#1025 - Sugar

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RK1025sugar021412.mp3

First off, Happy Valentine's Day to everyone out there.   With all the sweet sentiments floating about today, we though it would be a good idea to talk about that most essential sweetener of all, sugar.  And there is a lot more to this subject than meets the eye.  

As a sweetener, honey outstrips sugar in historical precedence.   It wasn't until the 5th century AD that we learned how to refine the juice of the sugar cane to produce a crystalline version.   Originating in Asia, the cane and the process spread slowly eastward to Europe.   Unfortunately, the chilly continent was too cold for cane production, so exports from both Indies were relied upon.   It wasn't until the era of the Napoleonic Wars that the process for exploiting sugar beets was perfected.   Today, a large amount of European sugar is largely derived from beets.   The rest of the world relies on cane.

For culinary purposes, there are a number of variations of sugar.   Sugar cane can occasionally be found in American supermarkets, but it is surely a novelty item.   Not far removed from the cane is "raw sugar," often yellow or brown in color.   "White refined sugar" has had the impurities taken out of it chemically, though not by bleaching.   It is pulverized, dried and packaged as our ordinary granulated sugar.

A diamond-like coarse grain sugar exists called "sanding sugar," which is used for decorating baked goods.   A very fine granular sugar called "caster" sugar is fine enough to shake out of a sugar caster.   Because of its fine size, it dissolves easily in liquids, and is thus good for cooking.   Powdered sugar has been milled to a very small crystal size, and is often mixed with a little corn starch to prevent clumping.

"Brown sugar" is simply white sugar with molasses added.   The more molasses, the darker the sugar.

                Classic Sugar Cookies

Ingredients:

            2 3/4 cups all-purpose flour
            1 teaspoon baking soda
            1/2 teaspoon baking powder
            1 cup butter, softened
            1 1/2 cups white sugar
            1 egg
            1 teaspoon vanilla extract
            2 ounces large crystal "sanding" sugar   
       
Directions:

1.  Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder.  Set aside.

2.  In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.  Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.  Place in the preheated oven, and bake for about 8-10 minutes.   At the half way point, when the batter has flattened out, remove the cookie sheet and sprinkle the sanding sugar on the cookies.   Finish baking until golden.  Let stand on cookie sheet two minutes before removing to cool on wire racks.