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Old 04-10-2012, 02:15 PM   #11
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Hello and Welcome Bob !

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Old 04-10-2012, 04:05 PM   #12
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Welcome to DC, Bob! Take some time to browse the various sub-threads, jump in with questions, and watch out for the Breville Pie Maker Cult!

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Old 04-10-2012, 04:14 PM   #13
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Originally Posted by Bobrm2 View Post
My problem(s) well one on them is How do you substitute Stevia for say a cup of honey or Brown sugar. Seems like the bulk is lost with the substitution??
It is indeed lost. So is the syrup texture provided by both honey and sugar in solution. However, Stevia is much sweeter than is sugar, and even honey, and so can be used to sweeten many foods. Gums are often added to help get back some texture, as are gells, such as plain gelatine.

If a recipe really needs that syrupy texture (like sticky many pastries do), substitute sugar alcohols for the sugar, or dissolve them in water to form a syrup. Use the Stevia to adjust the final sweetness.

You are getting into some adventurous areas when you start learning to substitute other ingredients in place of sugars. Gums, starches (not good for us diabetics), sugar alcohols, soluble fiber, pectin, and gelatine are all used to try and reproduce that unique texture that sugar and sugar-based products add to recipes. It can be done, and done successfully. It just takes a bit of practice. Also, the amounts of each of these will very. Sugar alcohols will act the most like sugars.

Give us recipes and we'll see if we can satisfy your needs.

Seeeeeeeya; Chief Longwind of the North

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Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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