When I said cold sugar preservation, it literally mean trying to preserve balimbing in sugar or sugar solution under refrigerated temperature. Sounds crazy? Sugar preserves food by making the water in… unavailable for microbial growth. The water molecules are still … Continue reading
The easiest and most popular way to measure sugar content of any liquid substances, sometimes also solids, is by refractometer method. Bunches of grapes could be sampled for average sugar content before harvesting. A way to ensure appropriate sugar content … Continue reading
Are you still interested in measuring soft drink sugar content and visualize it into tablespoons? I started a post about these on year 2010 but unable to continue due to unavailability of refractometer – a simple hand-held instrument use to … Continue reading
I think this is the original pardo mom used to buy when we were still kids. The pardo made of pure juice extracted from sugar cane. Boiled over a wooden fire until crystallization is achieved. The dark brown sugar with … Continue reading
I found this cheese less salty. I found it less delicious too. You can’t blame me. Most commercial cheeses I have tasted were all salty. Perhaps it is one of the standard taste of cheeses, it should be salty. It is … Continue reading
Before human created created the white table sugar. The roughly made asukal na pula, segunda or brown sugar was first introduced. Later, they thought white was better and developed technology for white sugar manufacture. Indeed, the acid taste was gone, … Continue reading
From a reputable person working in laboratory and teaching variety of Chemistry subjects. Only few sugars and non-sugar substances taste sweet. Fructose is the sweetest sugar. Glucose is not sweet, it actually tastes bitter. Sucrose is sweet cause if compose … Continue reading