
Actually, to the best of my knowledge, Confectioners' and Powdered sugars are one and the same. And neither is what I'd call Caster...I used that when I lived in Papua New Guinea, and agree that the Extra Fine that we find here in the States is Caster.
Kiri
Gwynydd of Culloden wrote:
> 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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