Text 20976, 116 rader
Skriven 2009-02-16 21:25:06 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Catz (1 of 3)
=========================
Dave Drum wrote:

> Like a cancer, they are metastasizing. They even have a location in Illinois.
 

and in Lake Havasu City Arizona.  Drove by it today when we verified our 
prior determination that we prefer the fries at In-And-Out, but the 
burgers at Carls Jr.  Now all we need to do is find a place where the 
two are situated next to each other.

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       Title: Cane & Beet Sugar Differences in the Kitchen, Pt 1/3
  Categories: Tips, Chron, Baking, Cakes, Candy
       Yield: 1 Servings

            Sugar

   SUGAR, SUGAR/Cane and beet share the same chemistry but act
   differently in the kitchen

   Carolyn Weil and her crew at The Bake Shop in Berkeley were hard at
   work one morning, boiling down large pots of sugar syrup to make
   buttercream for the day's buns, cakes and confections.

   It was a task the staff had done hundreds of times. But this morning
   the normally silky syrup crystallized into large, chunky granules.
   Weil tossed it, along with plans for most of the baked goods she
   wanted to sell that day.

   Not happy with a day's work and income wasted, Weil investigated,
   checking her equipment and ingredients and determining the one
   variable.

   Sugar.

   Weil's supplier had substituted another brand and, as it turns out,
   another type of sugar altogether. Weil thought she was getting cane
   sugar, but instead she got beet.

   Despite what sugar industry officials claim, beet and cane sugar are
   not alike. And the sugar industry isn't bothering to tell.  The
   labels of most brands of sugars on supermarket shelves neglect to say
   whether what's inside is cane or beet. In some brands, the contents
   can vary from day to day.  The Chronicle tested and blind- tasted
   creme brulee, cookies and cakes made with beet and cane sugar and
   found that indeed there is a difference. In all cases, the products
   made with cane were superior. However, many in the sugar industry
   disregard such results, because the conventional wisdom is that beet
   and cane are the same -- both types are sucrose and chemically
   identical.

   NOT QUITE EQUAL

   It's true that both kinds are sucrose, but only 99.95 percent, and
   that minuscule 0.05 percent -- made up of trace differences in
   minerals and proteins -- can have an effect.

   Much of the 0.05 percent difference comes from the fact that cane and
   beets are two different plants altogether. Beets are a root, growing
   below ground; cane is a grass, waving in the breeze. ``That alone can
   account for mineral profile and content differences,'' says Charles
   Baker, vice president for scientific affairs for The Sugar
   Association, a nonprofit group focusing on sugar's role in diet and
   health. Other variations are the result of processing.

   The beet versus cane controversy is a new development. Cane was once
   the dominant sugar in U.S. markets, but within the last few years
   beet has taken the lead. Beet now accounts for 55 percent of the 10
   million tons of refined sugar consumed in the country each year. And,
   according to Ben Goodwin, executive manager of California Beet
   Growers Association, the percentage is expected to grow.  One reason
   is that beet sugar is generally cheaper to produce. It requires just
   one refining process at a single plant. Traditional cane refining
   demands two processes at two different facilities.

   Beets can also thrive in a wider range of climates. This large, homely
   root -- not anything like a regular beet -- is cultivated in 12
   states; cane grows in just four. And while total U.S. cane and beet
   acreage has declined dramatically over the last few years, cane has
   dropped most precipitously. Hawaii alone has lost more than 60
   percent of its cane fields over the last five years -- victims of
   urbanization and conversion to better-paying crops like macadamia
   nuts and coffee, says Roehl Flores , director of marketing for C & H
   Cane Sugar Co.

   Many in the industry continue to dispute the signifigance of the shift
   from cane to beet.

   ``I can't tell any difference, and I don't think anyone else can,''
   says Joseph Terrell, director of public affairs for the American Sugar
   Alliance, a trade association. ``The difference is where it is grown
   and some of the processing, but once it becomes sugar, there's no
   difference.''

   But others see disaster looming on the horizon. Marion Cunningham, The
   Chronicle's ``Home Cooking'' columnist and author of the ``Fannie
   Farmer Cookbook,'' says the shift from beet to cane endangers some
   traditional American recipes.

   ``It matters in recipes for baked goods like angel food cake. It just
   isn't right with beet sugar. Lazy Daisy Cake, a wonderful old sponge
   cake from the past, is a real problem when it's made with beet sugar.
   It's coarse. All of those types of recipes are different.''

   BROWN-SUGAR DILEMMA

   Brown sugar can be a particular problem because of the way it's made.
   Brown cane sugar -- a combination of sugar and molasses, both
   inherent in the sugarcane plant -- is produced naturally as part of
   the process of refining white cane sugar by the traditional method,
   crystallization.

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