Anything goes for Uni

[gertbysea]

i really dont know why i bought while i was in bali last time, the only asian cooking i do is fried rice 

May as well use it up any way you can.  Waste not want not.

Gert

[gertbysea]

Wow Amy I always thought white sugar was worse than raw sugar, so are you better off cooking with white sugar then for baking?

Sugar is sugar pure and simple. All bad.  You can colour it , process it beat it up turn it around and you still get sugar.

Gert

[obbie]

I am crazy, I thought white sugar was worse than raw sugar, so I switched to raw sugar.

I'll go back to white sugar.

I always reduce the sugar content in baking though.

[Amy :-)]

Wow Amy I always thought white sugar was worse than raw sugar, so are you better off cooking with white sugar then for baking?

You're better of finding a substitute that you can use less of, such as honey, but that changes the whole texture/consistency of the cake, and then it takes time to work out how to balance it out.
I usually just use whatever sugar the recipe states unless I have time to modify the entire recipe. If it just says "sugar", I use caster sugar unless I think the caramel flavour of brown sugar would be more suited to the particular cake.

Baking is such an art. I love it

Wow Amy I always thought white sugar was worse than raw sugar, so are you better off cooking with white sugar then for baking?

Sugar is sugar pure and simple. All bad.  You can colour it , process it beat it up turn it around and you still get sugar.

Gert

Yep, I'm in agreeance with Gertie. All sugar is made up of basically the same molecules. You can do what you want with them but you can't change their molecular structure unless you get into genetic modification, and I don't think they've done much of that in Australia yet

[Yvette]

Yes I thought that too Robyn. That's why I  was wondering about rapadura.

[obbie]

We learn something new every day.

Quirky Jo uses rapadura a lot.

[gertbysea]

Amy CSR has been working on modifications for years. You will see some new products on the shelves  now  in Coles  and Woolies.  Have a Read of the labels. I cant  remember what they named them but I did a survey about them some months ago. All expensive all sugar all crap designed to make us feel better about eating sugar.

If you like sugar then eat it. All things in moderation.

I don't like sugar and I don't like sweets. Having said that a wee sweet  from time to time goes down an treat.

We mainly eat cane sugar  in Australia.  Some sugars seem, to the palate,  to be sweeter than others. Some sugers  have molasses added. Guess where molasses comes from?  Molasses is a bitter  sweet by product of the sugercane  processing. First you leave it behind and then you add it back. Go figure!

Funny sticky stuff suger.

Gert

[Yvette]

I wish I didn't like sugar Gert 

[gertbysea]

I wish I didn't like sugar Gert 

Nothing wrong with liking sugar .

Yes I thought that too Robyn. That's why I  was wondering about rapadura.

I do not think that we make rapadura in Australia. So it would be imported . It is just the juiced sugar cane dehydrated. It is more expensive  but it is less processed. It also has several  names. 

Gert

[Amy :-)]

Amy CSR has been working on modifications for years. You will see some new products on the shelves  now  in Coles  and Woolies.  Have a Read of the labels. I cant  remember what they named them but I did a survey about them some months ago. All expensive all sugar all crap designed to make us feel better about eating sugar.

Yes, they have brought in "Low-GI" sugars

[gertbysea]

Amy CSR has been working on modifications for years. You will see some new products on the shelves  now  in Coles  and Woolies.  Have a Read of the labels. I cant  remember what they named them but I did a survey about them some months ago. All expensive all sugar all crap designed to make us feel better about eating sugar.

Yes, they have brought in "Low-GI" sugars

They have others in the works as well. Keep an eye out.

Gert

[Emme]

Uni, there was a recipe on Masterchef for a Lime and chilli creme brulee where they used the palm sugar and caster sugar mixed together  before torching for the topping. Have the recipe if you want
 Marie

[Aussie Brenda]

Very interesting reading about the sugar, it does say that Raw sugar isn't quiet as refined as white, so I guess use less and use the cheapest.

[Amy :-)]

The only sugars I eat are fructose and lactose. I don't have any added sugar in my diet. The only reason we have sugar in the house is for mum's oatbrits and my baking which I don't eat

I just spilled a full glass of water on my laptop keyboard and somehow it is still working

[Yvette]

Amy if it goes funny (the keyboard that is) stick it in some rice to dry it out