Talking cooking thermometers have come down to a little under $50.00 these
days and one of those would probably help. On Thu, 16 Dec 2010, Holly
Alonzo wrote:
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
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