[Sca-cooks] ground powder sugar

[Deborah Hammons]

Something else to consider.  Usually the blender o matic is a concoction of
metal blades, not stones for grinding.  Heating sugar changes the taste,
whether or not there are any anti caking agents in the commercial stuff.
 Just as heating flour changes the taste, and properties.  Has anyone tried
a stone bur grinder to reduce beet sugar?

Aldyth

On Wed, Jan 25, 2012 at 4:01 PM, Gretchen Beck <cmupythia at cmu.edu> wrote:

> I don't know about the smell, but most store-bought confectioners sugar
> contains cornstarch as an anti-caking agent. Various websites suggest this
> affects the taste, and it probably has some affect on the smell as well.
>
> toodles, margaret
> ________________________________________
> From: sca-cooks-bounces at lists.ansteorra.org [
> sca-cooks-bounces at lists.ansteorra.org] on behalf of Suey [
> lordhunt at gmail.com]
> Sent: Wednesday, January 25, 2012 5:50 PM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] ground powder sugar
>
> In my blog: Medieval Spanish Chef, entry: "Azúcar en polvo" on 20 Jan, I
> instruct that we can make poweder sugar in the food processer
> but I am with you about the taste.
> **
>
> Katherine wrote:
>
> >
> > I always find that blender ground powder sugar has a distinct sort of
> > metallic taste (in different blenders even).  I wonder if I am
> overheating
> > the sugar.  Any pointers?
> >
> >
> The store bought stuff is so much fluffier and good smelling.
> Why is that?
> Suey
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