Sugar- Free at last!

For many years, I figured that the perceived differences in the typical cooking and table sugars in the U.S. were primarily a result of color profiling that had its roots in the apartheid policies of former South African regimes, in the caste system of the Indian subcontinent or in the so-called Jim Crow practices in America. Brown sugars were simply looked down upon because of their color, which bigotry often led them to react by becoming hardened.

Imagine my surprise upon learning that, in the vast majority of commercial products available in America, all three sweeteners—white, light brown and dark brown—are refined white sugar, with the latter two having different amounts of molasses added back. While the sugar refining process does pass through dark and light brown stages as the molasses are removed, commercial producers prefer to add precise amounts of molasses back to the white sugar to help assure consistent products. Bigotry, apartheid and castes having nothing to do with it. Go figure.

Sugar beets in cultivation

What's more, the reason brown sugars can become hardened is because the moisture in the molasses syrup that has been added can evaporate, leaving the sugar crystals as a solid, adherent mass. However, if you're desperate, there are some temporary remedies to rock-hard brown sugar, which I'll mention later.

Harvested sugar beets

Sugar cane in the field

Cut cane, ready for the rolling mill

Most sugar in the U.S. is refined from sugar cane and sugar beets. Those, and many other plants, produce a sugar called sucrose. According to one source (realbakingwithrose.com), light brown sugar is usually 3.5% molasses, while dark brown has about 6.5% molasses added back to the refined white sugar product.

There are some obvious and some not-so-obvious differences in the various sugars. Most apparent are color and taste, both of which can show up in baked products. Molasses also brings some slight acidic features as well as more moisture. This can contribute to a bit more rise in a baked cookie, while light brown and white sugar will see successively more spread to the cookie, according to Serious Eats.

Finally, Professor's House suggests putting a half-pound of hardened brown sugar, covered with two wet (not dripping) paper towels, in a microwave-safe bowl sealed with plastic wrap. Nuke it for a couple minutes or so, then use a fork (CAUTION: sugar can be very hot) to stir and separate the sugar. They suggest that the treated sugar not be stored but used immediately. Sweet!

;^)

Gazpacho, Cold or Hot

This recipe is so easy, I'm mad at myself for not thinking of it years ago.

Ingredients

- Chunky Salsa. I use Safeway Select Southwest Salsa, Hot. The more vegetables in the salsa, the better. As an example, the Safeway salsa has tomatoes, Jalapeno Peppers, Green Chili Peppers, Red Bell Peppers, Green Bell Peppers, Black Beans, Corn, Onions, and Garlic, besides the usual herbs and spices like Cilantro, Basil and Oregano.

- Vegetable Juice Cocktail, like V8© , though there are usually store or generic brands that I find very comparable

Preparation

- Combine the Salsa and the Vegetable Juice in a 1:5 ratio (adjust the ratio to taste).

- To serve cold, the soup should be thoroughly chilled in the refrigerator. To serve hot ... do I really need to explain this?

- Can be garnished with sour cream, avocado slices, cucumber slices, tortilla chips, crackers, shredded cheese, boiled egg slices or your favorite whatever—or no garnish at all.

;^)

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