[Sca-cooks] Sugars
Tom Vincent
tom.vincent at yahoo.com
Thu Jul 6 11:27:22 PDT 2006
Here's a great summary of the various types of sugar:
http://www.foodsubs.com/Sweeten.html
I also love a good coffee sugar for the exotic look it gives a dish
when sprinkled on top.
There's a new variety called GemSugar -- that is sugar colored with
herbs -- which sounds intriguing.
Sort of like all the salt varieties that were introduced a few years
ago (red, black, every variety of sea salt, etc.).
Duriel
--- Debra Hense/Kateryn de Develyn <nickiandme at att.net> wrote:
> I found the following two sugars in my SuperTarget store. Maybe they
> are in one near you too.
> Billington's: Dark Brown Molasses Sugar and Light Brown Muscovado
> Sugar
> I found them in the sugar/flour baking supplies section. For a pound
> they run about two dollars less than Williams-Sonoma.
> I like both for their flavor. When working with a medieval recipe
> calling for black sugar - I use the dark brown molasses sugar. When
> calling just for sugar - I tend to use the light brown muscovado
> sugar.
> You should try them in your recipes instead of plain white. It adds
> a whole new level of flavor.
> Kateryn de Develyn
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Tom Vincent
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Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back!
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