On the other hand, the slight molasses flavor of turbinado sugar works well in bran muffins, apple pie, and barbecue sauce. Therefore, it may not work as well in some baked goods. A test kitchen experiment found that turbinado sugar easily replaced white sugar in baked goods made with moist, pourable batters, such as cake. You may also use turbinado sugar in place of other brown sugars and vice versa.
Here are a few tips for substitution:. You can generally replace white sugar in a recipe with turbinado, though it may slightly alter the color, flavor, and texture of the final product. Using turbinado sugar in place of other brown-colored sugars may require adjustments for moisture. Turbinado sugar is a less processed option than white sugar that retains small amounts of molasses.
Learn the names of 56 different types of sugar, such as sucrose and agave nectar. Also discover some foods that may contain them. This is a detailed article about sugar alcohols and their health effects. They have several health benefits, but can also cause digestive problems.
Added sugar is associated with many serious diseases, including diabetes and obesity. Here are 10 healthier substitutes you can use instead. The natural sweetener coconut sugar contains several important nutrients and may reduce blood sugar spikes compared to regular table sugar. Experts believe that excess sugar consumption is a major cause of obesity and many chronic diseases. Here are 11 negative health effects of consuming…. This can enhance the consistency of baked goods such as breads or brownies.
Foods like pastry dough, however, will not hold together with extra moisture. The easiest way to enjoy turbinado sugar is to sprinkle it on food. Before baking treats like scones or brownies, add a dash of turbinado sugar on top.
For a simpler option, mix it into oatmeal or yogurt. Like white sugar, turbinado sugar can also be mixed into beverages like smoothies, iced tea or coffee. Her work has appeared on nutrition and health websites such as SparkPeople, Shape, and Healthline. They can be used almost interchangeably in recipes without having to adjust any other ingredients, and yes, in a pinch you can indeed make your own brown sugar at home by mixing white sugar and molasses.
You might be surprised to note that this seems pretty identical to plain old granulated sugar. They can be used interchangeably. This might look like brown sugar—and also come in light and dark variations—but there are some key differences. It's light brown and subtly caramel-flavored, often used to sweeten drinks with a mellow, molasass note or as a textured sprinkle to finish a baked good; the crystals retain their shape and crunch rather than melting away in the oven.
Use it: Sweeten a whiskey drink , top a creme brulee , or—twist! Demerara is processed similarly to turbinado and can be used interchangeably; its golden brown, slightly larger crystals also retain their shape when baked, so this variety makes a perfect finishing touch on cookies, pies, and tarts.
Use it: Your cheese toast , hand pies , and rugelach would all benefit from a sprinkle. The darkest and most molasses-y brown sugar of all, muscovado is larger, stickier, and more deeply colored, with a concentrated flavor to match. It's completely unrefined and therefore contains of its original molasses; this variety is called for specifically in flavorful applications like barbecue sauce and gingerbread, but can also be used in place of regular brown sugar for a more powerfully flavored end result.
Use it: Make a batch of hot butterscotch or some molasses-y button cookies. Palm sugar is made from the sap of palm flowers of any variety; coconut sugar and some forms of jaggery described below are specific types of sugar in this category. It's popular in Southeast Asian, Thai, and Indian cooking—both sweet and savory—where it imparts a caramel-like, almost smoky flavor. Use it: Add a pinch to your green curry or turn it into fish sauce caramel for pork.
Also called coconut palm sugar, this type of sugar is made from the sap of cut flower buds from the coconut plant. It's nutty and earthy in flavor, light brown in color, and popular in sweet applications in Southeast Asia.
You can substitute coconut sugar in for either granulated or brown sugar in a ratio in most recipes, as it creams and dissolves just the same. Jaggery is an unrefined sugar made from sugar cane juice or palm sap from either coconut, date, sago, or toddy palm plants that's popular across the Indian subcontinent and Southeast Asia.
The liquids are cooked down and then hardened in molds or scraped into sprinkle-able grains, which are medium brown in color and quite complex in flavor; it's at once buttery, fruity, earthy, and slightly spiced.
To use the hardened, molded version of jaggery—which is the most commonly available in the United States—simply shave, grate, or saw off a piece with a knife to sweeten drinks and sauces or make into caramel or toffee. Use it: In the base of a quick achaar or the dough for kolar pitha.
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