Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Sunday, May 4, 2014
The Sweet Stuff Part 2 White Brown and Sparkly Crystals
Part 2 in a 3-part series on sugar and sugar substitutes.
Last week, we discussed artificial sweeteners and the latest packet to join the caddy rainbow: stevia. But, if you’re me, or like me (or love me), you are equally confused about natural sweeteners. Hopefully, by the end of this post, the fog will have cleared, or at least dissipated somewhat.
Let’s start with the one everybody knows and loves (and hates): granulated white sugar.
Derived from the sugar cane plant, which is native to tropical climes, white sugar is processed until a sweet, mild, crystalline residue remains.
The process doesn’t seem so innocent when you take a look at environmental impacts, bone char, and a 27-step flow chart.
Plus, no nutritional value remains at the end of the white-sugar-ining process. All the molasses, and theore, all the B-2 and other trace minerals are removed. The extruded molasses is sold as cattle feed or to alcohol manufacturers. Wee!
Beet vs. Cane
The U.S. grows sugar from sugar beets and sugarcane. Only 4 states have the climate required to sustain cane crops: Florida, Hawaii, Louisiana, and Texas. However, sugar beets can be grown in more temperate climates, like the Pacific Northwest and Midwest, in states like Idaho, Michigan, Minnesota, North Dakota, Montana, Oregon, and Washington, among others.
Some companies buy sugar from a variety of iners, so one batch may be cane sugar, while the next will come from beets. It’s hard to know the which is which. On a basic level, there is little difference between the two.
But some bakers and confectioners have noted a distinct difference in the texture and consistency of baked goods and candies. If you’re concerned about your cakes, check out this handy list of manufacturers.
Which Sugar Is Which?
Refined Sugar
These sugars are all derivative of cane or beet sugar. The average calorie content is 16 calories/teaspoon.
Granulated white sugar: Highly ined coarse-grain sugar from either sugarcane or sugar beets in the U.S. used at the table and for baking/cooking.
Caster sugar/superfine/baker’s sugar: Fine, granulated white sugar that dissolves quickly in liquid.
Brown sugar: Granulated white sugar (from which the molasses has been removed) with molasses added—my head just exploded. Most commonly used for baking.
Confectioner’s sugar: White sugar, ground fine with corn starch added (about 3%). Most commonly used for icing and pastries.
“Unined” Sugar
To call these sugars “unined” is misleading. Only gnawing on a stalk of sugarcane will give you unined sugar. But this class of sugar, that falls into the evaporated cane juice category, is considerably less ined than its ined cousin.
Because less of the molasses is removed, more of the original flavor and trace minerals of the sugarcane remain. Plus, some of these sugars have the benefit of being lower in calorie than ined sugar.
Demerara: Demerara sugar is named for its region of origin in Guyana. It comes from the first pressing of the sugar cane, after which the juice dehydrates, leaving behind a golden-yellow, large-crystal sugar with a rich molasses flavor. It is a bit stickier than turbinado sugar, and the calorie content is about 15 calories/teaspoon.
Muscovado: Processed the same as demerara, but with a more pronounced molasses flavor and finer grain, muscovado sugar is what dark brown sugar wishes it was. The calorie content stacks up between 11 and 15 calories/teaspoon.
Sucanat and Rapadura: Sucanat and Rapadura are trade names for unined sugar that is derived from a trademarked process. First the sugar cane is crushed to remove the juice. The juice is then heated and cooled by stirring until crystals form. Both Sucanat (Sugar Cane Natural) and Rapadura have a distinct molasses flavor, since nothing is removed in the processing, and are used like granulated sugar at the tale and for cooking/baking. Both have about 15 calories/teaspoon.
Turbinado: Turbinado sugar, like demerara and muscovado, comes from the first pressing of the sugar cane, after which the water is evaporated, producing a large, dry crystal, a light brown color, and a noticeable molasses flavor. It is used like granulated sugar. Turbinado logs in at about 11 calories/teaspoon.
Alternative granulated sugars
Date sugar: Date sugar is made from dates that have been dehydrated and ground fine. Since date sugar does not dissolve in liquid, it is used in bake goods that benefit from it’s flavor and texture. It clocks in at 10 calories/teaspoon.
Jaggery: Jaggery is an Indian sugar from sugarcane or palm sap, historically the date palm, but more commonly now, the coconut and sago palms. The raw cane or palm sap is boiled in large cast iron pans and then pressed into blocks. When needed, the sugar is grated into recipes or used for medicinal purposes. It has about 12 calories/teaspoon.
Palm sugar: Palm sugar is also made from the sap of coconut and sago palm trees. Because of it’s minimal ining process, it is high in minerals like potassium and calcium, has a deep, rich flavor, and can be used like brown sugar. The calorie content is around 11 calories/teaspoon.
