Once a luxury only the extremely affluent could afford, sugar was called "white gold"
because it was so scarce and expensive. Although Persia and ancient Arabia were cultivating
sugar in the 4th century B.C.E. the Western World didn't know of it until the 9th century
when the Moors conquered the Iberian peninsula. Early sugar wasn't the granulated,
alabaster substance most of us know today. Instead, it came in the form of large, solid loaves
or blocks ranging in color from off-white to light brown. Chunks of this rock-hard
substance had to be chiseled off and ground to a powder with a mortar and pestle.
Modern-day sugar is no longer scarce or expensive and comes in myriad forms from
many origins. Sugar cane and sugar beets are the sources of most of today's sugar,
also known as sucrose, which also comes from maple sap. Other common forms of sugar
are dextrose [grape or corn sugar], fructose [levulose], lactose [milk sugar]
and malstose [maltsugar].
The uses for sugar are countless. Besides its sweetening value, sugar adds
tenderness to doughs, stability to mixtures such as beaten egg whites for meringue,
golden-brown surfaces to baked goods and, in sufficient quantity, it contributes to
the preservation of some foods. Granulated or white sugar is highly refined cane
or beet sugar. This free-flowing sweetener is the most common form both for
table use and for cooking. Granulated sugar is also available in cubes or tablets
of various sizes, as well as a variety of textures.
Superfine sugar, known in Britain as castor [or caster] sugar, is more finely
granulated. Because it dissolves almost instantly, superfine sugar is perfect
for making meringues and sweetening cold liquids. Superfine sugar can be
substituted for regular granulated sugar cup for cup.
Confectioners' or powdered sugar is granulated sugar that has been crushed
into a fine powder. To prevent clumping, a small amount [about 3 percent] of
cornstarch is added. Confectioners' sugar labeled XXXX is slightly finer than that
labeled XXX but they can be used interchangeably and both may need to be sifted
before using. Because it dissolves so readily, confectioners' sugar is often used to
make icings and candy. It's also used decoratively, as a fine dusting on desserts. One
and three-quarters [packed] cups confectioners' sugar equals 1 cup granulated sugar.
Confectioners' sugar is called icing sugar in Britain and sucre glace in France.
Decorating or coarse sugar [also called sugar crystals or crystal sugar] has granules
about four times larger than those of regular granulated sugar. It's used for decorating
baked goods and can be found in cake-decorating supply shops and gourmet markets.
Rock Candy is an even larger form of sugar crystals. Colored sugar, also used for
decorating, is tinted granulated sugar and can be found in several crystal sizes.
Flavored sugar is granulated sugar that's been combined or scented with
various ingredients such as cinnamon or vanilla [see my Vanilla feature]
All granulated sugar can be stored indefinitely if tightly sealed and kept in a cool, dry place.
Today's brown sugar is white sugar combined with molasses, which gives it a soft
texture. The two most commonly marketed styles of brown sugar are light and dark,
with some manufacturers providing variations in between. In general, the lighter the
brown sugar, the more delicate the flavor. The very dark or "old-fashioned"-style has a
more intense molasses flavor. Brown sugar is usually sold in 1-pound boxes or plastic
bags — the latter help the sugar retain its moisture and keep it soft. Hardened brown
sugar can be re-softened by placing it with an apple wedge in a plastic bag and sealing
tightly for 1 to 2 days. A firmly packed cup of brown sugar may be substituted for
1 cup granulated sugar. Both granulated and liquid brown sugar are also now available.
Neither of these forms should be substituted for regular brown sugar in recipes.
Though similar in color, brown sugar should not be confused with raw sugar,
the residue left after sugarcane has been processed to remove the molasses and
refine the sugar crystals. The flavor of raw sugar is akin to that of brown sugar.
In this raw state, however, sugar may contain contaminants such as molds and fibers.
The so-called raw sugar marketed in the United States has been purified, negating much
of what is thought to be its superior nutritive value. Two popular types of raw sugar are the
coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the moist,
fine-textured Barbados sugar. Turbinado sugar is raw sugar that has been steam-cleaned.
The coarse turbinado crystals are blond colored and have a delicate molasses flavor.
Other sources of sugar include maple sap, palm sap and sorghum.
Almost 100 percent of sugar is carbohydrate. Granulated white sugar contains
about 770 calories per cup, as does the same weight [which equals about 2 cups]
of confectioners' sugar. A cup of brown sugar is slightly higher at 820 calories.
It also contains 187 milligrams of calcium, 56 of phosphorous, 4.8 of iron,
757 of potassium and 97 of sodium, compared to only scant traces of t
hose nutrients found in granulated sugar.
Cheddar Palmiers
Ingredients
2 Tablespoons chili powder
2 Tablespoons firmly packed light brown sugar
1 teaspoon cayenne
3/4 teaspoon coarse salt
1/2 cup packed fresh parsley leaves, chopped
1 17 1/4-ounce package frozen puff pastry sheets [2 pastry sheets], thawed
1 1/2 cups shredded extra sharp cheddar
Method
In a small bowl stir together chili powder, brown sugar, cayenne, and salt.
On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff
pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and
3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry
sheet and roll up parallel edge in same manner so that the 2 rolls are touching.
Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar.
Wrap pastry rolls in plastic wrap and chill 30 minutes. Pastry rolls may be made 2 weeks
ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
Preheat oven to 375°F
Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick
and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in
middle of oven 20 minutes, or until golden brown, and transfer with a
metal spatula to racks to cool.
