Thanks for this, Cheryl, and thanks for the apple pancake recipe as well. I'll give it a shot.
I thought that powdered sugar would be sweeter, so use less ofi t. But you have to use nearly twice as much? Which makes it twices as expensive, or 4 times as expensive considering the cost of powdered sugar is more than granulated anyway. I did use powdered sugar in my fudge recipe I'm working on perfecting. It has a wonderful taste but it didn't set right. Still too soft. I am steering away from the recipes that have you refridgerate the fudge because it might get hard when you put it in the fridge, but if you leave it out at room temp it goes soft on ya. I'm wanting fudge to harden at room temp, like fantasy fudge. MMMM! But, Ihave a hard time with fantisy fudge now because you cook it on medium heat on the stove and I can't really feel the pan start to boil. I had no problem when I had my hearing and could hear it boiling and could time from then, but now I have to feel the bibratins through the pan. It can be done! I just generally like to cook on medium high or high to really get the vibrations going! Smiles. So I always either undercooking it, so it doesn't set, or over cooking it, and it gets crumblbly. That's why I was thinking Microwave so I wouldn't have to mess with timing from when I feel the boil. I have an all purpose talking thermometer I got from blind mice mart, but I need a battery for it, and it doesn't do me any good now unless I go hunt Edward down and have him tap me when it gets to a certain temperature, and he's not patient enough to wait there while I cook. Sighs. There is no tactile thermometers. Grrr! Holly Alonzo www.hollyalonzo.com Deaf, Blind, and Determined -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Cheryl Osborn Sent: Wednesday, December 15, 2010 3:46 PM To: Cooking in the dark Subject: [CnD] Confectioners Sugar Confectioners', powdered, or icing sugar is granulated sugar that has been beaten, crushed, trampled, stomped, trodden, squashed, and ground into a fine powder. Because it tends to form clumps, confectioners' sugar is augmented with about 3 percent cornstarch to keep it loose and flowing. Confectioners' sugar is ground to different degrees of fineness - the most common of which are XXX, XXXX, and 10X - where the grains are finer as the number of Xs increases. Because confectioners' sugar dissolves almost instantly, it is generally used in dishes and recipes that don't require cooking, such as icings, sauces, and some candies. You can cook with confectioners' sugar, but very few people do. First, it is about twice as expensive by weight as granulated sugar. Then you have to use 1-3/4 cups for every cup of granulated sugar, making it nearly twice as expensive again. On top of that, you have to take into account that 3 percent cornstarch, which will provide some degree of thickening as it cooks. There may be times when you want that little bit of thickening, such as a cooked sauce. But there are certainly some recipes where the texture would not be benefited by the additional cornstarch. Info taken from http://www.ochef.com/663.htm _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
