A Sweet Touch
Sugar and sweeteners have plenty of uses in sweet and savory dishes. Good cooks know it for a fact. Sugar neutralizes excessive acidity and enhances the flavor in some dishes. Desserts and treats are sweet by definition; you don’t need to be a cook to know this. Find how to add your sweet touch.
How to make powdered sugar:If you do not have powdered sugar handy, it is easy to make your own. Grind normal sugar in a coffee grinder or food processor until it becomes powder.
Confectioner's sugar or icing sugar: Sometimes the recipe asks for the icing sugar to be sifted. Sifting icing sugar through a metal sieve can taint its flavor; it is much better to use a plastic one.
Dulce de leche: Cook one unopened can of sweet condensed milk for one to one and a half hours in a pressure cooker. Let it cool down and open. The milk will have turned into dulce de leche. You can achieve the same result without a pressure cooker, but double the cooking time and boil it or steam it for about three hours. Remember to replenish the water that boils away.
Improve any tomato based sauce: Just add a pinch of sugar.
Rolling out pastry: Lightly flour the work surface first. Use a rolling pin with brief, gentle strokes. Turn the pastry around to roll evenly. Roll to a thickness of 1/4 inch (about half a centimeter) using the baking dish as guide to size. Roll the pastry around the pin and lift it into the dish.
Pate brisee: This French short crust pastry dough is always made with sugar, even when it is used for savory pastries.
French dressing: French cuisine is also leader in salad dressings. French cooks always add sugar to their salad dressing. French salad dressing - 6 Tbs olive oil, 2 Tbs vinegar, 1 tsp mustard, 1 tsp brown sugar, ¼ tsp black pepper, ¼ tsp salt; Add dry ingredients first to a bowl or dressing jar then the liquid ones. Mix or shake actively. It will keep in the fridge for two weeks. Shake or stir every time before adding.
Creamy vinaigrette: 1 Tbs olive oil, 2 Tbs cider vinegar, 4 Tbs low fat plain yogurt, ½ tsp Dijon mustard, 1 tsp maple syrup, ½ basil, ¼ tsp tarragon, salt and pepper. Add dry ingredients first to a bowl or dressing jar then the liquid ones. Mix or shake actively.
Finer Taste: Add 1-2 sugar cubes to the water when boiling peas; peas will have a finer taste. Kale, chard or cabbage taste also taste less biter with a little sugar in the cooking liquid.
Ratatouille: Any ratatouille will improve be adding one or two sugar cubes to counteract the acidity tomatoes bring to this recipe.
Chicory: Chicory has a bitter taste. It will improve with a touch of sugar.
A pinch of sugar: A pinch of sugar will often improve the taste of a vegetable purée.
Orange marmalade: Try adding 1 tablespoon orange marmalade to sautéed carrots when cooking. They flavor will be much better.
Glazed onions or carrots: An impressive side dish and very easy to prepare. Peel, dice or cut into thick strips and sauté in 1Tbs butter, 1 Tbs vinegar, 1 Tbs sugar, a pinch of salt and a little water. When the water has evaporated and the sugar has become a golden syrup your glaze is done.
Keep oil fresh: If you want to prevent seldom used oil from turning rancid, introduce a sugar cube into the bottle and the oil will keep fresh.
Aromatic lentils: Enhance flavor and aroma in lentils adding 1 Tbs vinegar to the cooking liquid and 1-2 sugar cubes -to balance the acidity in vinegar- before serving.
Make your own coloring: Simmer 10 sugar cubes and 2 Tbs chicory for 3 minutes in a cup of water. Filter and keep in a jar. Add a few drops to sauces or creams when they are almost done. This will improve color and flavor.
Natural caramel: Toast sugar -don't burn, it will turn bitter- until it is dark. Add water and keep in a jar. Add a few drops to clear soups, like consome.
Golden roast chicken: Roast chicken gets a wonderful golden color if you brush some caramel color over the skin.
