I'm looking at a recipe that calls for superfine sugar. Will icing sugar do? If not icing sugar, how badly would I go if I used normal sugar (I am dissolving the sugar in hot liquid), or should I use agave syrup and lose some random other liquid? But I don't see what other liquid to lose -- Guinness and sour cream and eggs are it.
Question: Will hiding in a cavern with stockpiled chocolate goods be any part of this plan?
Xander ,'Get It Done'
Natter 68: Bork Bork Bork
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
§ ita § - Apr 10, 2011 2:45:02 pm PDT #2642 of 30001
Well not canonically, no, but this is transformative fiction.
Amy - Apr 10, 2011 2:47:37 pm PDT #2643 of 30001
Because books.
Icing sugar, meaning confectioner's? I'm not sure. I think they're calling for the superfine sometimes sold as coffee sugar. You could try just running regular sugar through a strainer with a fork.
ChiKat - Apr 10, 2011 2:47:44 pm PDT #2644 of 30001
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
I think you could use regular sugar just fine. Or, if you're feeling really adventurous, put the regular sugar in a blender or food processor and blitz if for a bit to make superfine sugar.
Hil R. - Apr 10, 2011 2:48:20 pm PDT #2645 of 30001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
Regular sugar should work fine there. Icing sugar has cornstarch in it, so it wouldn't work right.
-t - Apr 10, 2011 2:49:07 pm PDT #2646 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I've used regular granulated sugar in place of superfine with no problems that I noticed. I can't see what difference it would make if it's going to dissolve. You could spin sugar in a blender first to make it finer, I've heard, but I can't say I've ever bothered.
Anne W. - Apr 10, 2011 2:49:14 pm PDT #2647 of 30001
The lost sheep grow teeth, forsake their lambs, and lie with the lions.
how badly would I go if I used normal sugar (I am dissolving the sugar in hot liquid)
Since it's being dissolved, not badly at all. Not being superfine would simply slow the sugar's dissolving time. To get superfine sugar, you could put a cup or two in a blender or food processer and have at it, but I'd only bother with that if you were creaming it with butter--the texture would make a difference in how the butter aerates.
I would not use icing sugar. I think it would be likely to clump.
billytea - Apr 10, 2011 2:52:06 pm PDT #2648 of 30001
You were a wrong baby who grew up wrong. The wrong kind of wrong. It's better you hear it from a friend.
I'm looking at a recipe that calls for superfine sugar. Will icing sugar do?
I think that means you need Shaft to give you some sugar.
§ ita § - Apr 10, 2011 2:52:28 pm PDT #2649 of 30001
Well not canonically, no, but this is transformative fiction.
This is the recipe. I don't see why it needs urgently to be superfine, with a cup of hot Guinness and 1/2 a cup of melted butter.
I will go ahead and do that instead of making the ice cream.
Tom Scola - Apr 10, 2011 2:54:04 pm PDT #2650 of 30001
Remember that the frontier of the Rebellion is everywhere. And even the smallest act of insurrection pushes our lines forward.
No, billytea, she’s looking for superfine sugar, not superbad sugar.
§ ita § - Apr 10, 2011 2:55:31 pm PDT #2651 of 30001
Well not canonically, no, but this is transformative fiction.
Hush your mouth.