Descripción del producto
el tour de la cocina
Caster sugar has a silkier mouthfeel. It lends itself beautifully to marinades, frostings, ice cream, and other dishes that aren’t cooked to melt down or fully dissolve the sugars. It lacks the anti-caking agent of powdered sugar, often cornstarch, which makes it a better choice for use in meringues, where you don’t want the thickening of the starch.
A staple of commercial bakers, you may consume more of it than you think: A number of pre-mixed drink “powders” with sugar use caster, mixed in with their color and flavor ingredients, because it dissolves rapidly without a lot of effort.
Lo utilizan todos los chefs y en las cocinas domésticas de todo el mundo, salvo en Norteamérica, donde acaba de empezar a hacerse un hueco entre los cocineros domésticos.
¿QUÉ ES?
ADVERTENCIA SANITARIA
Allergies – For those who like desserts who have corn allergies, caster’s lack of an anti-caking agent, usually cornstarch, allows them to enjoy caster as a good topping substitute for powdered.
Toxicity Warning – All sugar is toxic at high levels, rates at which most developed countries consume sugar daily. My recommendations is to use all sucrose sparingly, so caster sugar should only be rolled out where necessary as a textural tool in your culinary workshop.
ALGUNOS RIFFS IMPROVISADOS:
- Añádalo a la leche de coco con huevos pasteurizados para obtener un increíble helado de coco;
- Añádelo al chocolate que tú mismo mueles;
- Hace una salsa de vainilla más suave para la pasta de chocolate como postre;
- Combine with Vietnamese Cinnamon as a topper for homemade donuts;
- Añada bayas frescas o unos gajos de mandarina para aumentar un poco el dulzor.
MI OPINIÓN
- Azúcar superfino
- Azúcar panadero
- Azúcar en barra
- Azúcar de bayas
- It’s all about the grind, and SpiceJungle‘s is an excellent, reliable caster sugar!
Reseñas
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