[Sca-cooks] Sugars

[Tom Vincent]

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!