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Search: Posts Made By: archiduc
Forum: Substitutions 02-08-2008, 11:40 PM
Replies: 28
Views: 8,242
Posted By archiduc
Sugar

Sean,
In my experience, sugar requires the application of heat to convert it from a solid, i.e., granulated, caster, icing or powdered sugar to a LIQUID (sugar syrup). Surely it is axiomatic or...
Forum: Substitutions 02-02-2008, 08:59 PM
Replies: 28
Views: 8,242
Posted By archiduc
Hi Sean, No, I have said nothing about the...

Hi Sean,
No, I have said nothing about the sugar prior to it reaching the oven.
Archiduc
Forum: Substitutions 02-02-2008, 08:48 PM
Replies: 28
Views: 8,242
Posted By archiduc
Hi Sean, The answer lies in the physics and...

Hi Sean,
The answer lies in the physics and chemistry of food. The larger the grain of sugar, for example granulated (large), caster(smaller) and icing(tiny) (or powdered)? (after all, I am based...
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