So let’s recap: ined sugar is pretty bad and technically not vegetarian, if you’re strict; “unined” sugar is less bad and tastes a lot better. The unined sugars can be used, for the most part, interchangeably with ined sugar in recipes.
Readers, do you have any experience using these “unined” sugars? Do you love demerara or do we have to pry your Domino from your cold, dead hands? Share any experiences or recipes in the comments. You know we love to hear from you!
Next week, we will delve into the sticky sweet pool of liquid sweeteners and try to solve the riddle of the Glycemic Index.
~~~
References/Further Reading
The World’s Healthiest Foods: Cane Sugar
Sugar Alliance: American Sugar Industry Map
Quirky Cooking: Rapadura? Sucanat? Muscavado? Turbinado?
WiseGeek
~~~
If you dug this article, you may dig:
10 Modern Food Myths: Busted
26 Common Food Labels Explained
How to Lose Weight and Keep It Off: 10 Rules to Live By
Readmore...
Last week, we discussed artificial sweeteners and the latest packet to join the caddy rainbow: stevia. But, if you’re me, or like me (or love me), you are equally confused about natural sweeteners. Hopefully, by the end of this post, the fog will have cleared, or at least dissipated somewhat.
Let’s start with the one everybody knows and loves (and hates): granulated white sugar.
Derived from the sugar cane plant, which is native to tropical climes, white sugar is processed until a sweet, mild, crystalline residue remains.
The process doesn’t seem so innocent when you take a look at environmental impacts, bone char, and a 27-step flow chart.
Plus, no nutritional value remains at the end of the white-sugar-ining process. All the molasses, and theore, all the B-2 and other trace minerals are removed. The extruded molasses is sold as cattle feed or to alcohol manufacturers. Wee!
Beet vs. Cane
The U.S. grows sugar from sugar beets and sugarcane. Only 4 states have the climate required to sustain cane crops: Florida, Hawaii, Louisiana, and Texas. However, sugar beets can be grown in more temperate climates, like the Pacific Northwest and Midwest, in states like Idaho, Michigan, Minnesota, North Dakota, Montana, Oregon, and Washington, among others.
Some companies buy sugar from a variety of iners, so one batch may be cane sugar, while the next will come from beets. It’s hard to know the which is which. On a basic level, there is little difference between the two.
But some bakers and confectioners have noted a distinct difference in the texture and consistency of baked goods and candies. If you’re concerned about your cakes, check out this handy list of manufacturers.
 |
| Photo: Uwe Hermann via Flickr |
Refined Sugar
These sugars are all derivative of cane or beet sugar. The average calorie content is 16 calories/teaspoon.
Granulated white sugar: Highly ined coarse-grain sugar from either sugarcane or sugar beets in the U.S. used at the table and for baking/cooking.
Caster sugar/superfine/baker’s sugar: Fine, granulated white sugar that dissolves quickly in liquid.
Brown sugar: Granulated white sugar (from which the molasses has been removed) with molasses added—my head just exploded. Most commonly used for baking.
Confectioner’s sugar: White sugar, ground fine with corn starch added (about 3%). Most commonly used for icing and pastries.
“Unined” Sugar
To call these sugars “unined” is misleading. Only gnawing on a stalk of sugarcane will give you unined sugar. But this class of sugar, that falls into the evaporated cane juice category, is considerably less ined than its ined cousin.
Because less of the molasses is removed, more of the original flavor and trace minerals of the sugarcane remain. Plus, some of these sugars have the benefit of being lower in calorie than ined sugar.
Demerara: Demerara sugar is named for its region of origin in Guyana. It comes from the first pressing of the sugar cane, after which the juice dehydrates, leaving behind a golden-yellow, large-crystal sugar with a rich molasses flavor. It is a bit stickier than turbinado sugar, and the calorie content is about 15 calories/teaspoon.
Muscovado: Processed the same as demerara, but with a more pronounced molasses flavor and finer grain, muscovado sugar is what dark brown sugar wishes it was. The calorie content stacks up between 11 and 15 calories/teaspoon.
 |
| Photo: Will Ellis via Flickr |
Turbinado: Turbinado sugar, like demerara and muscovado, comes from the first pressing of the sugar cane, after which the water is evaporated, producing a large, dry crystal, a light brown color, and a noticeable molasses flavor. It is used like granulated sugar. Turbinado logs in at about 11 calories/teaspoon.
Alternative granulated sugars
Date sugar: Date sugar is made from dates that have been dehydrated and ground fine. Since date sugar does not dissolve in liquid, it is used in bake goods that benefit from it’s flavor and texture. It clocks in at 10 calories/teaspoon.
