[Sca-cooks] ground powder sugar

Suey lordhunt at gmail.com
Thu Jan 26 14:23:23 PST 2012

I am so grateful for your comments about powdered sugar. i never thought 
about the difference between cane sugar and beet sugar, metal or stone 
blades. I would really appreciate it if you could please comment under 
my entry for AZUCAR EN POLVO at Spanish Medieval Cook: 

or if you cannot take the time if you would please give me permission to 
post your comment.
It is very necessary that we who read my blog learn because we have an 
insesent appetite for learning. Anyway the first paragraph of the blog 
defines azucar en polvo as:

Ar./tabarzad/, Eng. powdered sugar. It is the highest quality of sugar 
elaborated from the stem or trunk of the cane reduced to powder. Today 
it is sold as such in markets but can be made at home simply by adding 
enough granulated sugar to cover the blades of a food processor and 
running the machine on high until the sugar is powered. [ES: 
Benavides--Barajas. "Cocina." Sep 29, 01; and Nola 1989:xxx-4]



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