[Sca-cooks] sugar

Johnna Holloway johnna at sitka.engin.umich.edu
Sun Jul 15 16:19:15 PDT 2007

Maybe Suey can post a brand name for us so that we have
a name that can be looked up. I would guess that her Latin American
sugar is a far more exotic product than what is carried at my local 
grocery store.

Does it actually come from Cuba for instance?

>> On Jul 14, 2007, at 7:50 PM, Suey wrote:
>>> 	By the way I have been using only brown sugar of late when I cook
>>> as I only prepare 13-15th century dishes. I find it much richer.
>> The problem with this is that brown sugar is a modern invention, in
>> which a little molasses is added to refined white sugar to give it
>> added color, flavor, and moisture.
>> All of the evidence I've seen indicates that by the time sugar was
>> being used in cooking instead of honey (in northern Europe), that
>> they were already able to refine it as white as it can be made now,
>> and could powder it just as finely as we can now. Doc/ Daniel
> snipped
> I think perhaps there's confusion between sugar-that-was-sometimes- 
> brown, and what modern Americans call brown sugar, which is a  
> different animal.
> Adamantius

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