Hi friend! We're back with another ingredient spotlight. Today, let's dive into the world of sugar!Let’s face it: life without sugar can feel dull. But consuming too much isn’t healthy either. So, what's the solution? Understand it better! Not all sugars are the same; each has unique properties and flavors to offer.
I. Let’s start with the most common sugars out there:
1. White Granulated Sugar
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The OG sugar, refined from sugar cane or sugar beets
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Brands like Domino and C&H are the popular kids on the block
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During the refinery process, sugar loses impurities (which is good) but also its natural molasses (not good).
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Did you know it’s also bleached because people prefer white sugar? It’s just for cosmetic purposes.
2. Brown Sugar:
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Made by adding molasses to white granulated sugar, giving it a slightly darker, richer taste
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Brands like Muscovado and Demerara bring a little sass to the table
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Perfect for baking, particularly for making cookies and dessert because the molasses give it a caramelized taste
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Also adds a great flavor to barbecue saucesWant to make your own brown sugar? Just mix 1 cup of white granulated sugar (or 200 grams) with 1 tablespoon of molasses for light brown sugar. Boom!
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Want dark brown sugar instead? Just double the tablespoons! (so 2 tbsps for 200 grams of sugar)
3. Raw Sugar- My ABSOLUTE favorite!!
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Also known as turbinado sugar, because why not have a cool name?
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Less processed than white granulated sugar, so it retains some of the natural molasses from the sugar cane. It’s spinned in a centrifuge to remove excess moisture. The spinning process creates large, golden crystals, which are then dried and packaged.
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Brands like Sucanat and Rapadura make us feel like we're fancy chefs
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Used in specialty recipes, such as marinades or rubs for meats
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These sugars can be used interchangeably, ratios are 1-1
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Also a great choice for adding a hint of sweetness and caramel to your morning coffee or tea. Time to upgrade your coffee game, people!
4. Honey
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A natural sweetener made by bees from the nectar of flowers
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Contains antioxidants and has antibacterial properties, so it's basically a superhero
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Brands like Manuka honey and Wildflower honey are the Beyoncé's of the honey world
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Often used as a sweetener in tea, dressings, and marinades
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e. Also a popular choice for sweetening baked goods. Honey, you just made that cake even sweeter!
5. Maple Syrup
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Another natural sweetener, made from the sap of maple trees
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Rich in antioxidants and minerals, so it's basically a health food, right?
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Brands like Maple Gold and Coombs Family Farms make us want to move to a maple syrup farm
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Has a unique flavor that is often used in baking, cooking, and as a topping for pancakes and waffles.
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Can also be used to make sauces and marinades to give a sweet and rich taste to meals. Maple syrup on our steak? Don't mind if we do!
6. Agave Nectar
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A great natural sugar, made from the sap of the agave plant
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Has a low glycemic index, making it a good choice for people who are watching their blood sugar levels
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Brands like Wholesome and Madhava make us feel like we're living our best healthy lives
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Can be used in place of honey or maple syrup in recipes, and it's also a good option for sweetening drinks.
II. How can I use sugar in the kitchen?
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Did you know that adding a pinch of sugar to your spaghetti sauce can help cut the acidity and make it taste less bitter? It's true! Plus, it's a quick fix that can save you from having to cook a whole new batch.
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For all you bacon lovers out there, try sprinkling some raw sugar on top of your bacon before baking it. The sugar will caramelize and give your bacon an extra layer of flavor depth that will have your taste buds singing.
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If you're making homemade pickles, add some sugar to the brine to balance out the vinegar and add a touch of sweetness. Your pickles will be perfectly tangy and delicious.
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Have some leftover coffee in the pot? Instead of tossing it, mix in some sugar and freeze it into ice cubes. Next time you want an iced coffee, just pop in a few of these cubes and voila! You've got a sweet and refreshing drink without any added effort.
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When making homemade whipped cream, add a bit of sugar to stabilize it and keep it from melting too quickly. This way, you can enjoy your desserts without worrying about your whipped cream melting into a puddle.
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Adding a small amount of sugar to sliced onions can help them caramelize faster and develop a richer flavor. Simply melt some butter in a pan, add sliced onions and a pinch of sugar. Magical caramelized onions.
III. Substitutions
This is where we get technical people! Remember that sugar substitutions may affect the flavor and texture of your pastries (or cooking) so it's important to experiment, adjust and keep that in mind.
Here are some measurements to get you started:
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White sugar: 200 grams (7.05 ounces) per cup
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Brown sugar: 220 grams (7.75 ounces) per cup
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Raw sugar: 220 grams (7.75 ounces) per cup
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Honey: 340 grams (12 ounces) per cup
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Maple syrup: 320 grams (11.25 ounces) per cup
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Agave nectar: 320 grams (11.25 ounces) per cup
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To substitute white granulated sugar: use brown sugar, raw sugar, or coconut sugar in a 1:1 ratio. Honey, maple syrup, or agave can also be used, but reduce the amount by 1/2 cup (depending which liquid sweetener you’re using) for every cup (200 g) of white sugar.
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To substitute brown sugar: use white granulated sugar with molasses in a 1:1 ratio. You can also use raw or coconut sugar in a 1:1 ratio. Honey, maple syrup, or agave can be used too, but reduce the amount by 1/4 cup for every cup of brown sugar (50 g).
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To substitute Raw Sugar: you can use white, brown or coconut sugars in a 1:1 ratio, just remember that raw sugar has a caramelized flavor. Honey, maple syrup, or agave can be used too, but reduce the amount by 1/4 cup for every cup of brown sugar (50 g).
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Substituting Liquid Sweeteners: When substituting liquid sweeteners like honey, maple syrup, or agave nectar for granulated sugar in baking recipes, use a 1:1.25 ratio (i.e. 1 cup or 200 grams of granulated sugar = 1 1/4 cups of liquid sweetener). Keep in mind that these liquid sweeteners will add more moisture to your recipe and may affect the texture.
Now that you know more about different types of sugars and their unique properties, it's time to get creative in the kitchen and sweeten up your life because let's face it, everything is better with a little sugar!
You’ve got this!
Itzia