Can you use 'raw' sugar in place of granulated white sugar in cooking recipes?

I'm trying to cook more and was wondering! Asked by HaleyBob 43 months ago Similar questions: raw sugar place granulated white cooking recipes Food & Drink > Cooking.

Similar questions: raw sugar place granulated white cooking recipes.

Yes and no Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With flavor similar to brown sugar, it should not be confused with brown sugar. Raw sugar contains molds and fibers which are considered nutrients, however, to be sold in the US raw sugar has been refined losing some of these properties.

There are three popular types: Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana; Turbinado sugar, a fine-textured moist raw sugar; and Barbados sugar, a raw sugar that has been steam cleaned. The problem with raw sugar is that it has a flavor. So you can use it in place of the white sugar, but in recipes with a delicate taste you may feel the difference.

If this is a pro or a con it clearly depends on your taste and on the recipe. It can help you having a look at the 417 recipes containing raw sugar that you can find at this link: Sources: recipezaar.com/recipes.php?foodido=1152,... .

For cooking, yes. For baking, maybe What you should realize is that "Sugar in the Raw" (that's a brand name sugar with some molasses added back to the coarser sugar crystals) is going to measure differently than granulated sugar. Similar to Kosher salt vs table salt.

The finer crystals of granulated sugar sit closer together in a measuring device, so you will get more sugar and more sweetness than if you were to use the same measure (by volume) of Raw sugar. The best thing to do, therefore, is to measure a cup of granulated sugar by weight, then use the same weight of raw sugar in a cooking recipe. When it comes to baking, you're faced with additional "problems" or challenges.

Sugar plays an important role in the structure of baked goods. Pastry-making is much more precise than cooking when it comes to sugar (and other ingredients, too, but that's not the question). If you tried to use raw sugar (even if you measured it by weight) you could mess up your recipe because of the molasses that's on the sugar.

Molasses is far more hygroscopic (attracts moisture) than granulated sugar, so it will retain and even pull in more moisture in your baked product than would granulated sugar. If the pastry you're making is delicate, I'd be very cautious using raw sugar. The results may be very disappointing.

Bon Appetit! .

1 It will give you a different flavour, so it depends on what you like.

It will give you a different flavour, so it depends on what you like.

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