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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | SUGAR
- Сахар
Sugars are useful in cooking
(1) because of their flavor, or the effect they have in modifying or intensifying other flavors;
(2) because of their texture, or the changes they make in the texture of other foods;
(3) because they help in preserving other foods, especially fruits.
SUGARS NOT EQUALLY SWEET Maple sugar, brown sugar and molasses, weight for weight with white sugar, are a little less sweet than white sugar. Corn sirup or glucose, weight for weight with white sugar, is only about three-fifths as sweet as white sugar and may be used to reduce the sweetness of white sugar. Many persons prefer this modified sweetness.
FOODS TASTE SWEETER HOT THAN COLD This accounts for differences in the amounts of sugar used in making frozen desserts and other desserts.
SOME SUGARS CONTAIN SPECIAL FLAVORS, for example: maple sugar, brown sugar, molasses, honey.
SUGAR BRINGS OUT OR MODIFIES NATURAL FLAVORS It makes bitter chocolate and fruit acids more mellow and agree- able in flavor. It brings out flavor in bland foods like cereals, breads, milk and some mild-flavored vegetables.
IN CAKES, used in right proportions, sugar helps to make them tender and light. Too much sugar makes cake tough and heavy.
IN BREADS, used in right proportions, sugar helps to make them light. Too much sugar makes bread coarse in texture.
WITH FRUIT JUICES, used in right proportions, makes fruit-juice jelly. Too much sugar makes jelly "wine off" and makes it soft and sticky in texture. Too little sugar necessitates over-cooking, impairs flavor and gives a tough texture.
IN BEATEN EGG WHITE, sugar helps the egg to hold air and remain stiff. Too much sugar makes the egg white flatten out and settle.
Approximate Amounts of Sugar for Various Common Dishes
ICE CREAMS 2 to 4 tablespoons to 1 cup mixture.
CUSTARDS (not frozen) 1 to 2 tablespoons to 1 cup milk.
CAKES One-half as much sugar as flour.
In chocolate cakes, three-quarters as much sugar as flour.
MERINGUES 1 to 5 tablespoons to 1 egg white.
FROSTINGS 1 to 3 cups to 1 egg white. BREADS 1 tablespoon or less to 1 cup flour, if any is used.
MUFFINS 2 tablespoons or less to 1 cup flour, if any is used.
CARAMEL 1 cup granulated sugar 1 cup boiling water
Put the sugar into a pan and melt slowly over direct heat. Cook until dark brown, being careful not to scorch. Add the hot water and cook slowly until a thick sirup is formed. (Be sure that the water is hot. Cold water will make the hot sugar spatter.) This will keep indefinitely in a covered glass fruit jar and is a popular flavoring for desserts, soups, meat sauces and confectionery.
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