SC - ONCE AGAIN: PRECEDELLA MADE OF ALMONDS
Elaine Koogler
ekoogler at chesapeake.net
Mon Sep 11 08:03:46 PDT 2000
Don't know...but if you did that, you might as well go ahead and use
Confectioner's sugar, right? The primary reason for trying this is to get a
sugar that doesn't have cornstarch in it, isn't it?
Kiri
RButler96 at aol.com wrote:
> In a message dated 9/10/00 11:33:20 AM Pacific Daylight Time, harper at idt.net
> writes:
>
> > > Seems to me I heard somewhere that if you put regular granulated sugar in
> a
> > > food processor or blender, you could reduce it to a finer grain
> > I have done this. It doesn't come out as powdery as confectioner's sugar
> or
> > the other ultra-fine sugars, but it does work.
>
> Would it come out as powdery if you mixed it with Cornstarch or some
> other additive? If my memory serves, this is that makes the ultra-fine
> sugars like they are.
>
> Khadijah
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