anita@utastro.UUCP (Anita Cochran) (01/13/86)
I have a cookbook which comes from Australia and some of the recipes
call for "castor" sugar. I know this was discussed before but I
didn't have a use for the info then and forgot it but now I need to know: What
type of sugar is this? In some recipes this looks like it is probably
what we call confectioners sugar. Is that correct? Send replies
to me and I will summarize to the net. Thanks in advance.
--
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) 471-1471spp@ucbvax.BERKELEY.EDU (Stephen P Pope) (01/14/86)
Never heard of castor sugar but this reminds me of the fact, as I understand it, that raw sugar is illegal in the U.S. In England you can buy demerara sugar (wonderful stuff) but you can't bring it into the country (raw possibly infested agricultural product). Anybody have a better knowledge of this law? As explained to me, all brown sugars sold in the U.S. are made from refined white sugar with molasses etc. added. steve
mgh@mtuni.UUCP (Marcus Hand) (01/15/86)
In article <269@utastro.UUCP> anita@utastro.UUCP (Anita Cochran) writes: >I have a cookbook which comes from Australia and some of the recipes >call for "castor" sugar. I know this was discussed before but I >didn't have a use for the info then and forgot it but now I need to know: What >type of sugar is this? In some recipes this looks like it is probably >what we call confectioners sugar. Is that correct? Send replies >to me and I will summarize to the net. Thanks in advance. >-- > 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) 471-1471 Castor sugar is white refined regular sugar with a granularity about the same size as table salt. Others you might come across are: Granulated regular refined white Icing powdered Demererra (sp) brown coloured, with a granularity like regular white Moistened fine grain, semi-refined. Often a bit sticky and it can lump. Brown Brown as Moistened Treacle Like molasses, but with the consistency of tar Golden Syrup Like treacle, but refined. It looks like light, clear honey Loaf Coarse refined white (I think) used for jams and marmalades ??? those brown translucent chunks that look like road chippings that they sometimes serve with coffee -- Marcus Hand (mtuni!mgh)
rcj@burl.UUCP (Curtis Jackson) (01/16/86)
In article <11401@ucbvax.BERKELEY.EDU> spp@ucbvax.BERKELEY.EDU (Stephen P Pope) writes: > >In fact, as I understand it, that raw sugar is illegal in the >U.S. In England you can buy demerara sugar (wonderful >stuff) but you can't bring it into the country (raw >possibly infested agricultural product). > >Anybody have a better knowledge of this law? >As explained to me, all brown sugars sold in the U.S. are >made from refined white sugar with molasses etc. added. Right fact, wrong reason. There was a huge furor in the Wall Street Journal many months ago about this subject. Seems that sugar in the U.S. is about 10+ times as expensive as sugar on the open world market. So, to protect the guys who sell sugar here, raw sugar was disallowed. The thing that caused such an uproar in the Journal revolved around the fact that it was actually cheaper for companies to buy foreign-made confections and *get the sugar out of them*; they made a lot of money that way. The sugar companies here complained to the White House, so Reagan made a bunch of additions to the list of 'banned' items. There were a couple of places in New York and Boston who had generations-old family businesses based primarily on some of the foreign candies and confections that were barred from import -- they were out of business overnight. The Journal people apparently weren't too happy with Ronny that day, because the story made front-page. Oh, please don't write/post and ask me when this occured -- with my wonderful sense of time I can't even pinpoint the month, much less the exact day. Sorry. -- The MAD Programmer -- 919-228-3313 (Cornet 291) alias: Curtis Jackson ...![ ihnp4 ulysses cbosgd mgnetp ]!burl!rcj ...![ ihnp4 cbosgd akgua masscomp ]!clyde!rcj
guy@slu70.UUCP (Guy M. Smith) (01/16/86)
In article <11401@ucbvax.BERKELEY.EDU>, spp@ucbvax.BERKELEY.EDU (Stephen P Pope) writes: > As explained to me, all brown sugars sold in the U.S. are > made from refined white sugar with molasses etc. added. > > steve The information about brown sugar is correct but it is possible to get actual raw sugar. I've even seen it in packets in some restaurants (The Good Earth maybe?). Try a co-op or health food store. It actually has a lower molasses content than a lot of brown sugar.
flowers@ucla-cs.UUCP (01/16/86)
Summary: Expires: Sender: Followup-To: Distribution: Keywords: One source I know of says that Castor Sugar is sugar stored with a vanilla bean. I've done this and it picks up a wonderful vanilla aroma. When the bean gets old you can split it a few times to make it last longer. It is nice sugar to have around for sprinkling on things and putting in coffee, etc.