SEEING-TO-BELIEVE
Head Chef
is there such a thing as artificial sugar that caramelizes, in development?
Hi
Thanks for that
My goal was to share it with you and perhaps learning more about the project that i told you about. I dont even remember its name..
OK - I honestly believe you are yanking my chain.
(Look that expression up)
What is it you are going to "share" with us? Because at this precise moment, I don´t see any sharing at all - just asking.
"The Project I told you about"
OK - please enlighten me - what´s the "project" all about? Because if we´re in a "project" together, I´d like to hear your side of the argument. Can you "share" your results so far?
"I don´t even remember its name"
Well to be brutally honest, what are you doing here if you can´t even remember the name of the project, and obviously have no idea of any goal??
is there such a thing as artificial sugar that caramelizes, in development?
OK - I honestly believe you are yanking my chain.
(Look that expression up)
What is it you are going to "share" with us? Because at this precise moment, I don´t see any sharing at all - just asking.
"The Project I told you about"
OK - please enlighten me - what´s the "project" all about? Because if we´re in a "project" together, I´d like to hear your side of the argument. Can you "share" your results so far?
"I don´t even remember its name"
Well to be brutally honest, what are you doing here if you can´t even remember the name of the project, and obviously have no idea of any goal??
+1. That's what I do ... often.The wise thing to do, in a forum, is to just pass by a person or subject which upsets you.
Ross
It seems that Splenda will carmelize:
https://kitchenatthestore.com/can-you-caramelize-splenda/
Splenda is sucralose, similar but different than sucrose, which is sugar (or glucose or fructose).
I haven't tried it, but according to google, it carmelizes in a way that's similar to sugar, and has zero calories.
Does this help?