The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors.
Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas.
By taking the time to let the sugar soak up the flavors, you can transform your desserts, making them even more fragrant.
Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas.
By taking the time to let the sugar soak up the flavors, you can transform your desserts, making them even more fragrant.
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Keywords for this post:SugarFlavoursZestsRecipesFlavouringTastesTipsLast modified on: December 25th 2024
The aromatic power of sugar
Why does sugar capture flavours so well?
Sugar is hygroscopic, which means it attracts and retains moisture.
When it comes into contact with an aromatic ingredient, such as lemon zest or a vanilla pod, it absorbs the essential oils and volatile compounds.
The result? A fragrant sugar, ready to deliver these flavors more evenly and intensely in your recipe.
How to optimize sugar's ability to do this?
To get the most out of sugar in your recipes, simply :
1) Mix only the aromatic ingredients and the sugar: For example, zest the lemon(s) directly into the sugar, mix well(whisk or spoon), cover or wrap and leave to stand.
2) Leave the sugar and flavourings in contact for at least an hour (time is your ally).
For best results, overnight is ideal, allowing the sugar to absorb the flavors deeply.
What's next?
Simply continue your recipe, using this now deliciously flavored sugar.
The taste will be stronger and more balanced, in other words, your recipe will be better than if you'd simply mixed all the ingredients together.
Other gourmet examples
Here are a few other tasty combinations where this technique works wonders:- Sugar and vanilla bean: Perfect for flavoring cookies, creams or jams.
- Sugar and spices: Cinnamon, cardamom or ginger, for warmly flavored shortbread or gingerbread.
- Sugar and herbs: Basil or mint, perfect for sorbets or homemade syrups.
- Sugar and flowers: Lavender or rose, for elegant, subtle desserts.
Why is this method better than conventional blending?
When zests or flavors are mixed directly with other ingredients in a recipe, some of their flavor is dispersed or lost in the cooking process.By impregnating the sugar first, you ensure that these flavors are fully captured and released evenly, for a more intense and balanced result.
This way of doing things (sugar + aromatic ingredients mixed separately) can be applied to any recipe that contains them.
To sum up: first mix together the sugar and aromatic ingredients in your recipe, leave to stand for at least 1 hour, then continue your recipe with this highly aromatic sugar.
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