Text 20497, 72 rader
Skriven 2012-01-27 07:09:05 av Dave Drum (1:18/200.0)
  Kommentar till text 20471 av JIM WELLER (1:123/140)
Ärende: Sugar
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> the three naturally occurring sweeteners.
 DD> (glucose, sucrose (table sugar), and fructose).
 DD> other sugar compounds are manufactured in some way or other.

 JW> They are the big three for cooks. But depending on your definitions
 JW> of "sugar" and "manufactured" there are several more.

 JW> Lactose immediately springs to mind, a naturally occurring
 JW> di-saccharide (double sugar).

Perhaps I should have typed "simple" sugars. I have been doing some reading.
 
 JW> Would you consider the maltose in malted grains manufactured or
 JW> natural?

It's a simple sugar - about 1/3 as sweet as sucrose. But it is made my malting
- a process that does not occur naturally (AFAIK). Wheat, barley, rice, etc.
may sprout naturally. But to be malted I think it must be toasted in some sort
of oven ... else it just grows until it runs out of food and dies.
 
Another naturally occurring sugar (even if "manufactured" in apiary colonies)
is honey. But, it contains all three of the Big 3 - fructose, glucose and
sucrose. And we all forgot about dextrose (grape sugar). Even the wine bibbers.
 
 JW> If you limit yourself to the mono- and di-saccharides, the list is
 JW> short although greater than three.

 JW> To a chemist, tri-saccharides and longer chain oligo-saccharides are
 JW> also sugars (but not the complex polysaccharides which are starches
 JW> even though they can be broken sown into sugars).

That's true. One of the things I like about this echo is one can obtain a
liberal education in a wide range of food related subjects.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Wine Mold
 Categories: Desserts, Wine, Citrus, Dairy
      Yield: 12 servings
 
    3/4 c  Sugar
      1 c  Dry white wine
      2 c  Water
      1    Lemon; grated peel only
      1    Orange; slices
      2 pk Unflavored gelatin
      6 oz Can orange juice concentrate
      2 tb Lemon juice
      2 c  Whipping cream; whipped
 
  Mix sugar and gelatin in 3-quart saucepan; stir in wine,
  orange juice concentrate, water and lemon juice. Heat to
  boiling, stirring constantly. Boil and stir 1 minute.
  Remove from heat. Stir in lemon peel. Refrigerate until
  mixture mounds slightly when dropped from spoon, about
  2-1/2 hours.

  Fold chilled gelatin mixture into whipped cream. Pour into
  7-cup mold. Refrigerate until firm, about 12 hours. Unmold
  and garnish with orange slices.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "=This= guy's beginning to crisp my cape..." - DarkWing Duck
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