In culinary and household terms, sugar is called sucrose – an ordinary food sweetener that is obtained by processing sugar cane or sugar beet.
The white color of sugar is achieved during refining, but at the same time its individual crystals remain colorless. Many varieties of sugar contain different amounts of vegetable juice – molasses, which gives the crystals different shades of white color.
Sugar is an indispensable ingredient in many drinks, dishes, confectionery and bakery products. It is a familiar additive to coffee, cocoa and tea; confectionery creams, ice cream, icing and sweets cannot do without it. As a good preservative, white sugar is used in cooking jam, making jelly and other products from fruits and berries. Today, white sugar can be found almost everywhere, even where it is not expected to be found. For example, it may end up in low-fat diet yogurt or sausages, as well as in the manufacture of canned meat.
White sugar on sale is in the form of granulated sugar and refined sugar in pieces. Granulated sugar is packed in bags of different capacity, usually from one to fifty kilograms. Dense polyethylene bags are used, inside of which a film is additionally stretched to protect the contents from moisture and the spillage of crystals. Refined products are packed in cardboard boxes. The high hygroscopicity of white sugar causes certain requirements for its storage. The room where the product is located must be dry, protected from temperature fluctuations. Storing it at high humidity will lead to the formation of lumps. Sugar has the ability to absorb foreign odors, so you should not keep it near products with strong flavors.
White sugar is very high in calories – almost 400 kcal per one hundred grams of the product, and its composition consists entirely of carbohydrates. Therefore, when dieting, it is recommended to limit the use of this product in its pure form (for sweetening coffee or tea) and in the form of various sugar-containing drinks, cakes, cookies, etc.
I was preparing this delicate, delicious cream to serve with Christmas pudding. But it is also great as a filling for pancakes, ice cream. Or it can be used as a cake cream – it is perfect for Napoleon. In general, my children eat it just like that and with cookies. Of course, if you cook for children, cognac should be excluded. The cream is made from the most affordable and inexpensive products that are in every home! And from the specified number of ingredients, you will get about 1 kg of cream – this is more suitable for a cake. If you need a cream as a sprinkle, reduce the amount of ingredients by 2-3 times.
I usually bake Christmas pudding in October or November. But this year I ran away and didn’t have time to bake it. But I found a recipe for a quick pudding, which is much simpler than the traditional one. You can bake it in advance, but no more than two weeks before the holiday, or you can bake it and immediately serve it to the table. Who hasn’t baked this Christmas miracle yet? I invite you to familiarize yourself with the recipe.
An incredibly simple way to cook carrots with onions as a side dish. Simple and affordable products that are prepared in less than an hour. A pleasant sweet and sour taste goes well with a large piece of meat, fried, baked or stewed.
How many overseas fruits are on the shelves now – grapefruit and pomelo, papaya and mango, lime and kumquat… The most common, of course, citrus fruits. So, we will make a sauce for pancakes from them. To heal.
Pancakes are fast, delicious, everyone loves them, yes, everyone – not everyone admits, but everyone has their favorite option. I suggest you please your loved ones and bake pancakes for breakfast… Thin and with lots of holes, they say, this is the best indicator of the skill of cooking pancakes.
