SC - Re: Sugar

[LrdRas at aol.com]

In a message dated 4/27/01 11:31:44 PM Eastern Daylight Time, 
jugglethis at yahoo.com writes:

<< Unfortunately sugar does not pack the same firepower
 as do cinnamon or nutmeg.  It takes considerably more
 sugar to sweeten a dish than it does the latter to
 spice it.
 
 Balthazar of Blackmoor >>

True but I have found that a touch of sugar while not lending sweetness does 
smooth the rough edges.  I think it in error to believe that most medieval 
dishes calling for sugar were intended to be actually 'sweet'. A good example 
would  the use of a pinch of sugar when cooking vegetables (to bring out the 
fresh taste) and its use in tomato products (to tone down the undesirable 
acid bite of under ripened fruit). Small amount added to certain meat dishes 
add a nice but subtle caramel flavor, etc.

Ras