Makes about 48 palmiers
tom saaristo
[c] Thomas Saaristo All Rights Reserved
webmaster@tomsaaristo.com
because it was so scarce and expensive. Although Persia and ancient Arabia were cultivating
sugar in the 4th century B.C.E. the Western World didn't know of it until the 9th century
when the Moors conquered the Iberian peninsula. Early sugar wasn't the granulated,
alabaster substance most of us know today. Instead, it came in the form of large, solid loaves
or blocks ranging in color from off-white to light brown. Chunks of this rock-hard
substance had to be chiseled off and ground to a powder with a mortar and pestle.
Modern-day sugar is no longer scarce or expensive and comes in myriad forms from
many origins. Sugar cane and sugar beets are the sources of most of today's sugar,
also known as sucrose, which also comes from maple sap. Other common forms of sugar
are dextrose [grape or corn sugar], fructose [levulose], lactose [milk sugar]
and malstose [maltsugar].
The uses for sugar are countless. Besides its sweetening value, sugar adds
tenderness to doughs, stability to mixtures such as beaten egg whites for meringue,
golden-brown surfaces to baked goods and, in sufficient quantity, it contributes to
the preservation of some foods. Granulated or white sugar is highly refined cane
or beet sugar. This free-flowing sweetener is the most common form both for
table use and for cooking. Granulated sugar is also available in cubes or tablets
of various sizes, as well as a variety of textures.
Superfine sugar, known in Britain as castor [or caster] sugar, is more finely
granulated. Because it dissolves almost instantly, superfine sugar is perfect
for making meringues and sweetening cold liquids. Superfine sugar can be
substituted for regular granulated sugar cup for cup.
Confectioners' or powdered sugar is granulated sugar that has been crushed
into a fine powder. To prevent clumping, a small amount [about 3 percent] of
cornstarch is added. Confectioners' sugar labeled XXXX is slightly finer than that
labeled XXX but they can be used interchangeably and both may need to be sifted
before using. Because it dissolves so readily, confectioners' sugar is often used to
make icings and candy. It's also used decoratively, as a fine dusting on desserts. One
and three-quarters [packed] cups confectioners' sugar equals 1 cup granulated sugar.
Confectioners' sugar is called icing sugar in Britain and sucre glace in France.
Decorating or coarse sugar [also called sugar crystals or crystal sugar] has granules
about four times larger than those of regular granulated sugar. It's used for decorating
baked goods and can be found in cake-decorating supply shops and gourmet markets.
Rock Candy is an even larger form of sugar crystals. Colored sugar, also used for
decorating, is tinted granulated sugar and can be found in several crystal sizes.
Flavored sugar is granulated sugar that's been combined or scented with
various ingredients such as cinnamon or vanilla [see my Vanilla feature]
All granulated sugar can be stored indefinitely if tightly sealed and kept in a cool, dry place.
Today's brown sugar is white sugar combined with molasses, which gives it a soft
texture. The two most commonly marketed styles of brown sugar are light and dark,
with some manufacturers providing variations in between. In general, the lighter the
brown sugar, the more delicate the flavor. The very dark or "old-fashioned"-style has a
more intense molasses flavor. Brown sugar is usually sold in 1-pound boxes or plastic
bags — the latter help the sugar retain its moisture and keep it soft. Hardened brown
sugar can be re-softened by placing it with an apple wedge in a plastic bag and sealing
tightly for 1 to 2 days. A firmly packed cup of brown sugar may be substituted for
1 cup granulated sugar. Both granulated and liquid brown sugar are also now available.
Neither of these forms should be substituted for regular brown sugar in recipes.
Though similar in color, brown sugar should not be confused with raw sugar,
the residue left after sugarcane has been processed to remove the molasses and
refine the sugar crystals. The flavor of raw sugar is akin to that of brown sugar.
In this raw state, however, sugar may contain contaminants such as molds and fibers.
The so-called raw sugar marketed in the United States has been purified, negating much
of what is thought to be its superior nutritive value. Two popular types of raw sugar are the
coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the moist,
fine-textured Barbados sugar. Turbinado sugar is raw sugar that has been steam-cleaned.
The coarse turbinado crystals are blond colored and have a delicate molasses flavor.
Other sources of sugar include maple sap, palm sap and sorghum.
Almost 100 percent of sugar is carbohydrate. Granulated white sugar contains
about 770 calories per cup, as does the same weight [which equals about 2 cups]
of confectioners' sugar. A cup of brown sugar is slightly higher at 820 calories.
It also contains 187 milligrams of calcium, 56 of phosphorous, 4.8 of iron,
757 of potassium and 97 of sodium, compared to only scant traces of t
hose nutrients found in granulated sugar.
Cheddar Palmiers
Ingredients
2 Tablespoons chili powder
2 Tablespoons firmly packed light brown sugar
1 teaspoon cayenne
3/4 teaspoon coarse salt
1/2 cup packed fresh parsley leaves, chopped
1 17 1/4-ounce package frozen puff pastry sheets [2 pastry sheets], thawed
1 1/2 cups shredded extra sharp cheddar
Method
In a small bowl stir together chili powder, brown sugar, cayenne, and salt.
On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff
pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and
3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry
sheet and roll up parallel edge in same manner so that the 2 rolls are touching.
Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar.
Wrap pastry rolls in plastic wrap and chill 30 minutes. Pastry rolls may be made 2 weeks
ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
Preheat oven to 375°F
Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick
and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in
middle of oven 20 minutes, or until golden brown, and transfer with a
metal spatula to racks to cool.
Makes about 48 palmiers
tom saaristo
[c] Thomas Saaristo All Rights Reserved
webmaster@tomsaaristo.com
Sugar