cynupstateny
Well-known member
in the oven in a shallow pan. By the time you have the rest of your supplies ready the sugar is hot. Less cooking time and better fruit flavor. I did it this morning with strawberry jam.
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Hint for jam makers that I didn't know about. Measure your sugar out and put it
- Thread starter cynupstateny
- Start date
Another thing I found out the hard way. I had been using a scale
to weigh it out rather than filling all those cups. It turns out that the weight wasn't exact. It was low by about 3/4 cup. This was enough to cause it to set too soft. I'll be measuring it in future. Thanks for the tip about the oven. I'll try that next time.
to weigh it out rather than filling all those cups. It turns out that the weight wasn't exact. It was low by about 3/4 cup. This was enough to cause it to set too soft. I'll be measuring it in future. Thanks for the tip about the oven. I'll try that next time.
Doesn't that just rile you! You "think" you're going to get better results by weighing it, yet
the majority of recipes aren't calibrated for weight. And by better I mean consistent, predictable results. So if you use a generic measurement, say 7 oz for a cup of white sugar, you might be off.
Meryl and I had the dickens of a time coming to terms on the chocolate sauce because my 1-cup dry measurer holds exactly 8 oz of sugar. Hers weighed less and I know that too much sugar was the bane of that recipe.
I've seen the weight for a cup of sugar documented online and in my cookbooks anywhere from 6.5 to 8 oz.
How is that even possible?
I've seen the same silliness for 1 cup of white flour. It's all over the culinary map.
I was actually bummed when I ordered a Cordon Bleu cooking school textbook and it didn't use weights. Or give a table of weights. I found that hard to believe for a textbook.
the majority of recipes aren't calibrated for weight. And by better I mean consistent, predictable results. So if you use a generic measurement, say 7 oz for a cup of white sugar, you might be off.
Meryl and I had the dickens of a time coming to terms on the chocolate sauce because my 1-cup dry measurer holds exactly 8 oz of sugar. Hers weighed less and I know that too much sugar was the bane of that recipe.
I've seen the weight for a cup of sugar documented online and in my cookbooks anywhere from 6.5 to 8 oz.
How is that even possible?
I've seen the same silliness for 1 cup of white flour. It's all over the culinary map.
I was actually bummed when I ordered a Cordon Bleu cooking school textbook and it didn't use weights. Or give a table of weights. I found that hard to believe for a textbook.
steve2-in-la
Well-known member
I'm no food scientist (although I've seen some on TV) but flour compacts more than sugar because of
their structural differences. The volume of flour will vary considerably more than sugar due to its granules being of a different shape and density.
their structural differences. The volume of flour will vary considerably more than sugar due to its granules being of a different shape and density.
That's why I thought I could rely on the sugar weight, but
it was off also. I did test it with flour when I first got the scale. According to their chart, unsifted flour should weight 5 oz. Mine weighed 4 1/2 oz. Their weight of 4 oz. for sifted flour was okay. So, I always adjust for the unsifted flour but didn't think it would be necessary for the sugar. Now I know better.
it was off also. I did test it with flour when I first got the scale. According to their chart, unsifted flour should weight 5 oz. Mine weighed 4 1/2 oz. Their weight of 4 oz. for sifted flour was okay. So, I always adjust for the unsifted flour but didn't think it would be necessary for the sugar. Now I know better.