anita@utastro.UUCP (01/24/86)
I had previously asked of the net: What is castor sugar?
I got a large number of replies and seem to have a consensus opinion
so here is what I found out.
In England they seem to have three grades of sugar: Granulated, Castor
and Icing. The Icing is like our (U.S.) confectioners sugar (although
some people thought ours had cornstarch or some other non-lumping agent
in it. Is this true?). The granulated is much coarser than U.S.
granulated. Castor sugar is in between. Some people thought it was
very similar to our granulated and others thought it more like
superfine. It was suggested that our granulated could be ground finer
in a food processor. One person thought coastor sugar was sugar
stored with a vanilla bean and, though this doesn't seem to fit with
recipes, it is a nifty idea. The coarseness of sugar to be used in
a recipe should be chosen by how much it will affect the final smoothness
of a recipe (i.e. for oatmeal cookies it doesn't matter but for chocolate
mousse it matters more).
I would like to thank the following people for sending me replies:
ihlpa!strickln (Steve Stricklen)
ptsfc!rjw (Rod Williams)
allegra!thomas (David Thomas)
hplabs!ishizaki (Audrey Ishizaki)
sun!morris (Kathy Morris)
alice!kahrs (Mark ?)
amdahl!pag00 (Pria Graves)
tekgvs!lynnef (Lynne Fitzsimmons)
fluke!brad (Brad Srebnik)
watrose!dlittle (Dan Little)
mtuni!mgh (Marcus Hand)
ucla-cs!flowers (Margot Flowers)
pedsgd!np ??
wicat!harvey (Harvey Mette)
--
Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita
arpa: anita@astro.UTEXAS.EDU
snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
at&t: (512) 471-1471jcp@osiris.UUCP (Jody Patilla) (01/26/86)
> The granulated is much coarser than U.S. > granulated. Castor sugar is in between. Some people thought it was > very similar to our granulated and others thought it more like > superfine. It was suggested that our granulated could be ground finer > in a food processor. Yes, you can easily approximate superfine sugar by running regular granulated through a blender, food mill, or processor. If your mill is very good, you can get close to 10X fineness. This is a good solution for people who don't use much sugar and don't want to keep 47 different kinds sitting around the house. -- jcpatilla California is paid a diplomatic visit by giant Betelgeusian reptiles that want our women but can't find any so scientists invent a weapon that fails so they kill us.