Best Tasting Sugar

[puff_not_snuff]

Most people seem to think all sugar is equal but I bought a bag of panela sugar yesterday and this stuff is amazing. I believe it's similar to the jaggery that is used in Indian cooking. It has this rich nutty taste about it that makes standard cane sugar seem one dimensional in comparison.

What Is Panela Sugar? Learn All About This Popular Sweetener, Including How to Use It at Home

How this popular sweetener compares to brown and white sugars, including its taste and how to use it.

www.marthastewart.com

 

[bullet08]

Sugar can come from number of different plants. In Korea, they used to use pumpkin sugar. That was before cane sugar was imported. Candy made from pumpkin sugar was a popular snack for the kids. Also, that sugar gets used for number of Korean dishes.

 

[puff_not_snuff]

Sugar can come from number of different plants. In Korea, they used to use pumpkin sugar. That was before cane sugar was imported. Candy made from pumpkin sugar was a popular snack for the kids. Also, that sugar gets used for number of Korean dishes.

Yea, the main source of sugar in Europe before the discovery of the new world, I believe was from beets. Does pumpkin sugar have a particular taste? I also saw a bag of coconut sugar the other day...

 

[Streeper541]

Coconut sugar is pretty good. Very tasty if you sprinkle it in watermelon.

 

[cosmicfolklore]

Yea, the main source of sugar in Europe before the discovery of the new world, I believe was from beets. Does pumpkin sugar have a particular taste? I also saw a bag of coconut sugar the other day...

Actually, honey was more prevalent. Beet sugar was used in very specific uses, such as winemaking. But, interestingly enough, honey was only sourced from monasteries throughout Europe, and mead was worldwide the most popular beverage. Reformation had countries sacking and killing off the monk who kept bees, and quickly, there was a honey shortage. This is why cider became popular in England, and beer in Germany, because the extinction of meads and honey left a hole in their diets. Of course the history of beer goes way back, but its rise in popularity was due to reformation.
And, BTW, only Americans think cider is just apple juice. I have no idea where this stupidity came from. But, cider can range from 4-18% alcohol. And, cold distilling can give you a strong spirit, applejack, that will make you wish you were dead, because of the high % of methanol.

 

[puff_not_snuff]

Coconut sugar is pretty good. Very tasty if you sprinkle it in watermelon.

That sounds wild!

And, BTW, only Americans think cider is just apple juice. I have no idea where this stupidity came from. But, cider can range from 4-18% alcohol. And, cold distilling can give you a strong spirit, applejack, that will make you wish you were dead, because of the high % of methanol.

Yea, I recall reading that at the time of the revolution "hard" cider was much more common / popular than beer and somewhat related, Laird's Apple Jack I believe is the longest continually distilled spirit in the US. I won't touch that stuff anymore though, had the worse hangover ever from it years ago--I think that method of freeze distillation (or whatever it's called) doesn't remove lot of impurities vs other methods.

 

[cosmicfolklore]

That sounds wild!


Yea, I recall reading that at the time of the revolution "hard" cider was much more common / popular than beer and somewhat related, Laird's Apple Jack I believe is the longest continually distilled spirit in the US. I won't touch that stuff anymore though, had the worse hangover ever from it years ago--I think that method of freeze distillation (or whatever it's called) doesn't remove lot of impurities vs other methods.

It doesn't remove, it concentrates the impurities. The WWW is full of idiots who still show people how to make it, and Youtube has many videos showing people with the hangover, it can make you consider a bullet to end the pain.

Uggg, I don't understand why we have to say "hard cider." It is just cider. The other stuff in merely apple juice. A pet peave of mine.

BTW, my youngest daughter and a friend of hers got into my aging cider casks when they were just 15, and drank way too much of it. I had to replace the carpet to get rid of the vomit smell, hahaha. Lessons learned early. She still won't even drink a glass of wine, even with dinner.

 

[cosmicfolklore]

Agave sugar is pretty good. Also there are some lactose sugars that is used in winemaking, because they do not ferment. They also have uses in candy and chocolates. There are many other forms of sugars... many come from fruits. And, some have very specific uses.

 

[puff_not_snuff]

Uggg, I don't understand why we have to say "hard cider." It is just cider. The other stuff in merely apple juice. A pet peave of mine.

