Different types of sugars....

Discussion in 'Sauces, Rubs & Marinades' started by daveomak, Oct 21, 2015.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Since there has been some discussion....

    If you have found a particular sugar that enhances your food, let us know...



    • Demerara - This is a type of cane sugar with a fairly large grain and a pale amber color. It has a pleasant toffee flavor and can be used in place of brown sugar.

    • Sucanat - Made from crystallized pure cane sugar, this truly unrefined sugar retains a higher proportion of molasses than other types of cane sugars. It has an intense, rather burnt taste that can be jarring in lighter baking recipes but is fantastic in things like spice cakes and ginger cookies.

    • Muscovado - Another cane sugar, this one has a very moist texture and a strong molasses flavor. It can be found in different strengths, as you can see visually in the image above and read about here. It's excellent in savory dishes like barbecue sauces and marinades.

    • Jaggery - This sugar is typically made from palm, coconut, or java plants and comes compressed into a pattycake or cone. It has an earthy sweet flavor that we like over oatmeal and in some fruit crumbles.

    • Piloncilo - Similar to jaggery, this uniquely Mexican sugar is the secret ingredient in many salsas, soups, and mole sauces. It has a strong and almost-smoky molasses flavor.

    • Turbinado - Less processed than brown sugar, turbinado is made from the first pressing of sugar cane and retains some natural molasses. It has a light caramel flavor that makes it a good replacement for regular white sugar.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great info. Never heard of these except for Tutbinado.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I just ordered some Sucanat... Go bold or go home....
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Just used Demerara on some Salmon Lox
     
  5. Very impressive, you sure seem to know an awful little about an awful lot, keep em coming
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    UncleBubba, morning..... To whom is that directed at....
     
  7. bmaddox

    bmaddox Master of the Pit

    I like the way you think!
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When it comes to hot chili's..... I do not go bold or go home..... Habaneros are not on my list to try.... Sugar is a different story...
     
  9. bmaddox

    bmaddox Master of the Pit

    Then you probably won't like the Carolina Reapers I ground up last night. They are so hot I am afraid to try it.
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  11. [​IMG]  [​IMG]  [​IMG]  [​IMG]  

    Send them to me!!!

    I'll eat them!!!
    We've been using unrefined sugars in our household for well over 20 years.
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Well, what sugars do you use on what.... Newby has to know....
     
  13. Turbinado - we use as an all around table sugar in tea, coffee, agua frescas, baking. Add a small amount of molasses and this can be used in place of brown sugar.

    Sucanat - baking, stovetop sauces, burnt caramels, chocolate making, used in small amounts with a mixture of organic ingredients as a finishing fertilizer.

    Just a few.
     
  14. ak1

    ak1 Master of the Pit OTBS Member

     Sugars are basically sucrose/fructose. You buy this, you buy that... not a big deal in the grand scheme.
     
    hoity toit likes this.
  15. gravey

    gravey Smoke Blower

    Ok - bone to pick with this. Would you say the same about hops/grain for beer, or the beans for coffee? They're all the 'same' in the grand scheme of things - but it's the way that they're processed that matters. The concentration of the sucrose/fructose, the minerals from growing, the water used in growing the cane all make a difference. 
     
  16. That's what Monsanto and Cargill want you to believe.
     
  17. doctord1955

    doctord1955 Smoking Fanatic

    I was always told that the Turbinado doesnt burn as easy when u use higher heats!
     
    barrelcooker likes this.
  18. I use sucanat to make caramels, which, in the most basic terms, is burning sugar.
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    My bad. In reading the original post somehow my brain thought nutritional value & not flavour. 
     
  20. gravey

    gravey Smoke Blower

    In that case, I totally agree in your sucrose/fructose statement. It's all the same to me. Sugar! Except for flavor and use, I don't think much of nutritional value in my rubs.
     

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