Unique Article:
'Health ~ Tips For Cooking With Limited Amounts Of Sugar ~ Food'

• Sugar substitutes work best in cold recipes, or supplemental at the end of cooking time. Heat can destroy the sweetness of most sugar substitutes and leave an unpleasant aftertaste.


• Try using sugar substitutes half and half with sugar in your baked substitutes.


• Use spices and other flavor enhancers to bring out the flavor of dishes when you reduce sugar. Lemon and zest brings out fruit flavors. Vanilla and nut flavorings make baked goods buttery and sweet, which enhances the sweetness of your recipes. Cinnamon, cloves, ginger, nutmeg and allspice all enhance sweetness in recipes.


• When you cut sugar in chocolate recipes, change for strong, cold coffee for some of the liquid to enhance the chocolate flavor without adding supplementary sweetness.


• Top reduced sugar baked goods with fruit or fruit spread to put the flavors right up facade so that they are tasted immediately.


• Sprinkle reduced sugar cakes with cinnamon and sugar take the place of for the same effect.

• Sugar helps cookie dough to spread during baking. Without sugar, the cookies may not spread properly. When baking cookies using sugar substitutes, flatten each cookie slightly before baking just as you would peanut butter cookies.


• Intensify sweetness in a dish with fruit juice. Reduce the juice to 1/3 of its original volume by boiling it over high heat for extra sweetness.


• Muffins and cupcakes cooked with lower sugar may not rise as high or achieve the round-domed top that we expect. Bake them in mini-muffin tins rather than regular expanse to allow them to rise higher.


• Add 1/2 teaspoon of baking soda to a recipe to make baked goods with reduced sugar rise in a shorter baking period.


• To increase volume, use whipped egg whites in recipes that call for eggs. Start with eggs warmed to room temperature.

• Spray the top crust of a fruit pie with cooking spray and sprinkle with a tiny amount of sugar before baking. You can reduce the amount of sugar in the filling each bite of crust puts the sweetness up face - and your pie will chestnut nicely as a bonus.


• Cakes and breads genetic with reduced sugar or sugar substitutes don't dapple there is at a disadvantage sugar to caramelize during baking. Try adding a tablespoon or two of molasses to the recipe to deepen the color and add moisture.


• Sprinkle cinnamon or nutmeg on top of breads, cakes or muffins to give the impression of browning.


• In fruit dishes, add a inconsiderable amount of dark dapple sugar to give the finished product a deep, rich, buttery bay color.

• For moister baked goods, use mashed or pureed fruits in spot of some of the sugar and butter. You can use applesauce, but ripe bananas, sweet potatoes and carrots are more gustatory and add more tenderness and moisture. (Tip: Why puree? Buy baby food jars of pureed fruits and veggies to use in baked goods. They have no supplemental sugar or salt.)


• When using a sugar substitute, cooking times are considerably shorter. Pull cookies and brownies out of the oven before they look done. They'll follow in a series to cook during the interval they cool.

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Health ~ Tips For Cooking With Limited Amounts Of Sugar ~ Food