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Archiver > DENMARK > 2001-05 > 0988855244


From: "Colin N. Jones" <>
Subject: RE: [DK] Castor sugar
Date: Thu, 3 May 2001 12:00:44 +1000
In-Reply-To: <00af01c0d33e$cffa62e0$99490cd1@pavilion>


Castor sugar in australia is much finer than plain old granulated sugar and
about half as fine as icing sugar. How do I know these things - well I
found a recipe for chilli chocolate cake and when my daughter and I got to
the icing stuff we found we didn't have any icing sugar so I ran some
granulated sugar through my mortar and pestle but the results were
unspeakable the cake was super but the icing (frosting) was as gritty as
sand. When my wife tasted the results I was taken on a trip to the pantry
and in simple words and slowly Pam explained to me very carefully about all
the different kinds of sugar. I now use caster sugar and bitters on my
grapefruit. And pam uses plain granulated sugar when making Pavlovas.

And to bring it back to LIST SPECS I got the recipe from the minnysoda
public radio station archives (in Mnpls)

http://table.mpr.org/recipes/dessert_chile.html

cheers

col



-----Original Message-----
From: Dtryk [mailto:]
Sent: Thursday, 3 May 2001 5:34 AM
To:
Subject: [DK] Castor sugar


Jackie: Castor sugar is plain old granulated sugar. British terminology. If
you can get the superfine sugar called Baker's Sugar, that's even better.
BUT if it's warm and humid in Wichita, don't try to make a pavlova!!! Wait
for a dry day.
I have a *really* good pavlova recipe if you want -- just contact me
directly.
Sheila in Albuquerque


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