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.
From the first spoon I fell in love with soup. Even with those mussels that are sold here, and not in Italy. Delicious, and that’s it. Bright, fragrant, and a little fancy and even refined. Come, we will prepare a soup with mussels and serve it with mussel kebabs.
This dish is prepared very easily. But the filling makes it delicious. Juicy and satisfying. It can be served both independently and as a side dish to fish, boiled meat or shish kebab.
Mussels in tomato sauce according to a recipe from Italy. Often ordered in restaurants. Cooking at home is also easy and unpretentious. The taste of tomatoes and fish. Try to cook.
This is a familiar dish for the indigenous inhabitants of Odessa. Pilaf turns out very tasty. Cooking will not take much time. The whole family will be delighted. The taste of the dish is marine and spicy.
Delicious, ruby-colored compote, in which there is only one soloist – raspberry, will not leave you indifferent. Open and shade the taste of cardamom and anise.
Milkshakes have been a favorite treat since childhood! A refreshing milk-based drink with the addition of high-calorie, chocolate ice cream with a wonderful taste of fragrant raspberries! You can have breakfast with such a cocktail (a hearty drink will support energy forces for a long time), and even offer a light dinner.
Why “Sweet”? Because salt instead of sugar) and this turns a salad from the most common ingredients into an unusual and very tasty one) even those who first, “twirling their noses” and tasting, absorb with great pleasure)
My mom always said, “Eat right and don’t forget about soups.” So I thought I hadn’t cooked one of my favorite soups for a long time. How all this is being prepared, see below.