[Sca-cooks] Powdered Sugar, was Granado's Bizcochos w/ Orange Flower Water

[lilinah at earthlink.net]

My Note in my Original Post:
>  > NOTE: Granulated sugar can be turned into powdered sugar without
>  > additives by pouring it into a running food processor - takes just a
>  > few seconds.

One of my questions:
>  > QUESTION 2 - the sugar, ground - should that be normal granulated
>  > sugar or powdered sugar?

The answers of two esteemed listees:

 From Selene Colfox (Susan Fox-Davis):
>Granulated or maybe ultrafine/baking sugar.  Powdered sugar ONLY if you
>can get it with no added starch.

 From Brighid ni Chiarain (Robin Carroll-Mann)
>I usually take granulated sugar and run it through the blender.  I 
>wouldn't use powdered sugar.

As i noted in my first post (copied above), if powdered sugar is 
appropriate, i know how to make my own...

I am reiterating this for the benefit of other folks, since the 
debate about powdered sugar has come up on this list with some 
frequency, and just as you both seemed to miss my note, others may 
have as well.

Commercially packaged powdered sugar generally has corn starch in it. 
I've never noticed that it affected the taste and behavior of the 
sugar much, but, then, i don't bake or use sugar often. However, 
whether or not to use it in Medieval and Renaissance cooking is a 
frequent question.

If you have a food processor, it only takes a few seconds to make 
your own powdered sugar without additives, and just as much as you 
need. I've poured granulated sugar into the food processor with the 
blades running and into the food processor with them stopped, and 
either way, it only took a few seconds for the granulated sugar to 
become powdered sugar.

I haven't tried doing this in a blender, so i don't know if that will 
work as well...

Anahita