[Sca-cooks] Sugar sponge
t.d.decker at worldnet.att.net
Tue Aug 7 17:11:22 PDT 2007
The process for turbinado would be to spin the spin the sugar in some form
of container and inject steam into the container to remove non-sucrose
particles. It is not necessarily a process that would require a steam
turbine engine, which is a different critter mechanically. I do suspect
that the process is 20th Century and developed in Hawaii (with the caveat
that I have no clinching evidence for either assertion).
There is some evidence turbinado process is a modern variant of an earlier
washing technique for sugar, but I don't have enough details to determine
whether the process referred to is the slow moisture cleaning done in
claying or a different kind of washing. Claying was the common medieval and
renaissance technique. If there is a different washing technique, then it
may not be pre-17th Century.
> 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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