Demystifying The Basics of Sugar

Indians are as oriented to spices as they are to sugars. We’re a land of a variety of sweets from all across the world. The baaju wala neighbor coming to your house for a bowl of shakkar is a well-accepted idea for us. There are so many misconceptions when it comes to the types of sugars. When you think about sugar, the first thing that probably comes to mind is sweetness. And while it does sweeten, the uses for sugar are many. Sugar can add flavor, texture, and decoration. It also works to make dough tender, provide stability for egg whites when making meringues and pavlovas, and help baked goods achieve a nice golden-brown color. But it all depends on which one you use. So from cane sugar to demera to brown sugar, there are different varieties of sugar you all should definitely know of.

Caster Sugar is finely granulated white sugar. Since, it is so finely chopped, it dissolves quicker and hence preferred for making syrups and meringues.

Pearl Sugar is hard texture and an opaque colour. It’s shape doesn’t get disrupted even in high temperatures and hence is used for cake and cookie decorations.

Sanding Sugar can be in a variety of colour and is used mainly for decorating purposes. They help give an extra crunch to cookies.

Cane Sugar is unrefined sugar granules made solely by sugarcane. It’s used the same way normal granulated sugar is used but is considered to be less processed and hence more healthy.

Demerara Sugar has large grains with an amber color and a natural, subtle molasses flavor. Use it to sweeten coffee or tea, or as a topping on baked goods, like muffins, scones, cookies, and cakes.

Muscovado Sugar is a variety of sugar in which the molasses isn’t removed. It has a wet, sandy texture with a flavor that is complex. While muscovado sugar can be used as a substitute for brown sugar, its flavor is much stronger. It’s especially wonderful in barbecue sauce, marinades, and savory dishes.

Brown Sugar also has a wet sandy texture but is less stickier than muscovado sugar. It has a caramel flavour to it and is used it for making any baked goods, as well in savoury dishes.

Just like with infused salts, infused sugars are also becoming a thing. By adding herbs and fruit rinds to sugar, you can give an exciting pop of flavour. Infused sugars can be used in a variety of ways from adding an unexpected flavours to cocktails and baked goods. Infused sugars are used more as an addition to flavour than just for sweetening.



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