I know I've done it without corn syrup several times but if I were to add corn syrup to make it I'm more sure thing what's the minimum I would need to add I realize it would probably be a ratio
In the US soft drinks/ soda /pop is always kind of a highly debated subject. From what we call it, to the brand we enjoy more, to what it’s made with.
A lot of times these soda companies will make a product and then also release the same product but made with can sugar instead of corn syrup as the sweetener.
When we’re talking Coca-Cola products the cane sugar variant is sometimes referred to as the Mexican kind. So Mexican Coca-Cola, Mexican Sprite, Mexican Fanta, and the likes. I find that these ones usually end up tasting better than their corn syrup counterparts.
HOWEVER When we take a look at Pepsi things are a little different. I’ve noticed Pepsi usually releases a cane sugar sweetened Pepsi around summer time and it’s not normally referred to as a Mexican variant.
This cane sugar variant is also vastly inferior. I’m not sure if they change the flavor when they use cane sugar or what happens but it tastes waaaay worse than Pepsi sweetened with corn syrup.
Pepsi sweetened with corn syrup often feels more refreshing and doesn’t leave a residue feeling in the back of your throat and on your teeth like the cane sugar one does.
I’m not sure what Coke does right to make their cane sugar drinks the better variant but Pepsi is definitely not doing it right.
My rule of thumb: Coke for cane sugar, Pepsi for corn!
Thank you for coming to my TED talk.
Something I’ve found out over the years. If your supermarket has a Kosher for Passover section around this time of year, look for sodas with a yellow lid. Sodas with the yellow lid have had their corn syrup replaced with sugar and generally taste better.
Even carrots and peas get sweetened with sugar. Are vegetables that gross? Can adults really not stomach vegetables and healthy foods unless sugar is added?
Hello! I’m about to do a new batch of Hefeweizen and I was just wondering how much corn sugar /dextrose to add into each 750ml/24oz bottle for bottle carbing? I don’t have a spare bucket for batch priming but I do have a pretty accurate scale. From what I’ve read online they put it somewhere between 4-6 g per bottle but I’m not to sure. Was previously using carbonation drops but it is a little on the expensive side.
Thank you!
So a few weeks ago I started an elimination diet and felt somewhat normal a week later just eating pan fried chicken, vegetables, and fruits. I added bread and ham back into my diet and still felt ok. Fast forward to a few days later, I add in Heinz ketchup and felt woozy a few hours later. Today, I marinated my chicken in Sweet rays BBQ sauce and felt woozy again. Seems like both of these condiments have HFCS in them but they also have high sugar and I'm close to being a prediabetic according to my recent bloodtest. Even through the evening, I still feel foggy headed. I'll be avoiding these and see if I feel any change.
In between the 3 (High Fructose Corn syrup, corn syrup, cane sugar) which is "healthiest" and how does the body respond differently between the 3 of them?
The ENEMYYYYYYYYYY!!!!!! I had one bite, ONE BITE of peanut brittle after dinner and spent the night till 3am trying to relieve all of my aching joints and tummy and calm my flared nerves. Woke up puffy, my stomach/intestines felt like they had knives in them. Luckily I'm just at the end of my cycle so my ovaries aren't going to flare too much, but I can already feel them swelling. Sigh... It's not worth it. The taste wasn't even satisfying.
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Posting this in case it can help anyone with a brownie craving! This is my first time sharing a recipe from my allergy-friendly diet. I made this recipe to avoid -many- allergens and intolerances. I'm not an experienced baker, but IMO they turned out amazing. They were fairly easy, didn't stick to the baking dish, and came out slightly dense and chewy while being both a little fudgy AND cake-y, and moist! They were good leftover, reheated, up to 3 days later.
As I bake them again I will refine the measurements of the ingredients used, but I eyeballed my ingredients to start.
Any odd or missing ingredients are purposely to avoid either a direct allergen, or an ingredient that is hard to find free of cross-contamination. All ingredients are gluten free. Some may have cross-contamination with other allergens, so please use ingredients safe for your personal needs.
I haven't tested it with any other ingredients, but it would probably work well with substitutions i.e. non-dairy milk and butter alternatives, a different sweetener, etc.
I used a clear glass casserole dish. I think if you use something different it may affect baking time.
Please let me know what you think!
Brownies
INGREDIENTS:
-Bob's Red Mill gluten free sweet rice flour ~2 cups
-Terrasoul cacao powder ~1 cup
-Bob's Red Mill gluten free tapioca starch ~ ¾ cup
-⅓ cup Meyenberg goat butter
-Meyenberg goat milk, as needed (I ended up using maybe 1 1/2 cups)
-Singing Dog alcohol-free vanilla ~1 ½ tsp. (contains glycerin)
-1 pinch (~1/4 tsp.) sea salt
-Bob's Red Mill gluten free baking soda, ⅓ tsp.
-HEB brand organic sunflower OR safflower oil ~2 tbsp.
-Pyure brand stevia (rebaudiana A/reb. A), to taste, ~1 tsp.
-Homemade chocolate chips, to taste
-Homemade chocolate syrup, to taste
Make chocolate chips and syrup ahead by at least an hour. Preheat oven to 350°. Melt butter. Mix all dry ingredients into large mixing bowl. Add all wet ingredients, starting with about ⅔ cup goat milk. Add more milk as needed, mixing with fork until smooth. Add chocolate chips and mix with fork. Oil the baking dish with sunflower/safflower oil, or goat butter coated with rice flour. Pour brownie mixture into baking dish. Bake for 13-15 min. until fork comes out clean. Serve with chocolate syrup!
-Chocolate
-Cold-pressed cacao butter, ~1 ½ cups
-Cold-pressed cacao powder, ~ ½ to ¾ cup, to taste
-Dash of sea salt, ~¼ tsp.
-R
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Would just a cracked corn and sugar wash come out any good? Or would it turn out too neutral?
So I'm trying to make a corn liquor, I can't get barley where I live and I could order some but I'm wondering if there is something sold in box stores that would work to convert the sugars ?
Hey guys! I’ve been recently messing around with dragon’s beard candy and it’s a bit tricky to pull off because you have to catch it at a certain stage right after hard ball around 271*
I recently watched a video of a Korean street vendor making it and it was clear to me that the puck he was using was much more malleable and workable. He completed over 4000 stands easily within 3 minutes.
So I’m trying to figure out how to make a puck like that.
Most recipes have something like 2.5 cups sugar. 1/4 cup light corn syrup. 3/4 - 1 cup water. 2 Tbs white vinegar. Bring to 269* let inertia carry to 271* cool for hours then work. The puck this makes is much more brittle and hard to work than whatever that street vendor made.
My question is this: is the difference in the ratios of corn syrup and sugar? Does corn syrup retain more flexibility. If I subbed more corn syrup and less sugar would I get a more workable puck?
Thanks guys. You are literally saving me days of trial and error!
Does anyone have a good primer on candy making and the role of corn syrup versus sugar? I’d like to understand what I’m doing in the kitchen instead of blindly following a recipe that sucks.
