How to make apple pie...? - Page 2

Urbane Guerrilla · 01-23-2008, 11:36 PM

Quote:

Originally Posted by Aliantha

you seriously don't have brown sugar? wow. I'll see if I can find some info on it. You must have brown sugar. how else do you make a propper creme brulee?

Yes we do too have brown sugar, and Demerara sugar too. It is, or was, a quirk of US sugar laws that raw sugar is supposed to be refined to pure sugar and then have molasses whipped back in to make brown sugar.

I used to do that with our kitchen blender. I do it less nowadays. If you figure you need your brown sugar to get darker brown, blend in another tablespoon (15ml) of molasses to a cup of the stuff. Very molasses-laden brown sugar should be kept in a tight container.

Aliantha · 01-14-2008, 09:56 PM

OK, this is what wiki had to say about brown sugar. Molasses can be added, or it can be retained in the less refined sugar (which is the way we get it here) rather than it being added to white sugar which is obviously what you're talking about.

Anyway, that was interesting. I don't know if the type of brown sugar you're likely to get over there is the same as what we have here. It's more like castor sugar and is quite dark. You can get light brown sugar here too, but I prefer the dark for cooking with. It's what I use if I want to do a flambe with fruit. Chopped up fruit, brown sugar and butter onto a hot pan all at once and cook quickly till the sugar is disolved and the pan starts to smoke slightly.

monster · 01-14-2008, 10:08 PM

depends where you shop, Ali

Cloud · 01-14-2008, 10:20 PM

cinnamon isn't nasty! but I'm addicted to pumpkin pie spice (cinnamon, nutmeg & ginger). Spices are good for you!

DucksNuts · 01-15-2008, 04:03 AM

Sorry Ali, but you are misleading the non Aussies.

Brown Sugar ONLY comes with molasses added, its usually more refined than white sugar, because the molasses is added to fully refined white sugar, the white sugar can be partially refined...but as a general rule, its refined and naturally moist and clumping because of the molasses content.

Now, if you are referring to RAW Sugar, or Natural Sugar crystals...different story. Its basically pure because its produced from the first crystallisation.

Aliantha · 01-15-2008, 02:53 PM

Quote:

Originally Posted by DucksNuts

Sorry Ali, but you are misleading the non Aussies.

Brown Sugar ONLY comes with molasses added, its usually more refined than white sugar, because the molasses is added to fully refined white sugar, the white sugar can be partially refined...but as a general rule, its refined and naturally moist and clumping because of the molasses content.

Now, if you are referring to RAW Sugar, or Natural Sugar crystals...different story. Its basically pure because its produced from the first crystallisation.

No I'm not Ducks. At organic grocers and some 'coles' stores you can get a true brown sugar which is also known as Muscovado sugar. It is the ideal type of brown sugar for cooking with if you can get it which as it happens is what I use. I just didn't realize there was a difference in the way they're manufactured.

Yes you can use the ordinary brown sugar that is more common in the shops which is of course what bb was talking about because that is manufactured using the process he mentioned.

aimeecc · 01-16-2008, 10:46 AM

I put sugar and cinnamon on my sticky white rice. Or used to. My hubby doesn't like white rice, so we mostly do long grain wild rice.

aimeecc · 01-15-2008, 07:57 AM

What's wrong with cinnamon? I even add it to my spaghetti sauce!

DucksNuts · 01-15-2008, 07:19 PM

Muscovado is basically a specialist sugar, and not typical brown sugar.

Aliantha · 01-15-2008, 07:39 PM

yeah I know. I buy it from the deli where I get other special stuff like pure vanilla instead of vanilla essence etc. I just never realized there was a difference in how brown sugar that you get from the supermarket and the stuff I get from the deli are made. I just know the one from the deli is nicer for cooking with.

I've learned something because of this thread I guess.

jinx · 01-15-2008, 07:55 PM

We have fancy brown sugar here too... even walmart carries different varieties ie. raw sugar, sucanet, turbinado, evaporated cane juice etc...

Cloud · 01-15-2008, 09:14 PM

we get piloncillo here--Mexican dark brown sugar, which comes in unwrapped cones. But I don't think the sugar used has anything to do with the outcome of the pie.

Aliantha · 01-15-2008, 09:15 PM

is that like palm sugar? That's something even different again too isn't it?

