The Mad Collector wrote:Looks good Chilli. I'm told I'm a pretty good cook so I will have to check quantities when I next do something I would like to share with you all. Unfortunately 'take about this many tomatoes and roughly chop up about this much of something else' isn't going to make it as a recipe and whilst I know by sight how much I need of each thing I don't always know by weight or volume.
Castor sugar is basically granulated sugar, just taken a step further in the grinding/milling process, some companies thus call it Superfine or "10X sugar"........it was originally produced to be used in cold drinks to disperse and dissolve faster and more effectively than regular granulated sugar.......if you've ever tried to sweeten your iced tea with regular sugar, it doesn't dissolve/disperse well in cold liquids......Granulated sugar can become Castor sugar very simply by whizzing it in a mini food processor for about 15-20 seconds, depending on the amount.....you can even use a CLEAN coffee grinder [think: the little cylindrical Braun ones] for the same amount of time.....BTW, if you ever need to make your own powdered sugar, whiz some cornstarch with granulated sugar till it's the consistency of powdered sugar.....1: .5 ratio, sugar:cornstarch........Enjoy!!!
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