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Old 06-06-2006, 12:20 PM   #11
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A favourite of mine is to use the same quantaties as other recipes, but to make something like individual meringue pies, mix hot sugar syrup. As long as you keep whipping, it won't go lumpy. It's very good.
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Old 06-06-2006, 12:21 PM   #12
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Our regular granulated sugar (in USA) is most like Castor.
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Old 06-06-2006, 02:18 PM   #13
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Not according to a couple of websites. They say that British caster sugar is a grade between US granulated and something called superfine.
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Old 06-07-2006, 01:18 AM   #14
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This is true, but the superfine doesn't work as well as the regular old granulated. Just from my experience. And finding something in between is next to impossible since our regular is closer to that of the superfine of Great Britian (and of that here in Greece too). Being an American now living in Europe--I am getting pretty good at cooking equivlents and subsitutions. EXCEPT STILL NOT SURE ABOUT THAT VINEGAR THING!!! Will visit that vinegar site you sent me-thanks.
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Old 06-07-2006, 03:25 AM   #15
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We don't have 'superfine' here... we have granulated, caster and icing sugars. We also have golden versions of the three types. Then we have demerara and lots of other unrefined brown sugars....

I am really surprised that you cannot find British staples like caster sugar and white distilled vinegar in Athens.. I've been able to find them on some of the Greek islands like Patmos, Xanthe, Corfu, Crete etc..

I hope you can find a suggestion for an equivalent from that site!
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