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sugar

Sugar, primarily sucrose, is a crystalline carbohydrate derived from sugarcane or sugar beets, used as a sweetener and a key ingredient in cooking and baking. It provides sweetness, texture, and plays a crucial role in browning (Maillard reaction), caramelization, and preservation. Its varying forms impact moisture retention, crystallization, and overall product characteristics.

History

Sugar's origins trace back to ancient New Guinea, with sugarcane cultivation spreading through Southeast Asia and India. It became a luxury commodity in Europe during the Middle Ages, fueling the transatlantic slave trade and shaping global economies. Sugar's availability gradually increased, transforming culinary practices and becoming a staple ingredient worldwide. Refinement techniques, such as crystallization and purification, evolved over centuries, leading to the diverse forms of sugar available today.

Common Uses

  • Sweetening beverages like coffee, tea, and lemonade.
  • Baking cakes, cookies, and pastries, providing structure, tenderness, and browning.
  • Making jams, jellies, and preserves, acting as a preservative and gelling agent.
  • Creating syrups and sauces, contributing sweetness, viscosity, and flavor development through caramelization.
  • Glazing meats and vegetables, enhancing flavor and contributing to browning and a crispy texture. Pairs well with ham, bacon, carrots and root vegetables.

Storage Tips

Store sugar in an airtight container in a cool, dry place, away from moisture and strong odors. Granulated sugar has a nearly indefinite shelf life when stored properly. Powdered sugar and brown sugar can clump if exposed to air and should be resealed tightly. Brown sugar can be revived by adding a slice of bread or apple to the container to restore moisture. Avoid storing sugar near spices or strongly flavored ingredients.

Nutrition Facts (per 100g)

Common Substitutes

  • Honey, use approximately ¾ cup honey for every 1 cup of sugar. Reduce liquid by ¼ cup per cup of honey used.
  • Maple syrup, use approximately ¾ cup maple syrup for every 1 cup of sugar. Reduce liquid by ¼ cup per cup of maple syrup used.
  • Agave nectar, use slightly less agave nectar than sugar. Start with a ⅔ cup agave for 1 cup sugar. Reduce other liquids slightly.
  • Stevia, use a small amount as it is much sweeter. Follow the package instructions carefully as potency varies significantly.