Cloud · 01-15-2008, 09:21 PM

I think it's cane sugar. You can get sugar from different plants--cane, beets, etc. I'm not too familiar with palm sugar.

Aliantha · 01-15-2008, 09:26 PM

palm sugar is used in a lot of asian cooking. It's very very sweet. You have to grate it. I'm guessing it comes from some kind of palm, but I don't know for sure.

Maybe I'll have to do a bit more research.

01-14-2008, 09:56 PM	#2
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	OK, this is what wiki had to say about brown sugar. Molasses can be added, or it can be retained in the less refined sugar (which is the way we get it here) rather than it being added to white sugar which is obviously what you're talking about. Anyway, that was interesting. I don't know if the type of brown sugar you're likely to get over there is the same as what we have here. It's more like castor sugar and is quite dark. You can get light brown sugar here too, but I prefer the dark for cooking with. It's what I use if I want to do a flambe with fruit. Chopped up fruit, brown sugar and butter onto a hot pan all at once and cook quickly till the sugar is disolved and the pan starts to smoke slightly. __________________ Kind words are the music of the world. F. W. Faber

01-14-2008, 10:08 PM	#3
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	depends where you shop, Ali __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

01-14-2008, 10:20 PM	#4
Cloud ... Join Date: Feb 2007 Posts: 8,360	cinnamon isn't nasty! but I'm addicted to pumpkin pie spice (cinnamon, nutmeg & ginger). Spices are good for you! __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

01-15-2008, 07:39 PM	#10
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	yeah I know. I buy it from the deli where I get other special stuff like pure vanilla instead of vanilla essence etc. I just never realized there was a difference in how brown sugar that you get from the supermarket and the stuff I get from the deli are made. I just know the one from the deli is nicer for cooking with. I've learned something because of this thread I guess. __________________ Kind words are the music of the world. F. W. Faber

01-15-2008, 07:55 PM	#11
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	We have fancy brown sugar here too... even walmart carries different varieties ie. raw sugar, sucanet, turbinado, evaporated cane juice etc... __________________ Crying won't help you, praying won't do you no good.

01-15-2008, 04:03 AM	#5
DucksNuts Bitchy Little Brat Join Date: Sep 2005 Location: Queensland, Australia Posts: 5,067	Sorry Ali, but you are misleading the non Aussies. Brown Sugar ONLY comes with molasses added, its usually more refined than white sugar, because the molasses is added to fully refined white sugar, the white sugar can be partially refined...but as a general rule, its refined and naturally moist and clumping because of the molasses content. Now, if you are referring to RAW Sugar, or Natural Sugar crystals...different story. Its basically pure because its produced from the first crystallisation.

01-16-2008, 10:46 AM	#7
aimeecc Super Intendent Join Date: Jan 2008 Location: Arlington, VA Posts: 249	I put sugar and cinnamon on my sticky white rice. Or used to. My hubby doesn't like white rice, so we mostly do long grain wild rice.

01-15-2008, 07:57 AM	#8
aimeecc Super Intendent Join Date: Jan 2008 Location: Arlington, VA Posts: 249	What's wrong with cinnamon? I even add it to my spaghetti sauce!

01-15-2008, 07:19 PM	#9
DucksNuts Bitchy Little Brat Join Date: Sep 2005 Location: Queensland, Australia Posts: 5,067	Muscovado is basically a specialist sugar, and not typical brown sugar.

01-15-2008, 09:14 PM	#12
Cloud ... Join Date: Feb 2007 Posts: 8,360	we get piloncillo here--Mexican dark brown sugar, which comes in unwrapped cones. But I don't think the sugar used has anything to do with the outcome of the pie. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

01-15-2008, 09:15 PM	#13
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	is that like palm sugar? That's something even different again too isn't it? __________________ Kind words are the music of the world. F. W. Faber

01-15-2008, 09:21 PM	#14
Cloud ... Join Date: Feb 2007 Posts: 8,360	I think it's cane sugar. You can get sugar from different plants--cane, beets, etc. I'm not too familiar with palm sugar. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

01-15-2008, 09:26 PM	#15
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	palm sugar is used in a lot of asian cooking. It's very very sweet. You have to grate it. I'm guessing it comes from some kind of palm, but I don't know for sure. Maybe I'll have to do a bit more research. __________________ Kind words are the music of the world. F. W. Faber

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