Well, I don't disagree but as you know everyone assumes you are talking about the non-alcoholic stuff but real cider drinking does seem to be on the up-swig for the last 5+ years. Often though, it's a bit too acidic for me, I like mine bone dry and not super tart.

I don't like agave. For some reason, I don't know if this is common or not, but it gives me this odd sensation of being thirsty.

 

[cosmicfolklore]

. Often though, it's a bit too acidic for me, I like mine bone dry and not super tart.

You might like mine. I only use sweet apples, not the tart ones. I test my must to make sure that the malic acid is low before tossing the yeast, and I let it run dry, no back-sweetening. Back-sweetening is for cheaters, IMO. Ha ha. But, age brings back the apple flavors as the alcohol creates more complex sugars.
I also make some with ginger that I grow. Makes a very nice ginger cider.

 

[puff_not_snuff]

You might like mine. I only use sweet apples, not the tart ones. I test my must to make sure that the malic acid is low before tossing the yeast, and I let it run dry, no back-sweetening. Back-sweetening is for cheaters, IMO. Ha ha. But, age brings back the apple flavors as the alcohol creates more complex sugars.
I also make some with ginger that I grow. Makes a very nice ginger cider.

You are a real renaissance man and I don't mean the type who goes to Medieval Times to watch jousting and wipe mutton fat on the sleeve of your hopsack tunic.

Which are you more proud of your ciders or your meads?

 

[cosmicfolklore]

You are a real renaissance man and I don't mean the type who goes to Medieval Times to watch jousting and wipe mutton fat on the sleeve of your hopsack tunic.

Which are you more proud of your ciders or your meads?

I prefer to drink my meads. I can get my meads to taste almost like a bourbon. However, my peach wine is what sells the most. The ciders and other wines I make are for when we entertain at home. I guess I am the most proud of the peach wine. It is very dry and ages to a very complex taste, which is similar to a resiling, except the sweet comes from the flavonoids more than sugars.

Ha ha, I have been known to joust, ha ha.

 

[gervais]

Maple Syrup is the only correct answer here.

Fucking amateurs.

 

[ray47]

Having been born and raised in Baltimore, I'd have to say "Domino Sugar".

 

[AJL67]

Actually, honey was more prevalent. Beet sugar was used in very specific uses, such as winemaking. But, interestingly enough, honey was only sourced from monasteries throughout Europe, and mead was worldwide the most popular beverage. Reformation had countries sacking and killing off the monk who kept bees, and quickly, there was a honey shortage. This is why cider became popular in England, and beer in Germany, because the extinction of meads and honey left a hole in their diets. Of course the history of beer goes way back, but its rise in popularity was due to reformation.
And, BTW, only Americans think cider is just apple juice. I have no idea where this stupidity came from. But, cider can range from 4-18% alcohol. And, cold distilling can give you a strong spirit, applejack, that will make you wish you were dead, because of the high % of methanol.

Trust him, he was there!

 

[ThermionicScott]

Beet sugar is still used to make the base alcohol in Cointreau. For what it's worth.

 

[puff_not_snuff]

Maple Syrup is the only correct answer here.

Fucking amateurs.

Mmm. I must concede to your statement. Maple syrup is the nectar of the Gods and when proper alms are not given to the generally benevolent Maple in the Sky things like this can happen:

 

[bullet08]

Maple Syrup is the only correct answer here.

Fucking amateurs.

Maple syrup covered Canadian bacon? That sounds good. We'll call it Candy Canadian.

 

[mso489]

I wouldn't dis "standard cane sugar," which changes standard Coca Cola from pretty good to excellent in Mexican Coke made with cane sugar.

But on the more exotic front, maple sugar is an ecstasy. I conserve it, but use it up anyway. In cookies, on cereal, on hot cereal ... ooo-la-la.

 

[OzPiper]

Coming from Malaysia, I grew up with coconut sugar.

The best was Gula Melaka - originating from the state of Malacca (Melaka) not far from my hometown

You can get homemade Gula Melaka (think small batch).
I did a tasting some years back.
The trick is to get it to the right stage of caramelisation without burning the sugars.

Truly wonderful