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Glycemic Index Forum / Sugar Busters Forum > Main > Recipes
"Experience is what you get when you don't get what you want." - Dan Stanford
So we may learn basic cooking "trivia" from each-other, post here what tips and questions you have picked up on cooking the SB way.

I found out, for example that WW flour is more resistant to burning than white. Gives us non gormet bakers a little more leeway. cool.gif

In making a pie filling (using Oregon brand tart cherries, no sugar added) I discovered that Splena doesnt thicken....
Cyranon....what a great idea!!! Just another example of how wonderful and helpful this board can prove to be. biggrin.gif

One thing I've learned is when you're using Brown Sugar Twin as a substitute, be careful not to use too much because it can give your product a very acrid, yucky taste. I now use less than the substitution guidelines call for.
Whole wheat flour also stays fresh for less time than white (a month or two depending on heat). That's why breadmakers etc still love to use the white instead- it's cheaper because it won't go bad.
To extend the shelf life of whole wheat flour keep it in the freezer- it will last 1-2 years.
Wow! Thanks trewis!

I learned that baking powder is essential for baking. Never assume "it won't matter that much" if it's not there!
Alton Brown (Good Eats) pointed out that there are recipes and there are fromulas. Sounds like him, doesn't it. The recipes are the flavorings that you can change pretty much at will to try variations on theme.

The formulas are what you have to do to make a recipe work. Examples of formulas are baking powder and baking soda, and the right amount relative to the rest of the ingredients. Sugar is unusual in that is usually part of both the recipe and the formula. As a formula element, it can provide thickening, syrup, texture (think of taffy) and setting up (as in a cake). Don't forget the toppings, crumb topping and icing, too. It browns well, don't try that with Equal.

Using a sugar substitute is very easy if it is just a recipe element (flavor/sweet), but can be tricky if you have to modify the formula. Sometimes you may need to compensate for the lost traits of sugar in that recipe.

I know this doesn't help tell you what to do, but if you have a disaster, you may have an idea where to take it if you want to try again.

thanks, dave.
I'd been wondering about that lately.
I wanted to make some no-bake cookies that I usually make but the recipe I had used alot of sugar and I don't think it would be quite the same using Splenda since the formula causes the cookie to 'set up' ...thus the no baking.
sugar hardens things better than splenda, i have found.
probably does the same thing to our arteries.
Well, for this Thanksgiving, I am going to try the cherry pie 2 ways. The first will be to surrender and use 1/2 the called for cornstarch or some fructose to help thicken, and a lattice top instead of a full lid to help reduce the filling some. The 2nd pie I'll try mixing some SureGel into the filling. By Saturday sometime I should be able to let you folk know which one(s) work.
Happy Turkey-Day! biggrin.gif laugh.gif

*burp* blink.gif
Watch those sugar alcohols in the low carb sweet stuff! ohmy.gif World's best laxative! ohmy.gif
Well, I found out 2 things about Arrowroot:
1) It can be used as a thickener instead of corn starch
2) It costs a LOT more than corn starch
Xanthan Gum can be used to thicken things like the cherries. I've used it to thicken blue berries for a blueberry cream pie.
When using Splenda and you need it to do more than just sweeten such as browning and adding volume add 1/2 cup nonfat dry milk powder and 1/2 tsp of baking soda for every 1 cup of Splenda.

This tip came off the box of Splenda on the side. I cannot attest if it actually works. smile.gif
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