Text 20978, 98 rader
Skriven 2009-02-16 21:25:16 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Catz (3 of 3)
=========================
And the final part of this...

MMMMM----- Recipe via Meal-Master (tm) v8.05

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

            Sugar

   At the very least, she says, ``people need to know what they're
   getting. Otherwise they'll be frustrated. They won't understand why
   things are turning out the way they are.''

   =======================================

   COOKS, TASTERS PUT SUGAR TO THE TEST

   The Chronicle Food staff baked five batches of the Brown Sugar Walnut
   Squares recipe on this page, each using a different brand of light
   brown sugar. Tasters didn't know which was which when they sampled.
   Here are our results:

   ~-Best Yet (beet sugar). Cookies were very chewy, with unpleasant
   grainy texture and brittle crust.

   ~-Springfield (beet sugar). These cookies had a datelike ``dark,
   sticky'' flavor, with a very crunchy top and bottom and lots of
   separation among top, interior and bottom.

   ~-Safeway (cane sugar). Softer and moister than Best Yet and
   Springfield, not as sweet, clean tasting with no date flavor, lots of
   nut flavor and a buttery quality and uniform texture. It was some
   tasters' favorite.

   ~-C & H (cane). More depth of flavor than Safeway, with a hint of
   molasses, most uniform texture and golden-brown color, no separation.
   Many tasters' favorite.

   ~-Lade Lee/Lucky (unknown source). Dark, dense, sticky, with a
   raisinlike texture, red-brown color and distinct separation among
   top, interior and bottom.

   We also baked four batches of Butterscotch Pound Cake, each using a
   different sugar.

   ~-Spreckels white granulated (beet). Pleasantly crunchy top;
   relatively coarse, dry crumb, yet gummy when chewed. Very sweet.

   ~-C & H white granulated (cane). Finer, more even texture than
   Spreckels, with moister crumb and better flavor. Less sweet.

   ~-C & H light brown(cane). Nice flavor and texture, more golden than
   first two cakes.

   ~-Springfield light brown (beet). Top is crunchier than C & H, but
   appearance and flavor not significantly different.
   ====================================================

   WHICH SUGAR IS BEET, WHICH IS CANE

   For the typical consumer buying sugar off the grocers' shelf,
   economics rather than performance determines what they will get.
   ``It's based on price from the producers,'' says Judie Decker,
   spokeswoman for Lucky Stores, Inc. Lady Lee and Lucky, Lucky's house
   brands, can be cane one time, beet another, she admits.

   ``We buy from C & H and from Holly. If the supplier is Holly, it's
   beet sugar. If it's C & H, it's cane. It's random. We never know
   ahead of time.'' Lucky does not specify either cane or beet on the
   label.

   On the West Coast, Spreckels, with factories in Woodland and Mendota,
   and Holly, with a plant in Tracy, manufacture beet sugar and sell it
   under the Spreckels, Albertson's, Best Yet and Springfield labels.

   Spreckels and Holly are owned by Imperial Holly of Sugar Land, Texas.
   C & H, with a sole refinery in Crockett, is the only cane producer on
   the West Coast. C & H also produces cane sugar for the Safeway label
   found in Northern California stores. Safeway label brown sugar in
   Arizona and the Pacific Northwest is beet sugar produced by Imperial
   Holly, according to Bob Baldwin of Imperial Sugar Co. in Tracy.

   Domino, another cane brand, is scarce in the West.

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

   Miriam Morgan, Chronicle Assistant Food Editor Wednesday, March 31,
   1999

   (c)1999 San Francisco Chronicle

   MM format by Manny Rothstein, 11/3/99

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)