Hey Karen, great to know that sugar counts as a "wet" ingredient. Never quite understood this.. this means its use will not change the chemistry of the baking (aka solidity of the outcome)?
I don't bake much, but I am quite curious about what holds our cakes up... I guess its the eggs and flour? any good books on the subject?
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Sugar lumps when it meets moisture.
Great question!
Mich
"It takes me about a year to use a pound of sugar, since I don't like it, so keeping it good for when I NEED it is critical."
My Family would just die if that was our sugar for the year.
Hey Karen,
great to know that sugar counts as a "wet" ingredient. Never quite understood this.. this means its use will not change the chemistry of the baking (aka solidity of the outcome)?
I don't bake much, but I am quite curious about what holds our cakes up... I guess its the eggs and flour? any good books on the subject?
Well, Michelle, I am in a warm climate too (spring, summer, and February) and I don't get weevils.
Yep, Patty, you are right, but I don't buy packaged foods because of my anaphylaxis.
Here's chemistry 101 for pound cakes. His
articles on fried chicken, barbecue and
venison are incredibly funny.
http://www.chefrick.com/html/article1.html
In Hawaii I kept my flour in the freezer
to avoid pests.
Edited 3/3/2006 10:27 am ET by yyletha
Whoops I was sleeping and forgot to give the
link. Adding it gave a link that doesn't
work, so here it is again.
http://www.chefrick.com/html/article1.html
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