Category: sweeteners
-
Sugar Spirit: What is Sugarcane?
In the Sugar Spirit project, we're going to look at sugar's history and production, but first we should establish what sugar and sugarcane are. Sugar and Sucrose When we talk about sugar, we mean table sugar, or sucrose. To chemists, sugar refers to a class of 'edible crystalline carbohydrates' that also includes fructose and lactose.…
-
Announcing the Sugar Spirit Project
Today marks the launch of the second Sponsored Project on Alcademics: The Sugar Spirit. The Sugar Spirit Project is sponsored by Bacardi Rum. Rum is made from any sugarcane derivative and is the real sugar spirit, but in this research project I'll primarily be studying sugar itself. In writing about cocktails, we often come across recipes…
-
The New Sweet
The story on cocktail sweeteners I wrote for the April/May issue of Fine Cooking magazine is now online. You can read it here.
-
Fine Cocktails in Fine Cooking Magazine
I have a story in the new March/April issue of Fine Cooking magazine. It's about the variety of ways to sweeten cocktails with raw sugars, maple syrup, agave, honey, etc. Pick up a copy to find a Mamie Taylor variation with evaporated organic cane sugar by Thad Vogler of Bar Agricole in San Francisco, an…
-
The Science of Sweet in the San Francisco Chronicle
The science of cocktail sweeteners is Camper English’s latest story in the San Francisco Chronicle.
-
Simple Syrup: It’s Good to be Rich
This post lists the spoilage times for different simple syrups. You can use it to determine how long until simple syrup will spoil. Simple syrup is never just that simple. Some people make it 1:1 sugar to water. Others make it 2:1, and call it "rich simple syrup." One-to-one simple syrup is easy to make-…