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.
A very tasty and fragrant charlotte for a family tea party. It’s easy to prepare, but the result is excellent! It will definitely warm you up in the autumn days…
It’s time to make pies stuffed with seasonal vegetables — for gatherings over warm tea with friends or for dinner on a cool weekend. I suggest cooking delicious, hearty and easy-to-prepare pies. The pies have a wonderful taste with the “aroma of autumn”. Filling with seasonal vegetables and with the addition of sausage and cheese.
If you have some buckwheat porridge left, then perhaps this recipe will be useful to you. It turns out very tasty, lush, tender cupcakes. The taste of buckwheat porridge is barely perceptible. Very interesting cupcakes taste.
Sausage in our family is relevant at any time of the year, but in autumn, with the onset of cold weather, meat snacks become more popular. And fresh slaughtered pork appears on the market. So my hands are itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
I present to your court a recipe for delicious pancakes. There are already similar recipes on the site, but this one contains a small amount of ingredients and belongs to the category “fast, cheap, angry…”. Who is interested, come visit.
In autumn, pumpkin is a frequent guest in my kitchen, this time is no exception. I want to bake homemade bread from it. The bread turns out airy, fragrant, elegant, with a beautiful crispy crust.
Puff pastry cheesecakes. Ricotta with the addition of boiled potatoes. I remember this filling in cheesecakes from childhood. Much tastier than just cottage cheese. Try this!
My favorite filling in pies is blueberries. I decided to add cranberries and apples to this pie. The filling turned out to be sweet with a pleasant sourness. I like to eat berry pies with milk.
