The Secret Sugars Chefs Use

« Back to Post

LEAVE YOUR COMMENT

You must sign in to leave a comment

First 30 | Next 30 » | Last

Showing 30 of 65 Comments

1. Posted by jjbuzz5705 on Sun, Apr 13, 2008, 9:21 pm PDT

Turbinado sugar is my favorite sugar to use for all of my kitchen needs. It tastes great in any baked product and also in my daily cup of jo...it is much better for you and your body can actually break it down and use it for energy as opposed to refined sugar.
Report Abuse
2. Posted by Ben C on Sun, Apr 13, 2008, 9:21 pm PDT

1st. good stuff yo
Report Abuse
3. Posted by MJ on Sun, Apr 13, 2008, 9:22 pm PDT

Very informative article, most ppl don't know all the varieties of sugar... Job well done! ;-)
Report Abuse
4. Posted by liliesinvalley on Sun, Apr 13, 2008, 9:24 pm PDT

And just where do you purchase these sugars?
Report Abuse
5. Posted by irinabusiness on Sun, Apr 13, 2008, 9:26 pm PDT

Very useful.
Report Abuse
6. Posted by lupitasoprano on Sun, Apr 13, 2008, 9:26 pm PDT

Have you tried using Mexican piloncillo?
Report Abuse
7. Posted by islandtransport6858 on Sun, Apr 13, 2008, 9:27 pm PDT

Very helpful. I had no idea that their are different kind's of sugar other then white and brown.
Report Abuse
8. Posted by Tammy on Sun, Apr 13, 2008, 9:28 pm PDT

Wow!!!!
Report Abuse
9. Posted by youngg043 on Sun, Apr 13, 2008, 9:28 pm PDT

ok
Report Abuse
10. Posted by Bird on Sun, Apr 13, 2008, 9:29 pm PDT

Trader Joe's has these sugars
Report Abuse
11. Posted by Char on Sun, Apr 13, 2008, 9:32 pm PDT

Is the guy at the top for real. Stop blogging and go to school, NOW! This was a very informative article.
Report Abuse
12. Posted by ikteh on Sun, Apr 13, 2008, 9:33 pm PDT

Casey is an idiot
Report Abuse
13. Posted by Karen V on Sun, Apr 13, 2008, 9:34 pm PDT

where can i found these sugars ?
Report Abuse
14. Posted by Alyx on Sun, Apr 13, 2008, 9:35 pm PDT

Stevia isn't actually sugar. It is an herb which can be used as an alternative to sugar. Kind of like sweet-n-low, only not made in a lab. But it is pretty disgusting in my opinion. Turbinado is my favorite.
Report Abuse
15. Posted by unclefactor on Sun, Apr 13, 2008, 9:35 pm PDT

Can't believe no mention was made of my favorite natural sugar: 100% pure maple syrup (or sugar), which also contains traces of vitamins, and minerals like calcium, potassium, manganese, magnesium, phosphorus, Iron. You can cook with it, make ice cream, sweeten coffee, and of course pour it on pancakes, french toast, waffles, oatmeal and cream of wheat. Not to mention "sugar on snow".
Report Abuse
16. Posted by Jonathan Johnson on Sun, Apr 13, 2008, 9:36 pm PDT

This is a decent article, though I believe most home-cooks (advanced or otherwise) would like to see more practical articles. White granulated, powdered, and brown sugars are the only sugars most individuals use, so go with something else next time that we all might care about. I love chef Alexandra, though, and I think she's phenomenal. I enjoyed learning about these sugars, though I doubt I'll buy any of them.
Report Abuse
17. Posted by Path RE on Sun, Apr 13, 2008, 9:37 pm PDT

in ayurvedic medicine it's really bad to consume cooked honey, because it becomes too sticky for your body to deal with. so put your honey in after cooking or boiling.
Report Abuse
18. Posted by catastrophicjuicebox on Sun, Apr 13, 2008, 9:40 pm PDT

I'm mildly allergic to molasses, and not being able to eat brown sugar without getting sick can be torture around the holidays. I'm excited to hear that Turbinado stuff exists...I might be able to get away with it.
Report Abuse
19. Posted by lastname_yu_firstname_jessica on Sun, Apr 13, 2008, 9:40 pm PDT

yummmyyyyy... sugarrrrr :D
Report Abuse
20. Posted by keenspotter on Sun, Apr 13, 2008, 9:40 pm PDT

While it is true that the other kinds of sugar mentioned here spoil more quickly, honey does not. Its lack of moisture and extraordinary sugar concentration are actually toxic to bacteria, and will typically keep almost indefinitely. An old farmer's secret - even if it is kept for a very long time and a small amount of mold grows on top, this can simply be skimmed off. Even mold will not grow in the middle of this anaerobic mixture.
Report Abuse
21. Posted by wasswasswass on Sun, Apr 13, 2008, 9:41 pm PDT

"contains about 25% less calories " FEWER calories. If you can count 'em, use fewer. Otherwise interesting article.
Report Abuse
22. Posted by Hollandie on Sun, Apr 13, 2008, 9:42 pm PDT

I have learned alot about many sugars when I lived in England...It seems they are into alot of natural foods there in their health food stores...We are too, especially in California, but New York doesn't generally get too much into details as west coast health nuts, I'd rather use better sugars then refined and I still can't believe anyone would buy white bleached sugar or flours when the other is healthier...I wish ppl would get with it and stop refining foods, takes all the nutirents out...Thanks
Report Abuse
23. Posted by chipakid on Sun, Apr 13, 2008, 9:43 pm PDT

Now that was a secret to me..
Report Abuse
24. Posted by roseflume on Sun, Apr 13, 2008, 9:43 pm PDT

great article... I've never known there were different types of sugar... Bravo!!!
Report Abuse
25. Posted by unclefactor on Sun, Apr 13, 2008, 9:44 pm PDT

Can't believe no mention was made of my favorite natural sugar: 100% pure maple syrup (or sugar), which also contains traces of vitamins, and minerals like calcium, potassium, manganese, magnesium, phosphorus, Iron. You can cook with it, make ice cream, sweeten coffee, and of course pour it on pancakes, french toast, waffles, oatmeal and cream of wheat. Not to mention "sugar on snow".
Report Abuse
26. Posted by phylliefox on Sun, Apr 13, 2008, 9:45 pm PDT

Can be found at Natural Pantry in Anchorage...We have no Trader Joes ...yet.
Report Abuse
27. Posted by silancedogz on Wed, Apr 16, 2008, 5:13 am PDT

With all due respect to poster #17, that's just nonsense about cooked honey being too sticky for the body to deal with. The pH of gastric acid can certainly deal with honey, cooked or not. Interesting article. I like Chef Alexandra; she does a good job of broadening the aevrage cook's horizons without sounding condescending.
Report Abuse
28. Posted by kustomart02 on Sun, Apr 13, 2008, 9:45 pm PDT

one of the chefs i sell to uses Demerara from a hard cylinder-shaped log. uses it on creme brulee, must use a lower flame when carmalizing the sugar..this stuff burns!
Report Abuse
29. Posted by Windy on Thu, Apr 17, 2008, 6:32 pm PDT

This is a good article. I never knew about these different sugars-- I'll have to check this out at the health food store. Thanks!
Report Abuse
30. Posted by Jeff on Sun, Apr 13, 2008, 9:45 pm PDT

ok, you should realy find something better to do than leave stupid comments like this, also, IDIOT, you spelled knife wrong, i guess you figured you would take IDIOT all the way. . .
Report Abuse