Jaggery: Jaggery is an Indian sugar from sugarcane or palm sap, historically the date palm, but more commonly now, the coconut and sago palms. The raw cane or palm sap is boiled in large cast iron pans and then pressed into blocks. When needed, the sugar is grated into recipes or used for medicinal purposes. It has about 12 calories/teaspoon.
Palm sugar: Palm sugar is also made from the sap of coconut and sago palm trees. Because of it’s minimal ining process, it is high in minerals like potassium and calcium, has a deep, rich flavor, and can be used like brown sugar. The calorie content is around 11 calories/teaspoon.
So let’s recap: ined sugar is pretty bad and technically not vegetarian, if you’re strict; “unined” sugar is less bad and tastes a lot better. The unined sugars can be used, for the most part, interchangeably with ined sugar in recipes.
Readers, do you have any experience using these “unined” sugars? Do you love demerara or do we have to pry your Domino from your cold, dead hands? Share any experiences or recipes in the comments. You know we love to hear from you!
Next week, we will delve into the sticky sweet pool of liquid sweeteners and try to solve the riddle of the Glycemic Index.
~~~
References/Further Reading
The World’s Healthiest Foods: Cane Sugar
Sugar Alliance: American Sugar Industry Map
Quirky Cooking: Rapadura? Sucanat? Muscavado? Turbinado?
WiseGeek
~~~
If you dug this article, you may dig:
10 Modern Food Myths: Busted
26 Common Food Labels Explained
How to Lose Weight and Keep It Off: 10 Rules to Live By
Saturday, January 25, 2014
Wayback Machine Oh My Sweet Lassi
Sweet readers, were taking the week off to catch up on some real-life work. In the meantime, were re-posting some of our favorite recipes and essays. This one is from November 2007. Enjoy!
In the two years following college, I lived semi-large with three ladyfriends in a medium-sized Brooklyn apartment. We had starter jobs, very little money, and an unnatural obsession with singing Jock Jams in Ross Perot voices. (Try it! Its fun.) We were also not very interested in cooking, except for K.
Born in upstate New York, K was the only one who actually used our pots and pans. She bought things like “produce,” and “dairy products.” A few times, she whipped up this Saltine-butter-chocolate dessert that I can’t even think of without salivating all over my desk. (Seriously, Saltines? Who knew they didn’t have to taste like drywall?) One of her favorite concoctions, which I had never heard of at the time, and now order/make at every opportunity, was the lassi.
Essentially a thick Indian yogurt drink, lassis are intended to calm taste buds during a spicy meal. But, much like its fruity cousin the mango lassi, the sweet lassi is also delicious on its own.
While there were a bazillion options online, the recipe attached below is adapted from the Whole Foods website. It seemed simple enough, and turned out well. Only changes: I used low-fat yogurt and cut out the rosewater, since, uh, I don’t know what it is or where to find it. (I will rectify this situation for next time.)
Nowadays, K is married to a wonderfully awesome dude, who I am sure is benefiting from her years of experience and experiments. I wish I had appreciated it more when we were roomies. (Besides the Saltine thing. I appreciated that constantly.)
P.S. Just to clarify - this is NOT a milkshake. It is a yogurt drink. If you do not like yogurt, you will vomit profusely.
Sweet Lassi
Serves 2 (12 oz each) or 3 (8 oz each)
Adapted from Whole Foods.
2 cups plain lowfat yogurt1/2 cup cold water
1/4 cup sugar
1/2 teaspoon ground cardamom
6 ice cubes
1) Blend yogurt, water, sugar, and cardamom together until smooth. Add ice cubes and blend again, until mixture is smooth. Serve cold.
Approximate Calories, Fat, and Price per Serving
2 servings: 248 calories, 3.8 g fat, $0.65
3 servings: 165 calories, 2.5 g fat, $0.43
Calculations
2 cups plain lowfat yogurt: 309 calories, 7.6 g fat, $1.15
1/2 cup cold water: negligible fat and calories, $0.00
1/4 cup sugar: 186 calories, 0 g fat, $0.06
1/2 teaspoon ground cardamom: negligible fat and calories, $0.08
6 ice cubes: negligible fat and calories, $0.00
TOTAL: 495 calories, 7.6 g fat, $1.29
PER SERVING (TOTAL/2): 248 calories, 3.8 g fat, $0.65
PER SERVING (TOTAL/3): 165 calories, 2.5 g fat, $0.43
Friday, November 29, 2013
Yummy Sweet Potato Casserole
Ingredients
530 g sweet potato, cubed
100 g white sugar
2 eggs, beaten
3 g salt
55 g butter, softened
120 ml milk
3 ml vanilla extract
110 g packed brown sugar
40 g all-purpose flour
45 g butter, softened
55 g chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutritional Information
Amount Per Serving Calories: 226 | Total Fat: 11.1g | Cholesterol: 54mgPowered by ESHA Nutrient Database
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