[Sca-cooks] Sugar sponge
lordhunt at gmail.com
Tue Aug 7 13:30:14 PDT 2007
Terry Decker wrote:
> . . .Muscovado sugar is sugar from the first boiling of the cane juice which has not been "clayed" (set into clay molds to remove the molasses). Muscovado is "black sugar" and one source I encountered also refers to it as "red sugar." A second source says the red sugar candy referred to in the clip from the Encyclopedia Brittanica above is produced by the addition of Indian fig juice. Since I haven't found any corraborating sources the comments on red sugar and red sugar candy consider them suspect.
> Demerara sugar is a further, but not fully refined, sugar still containing some molasses. Turbinado is a partially refined refined raw sugar that has been steam cleaned (removing contaminents and more of the molasses than in Demerara).
> While Muscavado and Demerara are place names, the etymology of turbinado is obscure. I suspect, but have not been able to confirm, that Turbinado sugar is named for the process.
Kitchen Dictionary: turbinado sugar
"The term turbinado comes from the technique used in the making of this sugar. The sugar
is spun in a cylinder or turbine. Turbinado sugar is brown looking like brown, but paler in
color with a subtle molasses flavor. It can be used in recipes that call for brown sugar.
Two popular brand names for turbinado sugar are: Muscavado and Demerara."
Other sources uphold Terry's statement that turbinado sugar is not the same as
Muscavado and Demerara but if we are talking about sugar spun by steam turbine engines
aren't we talking about sugar processing technical changes that begin in the late 19th or early
20th century ?
My queries have to do with food items not later than Nola. I just don't think Mr. Nola
would buy that one that type. . .
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