food question?

Question

what are the different stages of cooking sugar

Answer 1

the stages are soft ball, hard ball, soft crack, hard crack and caramel and there are several caramel stages. pale, amber, dark. etc.

Answer 2

four basic stages to traditional sugar production; clarifying the cane juice, boiling it down to concentrate the sugar, separating the molasses, and a process called "claying", which was a final washing..

Firstly, the cane was crushed and pressed, releasing the cane juice. The green cane juice was then cleaned of impurities by heating it in lime and an organic substance like egg white or animal blood, which would coagulate and form a scum that included the impurities. The scum was then skimmed off, and the remaining liquid was boiled down in a series of steps until it contained almost no liquid and poured into clay cone shaped molds that would form a 5-30 pound cone of sugar (called a sugarloaf). The sugar solution was stirred and left to crystallize into what is known as raw sugar. The cones were left to stand inverted (narrow point facing downwards, so that the non-sugar film (the molasses) would run off. In the final step, wet clay was packed on the top (the wide part of the cone) and the moisture allowed to run through the solid block of sugar crystals for several days to remove remaining impurities. The remaining cone, the sugarloaf, was usually wrapped in blue paper to make it look whiter than it really was (they were yellowish) and sold intact.

A British grocer's assistant came up with the idea of cutting the sugarloafs down into smaller masses (sugar cubes), and made a fortune selling Tate's sugar cubes. Upon his death, his fortune was used to found the Tate Gallery in London, which also housed his personal art collection.

Today, we do not use animal protein for the initial clarification step. We do not wait for gravity to draw off the moisture following the boiling steps we spin the mass of sugar in a centrifuge. We also make the sugar absolutely white by treating it with granular carbon, which, like activated charcoal, absorbs undesirable molecules onto its surface. A final filtering step removes any remaining impurities, and a final recrystallization produces granules of uniform size and a product that is 99.8% sucrose.

The molasses that is produced during the early purifying stages of sugar production can itself be processed. The molasses that comes off of the centrifuging of the raw sugar is called "first" molasses. "Second" molasses is then produced by adding some uncrystallized sugar syrup and the solution is then crystallized and recentrifuged, with the liquid that comes off being the second molasses, which has more impurities than the first molasses. Third molasses forms from the carmelization of the sugars that remain following the production of second molasses. This carmelization is caused by heating the sugar. This third molasses is also called "blackstrap" molasses. Molasses has small amounts of vitamin, but a teaspoon of blackstrap molasses has 1/60 the daily recommended B vitamins and 1/6 the iron and calcium. Premium (first) molasses has half that of blackstrap molasses.

Brown sugar is produced by adding a little molasses back to the refined white sugar. This greatly increases the water content, and results in the softer, clingier sugar. However if brown sugar is left to dry, it dries into rock hard clumps. Unrefined sugar (which brown sugar is not), the raw sugar, contains soil, microbes and other contaminants such that the FDA in the US classifies it as unfit for direct use as food. A washing of raw sugar with steam in a centrifuge results in a product called "turbinado", which is very similar to brown sugar. In the end, however, sugar is sucrose, and little else in it is of nutritive value, and our use for the sugar is as an addition to food to make it pleasing, and persuade us to eat it, to make it suavis, or sweet

Answer 3

Denial, Anger, Bargaining, Depression, Acceptance.

Answer 4

You ask a lot of food questions.

Answer 5

y r u askin so many questions about food?? lol

Answer 6

http://www.theworldwidegourmet.com/epicurious/sugar/sugar-cookingtable.htm

Best wishes

Answer 7

reduce and liquifiy?