[Sca-cooks] Marzipan creations, like onions...

[Philip & Susan Troy]

Stefan li Rous wrote:

> I've been thinking of trying some
> marzipan things after all the comments here. Maybe this should be what
> I start with.
>
> Is the sugar only for taste? Or does it affect the structure? I
> wonder if Splenda or other artifical, granulated suger substitute
> would work?


I would think the sugar is more or less necessary for structure, to help in cohesion, which may be evidenced by the fact that while tastes and sugar usage for taste does seem to vary, the proportion of one part almonds to one part sugar rarely seems to [vary] in recipes. I dunno, though, maybe there's some kind of sugar substitute that would work better than Splenda.

On the other hand, you can make some butt-kicking savory dishes with
almond milk ; )

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98