Text 37422, 140 rader
Skriven 2010-05-05 10:18:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ICE CREAM  00505
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I don't like most light cakes, particularly sponges and "stickies"
 JW> I think you mean light vs dark but if you meant light vs dense then
 JW> consider the pound cake, one of my favourites to make and to east.

I mean the latter.  I have read of pound cakes, but not made one.  In
fact I don't think I have ever made a cake, only rock-buns, many years
ago.  I like rock-buns.
 
 GJ> although I am quite fond of fruit cakes.

 JW> To me they are strictly a seasonal (Christmas) once a year treat.
 GJ> (Will that Dave at the back stop sniggering!)
 JW> He won't you know.

I know.  (Makes mental note to get another 5 litre cask, as Kevin is
coming tomorrow.)
 
 GJ> So you are breeding a line of tiny gourmets?
 GJ> Can they tell the difference between the different kinds of
 GJ> sugars?  (Cane, beet, maple, palm and synthetic.)

 JW> Cane and beet are identical. Maple is so distinctive that anyone would

Never knowingly tasted beet sugar, I wondered if it was different.

 JW> notice the difference on first bite. Palm... we don't get that here.

You should be able to get some at your local Asian grocery shop.

 JW> And synthetic? I don't know; we never use any of them.

You have armed border guards to repel invasion by the demon HFCS?
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Sugar Glossary
 Categories: Sugar, Tips, Lat, Article
      Yield: 1 Servings
 
           Chinese rock sugar
           Dark Muscovado sugar
           Date sugar
           Demerara sugar
           Jaggery
           Piloncillo
           Raw washed sugar
           Turbinado sugar
           Palm sugar
 
  * Chinese rock sugar--This sugar comes in large or small lumps, from
  clear to amber, and is the favorite of Chinese cooks, particularly
  from Shanghai, who use it liberally in braised meat dishes and in
  sweet soups and puddings as well. :    Available at Asian markets.
  
  * Dark Muscovado sugar--Muscovado sugar (a.k.a. Barbados sugar), a
  moist cane sugar available in both light and very dark forms, comes
  from Mauritius, an island off the southeastern coast of Africa. It is
  made by evaporating the juice and draining off the molasses. Tasting
  of rum, this variety works well in everything from dark rustic
  gingerbread cookies to the crackling glaze atop a creme bru^lee. Its
  rich flavor adds immeasurably to broiled fruit such as bananas,
  pineapple and even grapefruit. Baking with it is easy since its
  somewhat coarse granulated texture allows for good aeration when
  creaming the fats in a batter or dough. Somewhat sticky, this sugar
  has a lingering molasses note, rich with a caramelized, almost
  rum-like flavor. :    Look for it at shops such as La Brea Bakery,
  624 S. La Brea Ave., Los Angeles, (323) 939-6813, and Surfas
  Restaurant Supply & Gourmet Food, 8825 National Blvd., Culver City,
  (310) 559-4770; on the Internet from http://www.cooking.com; or call
  India Tree Gourmet Spices & Specialties, (800) 369-4848.
  
  * Date sugar--Dehydrated dates are granulated to yield a brown, rather
  coarse "sugar." Unlike the coarse sugars made from palm sap or
  sugar-cane juice, date sugar remains granular on the tongue. Although
  not a substitute for other kinds of sugar, this variety works well as
  a topping or finishing sugar on pastries or compotes, and in fruit
  crisps or other baked goods, lending a fruity sweetness and
  pleasantly sandy texture. : Available at health-food stores.
  
  * Demerara sugar--Demerara is named for the place in Guyana where this
  brown, large-grained sugar originated. For all of its light color, it
  packs a considerable molasses punch in its aroma and flavor. It's not
  easily creamed, but its coarse, sandy texture makes it ideal for
  topping a coffee cake or an old-fashioned sugar cookie or
  snickerdoodle. Smelling faintly of molasses, it adds crunch to a
  pudding or custard and works well as the sprinkle over your morning
  oatmeal or a bowl of vanilla ice cream. :    Look for it at Surfas
  Restaurant Supply & Gourmet Food, 8825 National Blvd., Culver City,
  (310) 559-4770; or call India Tree Gourmet Spices & Specialties,
  (800) 369-4848 or King Arthur Flour, (800) 827-6836, or online at
  http://www.kingarthurflour.com.
  
  * Jaggery--Made from sugar cane juice or the sap of the sago,
  coconut, date or palmyra palms, this has a distinctive taste and
  nutty aroma. It can have a consistency as soft as honey butter or as
  solid as fudge. : Jaggery still comes in rough, somewhat grainy
  blocks. After breaking it up into smaller pieces, you may grind it in
  a food processor and turn it into something rather fine-textured.
  Retaining a bit of a smoky note from processing, this sugar is just
  as at home in a beverage, a stew or a syrup. :    Available at Indian
  markets. Palm sugar, a kind of jaggery, is used in Thai cooking and
  other southeast Asian dishes. Available at Thai markets.
  
  * Piloncillo--Traditional piloncillo is made by boiling down cane
  juice and pouring it into molds without further processing to cool
  and crystallize. Piloncillo is formed into cones (the traditional
  "sugar loaf" shape). :    The easiest and safest way to use this
  sugar is to place a piece on a cutting board, cover it with a towel
  and break it into rough shards by whacking it with a mallet or meat
  pounder. The resulting pieces can be ground or processed further
  before turning them into a syrup or sprinkling them over bread
  puddings, roasting them with fruit or creaming them, albeit somewhat
  roughly, in a batter or dough. Microwaving briefly, a few seconds at
  a time, will help to soften the stubbornly hard pieces. : Available
  at Latino markets.
  
  * Raw washed sugar--This crunchy product tastes clearly of the
  sugar-cane juice from which it was made. Honeydew melon grace notes
  and a lingering, almost honeyed complexity of flavor makes this worth
  seeking out. : Look for this at health-food markets.
  
  * Turbinado sugar--Turbinado sugar is in the category of unrefined or
  milled brown sugars that are honey-colored and usually large grained.
  These are related to the Demerara sugar, which got its name from the
  place in Guyana where this type of large-grained sugar originated
  many years ago. :    Available at health-food stores.
  
  MM format by Manny Rothstein, 4/26/00 "Toute Sweet-- A Sugar
  Glossary" By ROBERT WEMISCHNER, LA Times, Wednesday, April 26, 2000
  From: Manny Rothstein                 Date: 26 Apr 00
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)