Sweet touch
Handy tips and tricks when you are using sugar and sweeteners.
Sugar and sweeteners have plenty of uses in sweet and savory dishes. Good cooks know it for a fact. Sugar neutralizes excessive acidity and enhances the flavor in some dishes. Desserts and treats are sweet by definition; you don’t need to be a cook to know this. Find how to add your sweet touch. Find below some handy tips and tricks when you are using sugar and sweet syrups.
How To
How to make powdered sugar: If you do not have powdered sugar handy, it is easy to make your own. Grind normal sugar in a coffee grinder or food processor until it becomes powder.
Confectioner's sugar or icing sugar: Sometimes the recipe asks for the icing sugar to be sifted. Sifting icing sugar through a metal sieve can taint its flavor; it is much better to use a plastic one.
Brown sugar: In baking, brown sugar is measured “packed”. That means you should press it firmly into your dry measure cup to ensure you have the right amount.
Dulce de leche: Cook one unopened can of sweet condensed milk for one to one and a half hours in a pressure cooker. Let it cool down and open. The milk will have turned into dulce de leche. You can achieve the same result without a pressure cooker, but double the cooking time and boil it or steam it for about three hours. Remember to replenish the water that boils away.
Marshmallow white: 1 cup of mini marshmallows is roughly equal to 8-10 full-sized marshmallows.
Pastry
Rolling out pastry: Lightly flour the work surface first. Use a rolling pin with brief, gentle strokes. Turn the pastry around to roll evenly. Roll to a thickness of 1/4 inch (about half a centimeter) using the baking dish as guide to size. Roll the pastry around the pin and lift it into the dish.
Pate brisee: This French short crust pastry dough is always made with sugar, even when it is used for savory pastries.
Salad dressing
French dressing: French cuisine is also leader in salad dressings. French cooks always add sugar to their salad dressing. French salad dressing - 6 Tbs olive oil, 2 Tbs vinegar, 1 tsp mustard, 1 tsp brown sugar, ¼ tsp black pepper, ¼ tsp salt; Add dry ingredients first to a bowl or dressing jar then the liquid ones. Mix or shake actively. It will keep in the fridge for two weeks. Shake or stir every time before adding.
Creamy vinaigrette: 1 Tbs olive oil, 2 Tbs cider vinegar, 4 Tbs low fat plain yogurt, ½ tsp Dijon mustard, 1 tsp maple syrup, ½ basil, ¼ tsp tarragon, salt and pepper. Add dry ingredients first to a bowl or dressing jar then the liquid ones. Mix or shake actively.
Vegetables
Improve any tomato based sauce: Just add a pinch of sugar.
Finer Taste: Add 1-2 sugar cubes to the water when boiling peas; peas will have a finer taste. Kale, chard or cabbage taste also taste less biter with a little sugar in the cooking liquid.
Ratatouille: Any ratatouille will improve by adding one or two sugar cubes to counteract the acidity tomatoes bring to this recipe.
Chicory: Chicory has a bitter taste. It will improve with a touch of sugar.
A pinch of sugar: A pinch of sugar will often improve the taste of a vegetable purée.
Orange marmalade: Try adding 1 tablespoon orange marmalade to sautéed carrots when cooking. They flavor will be much better.
Glazed onions or carrots: An impressive side dish and very easy to prepare. Peel, dice or cut into thick strips and sauté in 1Tbs butter, 1 Tbs vinegar, 1 Tbs sugar, a pinch of salt and a little water. When the water has evaporated and the sugar has become a golden syrup your glaze is done.
Keep oil fresh: If you want to prevent seldom used oil from turning rancid, introduce a sugar cube into the bottle and the oil will keep fresh.
Aromatic lentils: Enhance flavor and aroma in lentils adding 1 Tbs vinegar to the cooking liquid and 1-2 sugar cubes -to balance the acidity in vinegar- before serving.
Natural color
Make your own coloring: Simmer 10 sugar cubes and 2 Tbs chicory for 3 minutes in a cup of water. Filter and keep in a jar. Add a few drops to sauces or creams when they are almost done. This will improve color and flavor.
Natural caramel: Toast sugar -don't burn, it will turn bitter- until it is dark. Add water and keep in a jar. Add a few drops to clear soups, like consome.
Golden roast chicken: Roast chicken gets a wonderful golden color if you brush some caramel color over the skin.
Sweet!
Better gravy: Adding 1-2 tsp sugar to the gravy for any roast will make it feel creamier and more satisfying.
The apple on the side: The apple sauce served on the side of many pork roasts should be made with a pinch of sugar.
Meat in sauce: Try adding a little sugar to chilli, Bolognese, sloppy Joe or chicken in tomato sauce. A little sugar improves the taste of any meat dish with a sour ingredient.