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Posts:
346
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Posted:
Nov 18, 2006 12:02 AM
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I thought molasses was the by product of sulfer and that's why it's called unsulfered molasses.
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Posts:
130
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Posted:
Nov 17, 2006 8:12 PM
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> Oh, stop it. There's no such thing as "sugar cane"!
> Unless you mean "candy cane."
>
> Molasses is just a flavoring used in baking and candy
> making. It's called "black strap" molasses because it
> comes from rendering black straps. It's a leather
> product.
I heard that black licorice is a byproduct of the rendering process as well. It does have a very leathery texture.
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Posts:
274
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Posted:
Nov 17, 2006 5:53 PM
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Oh, stop it. There's no such thing as "sugar cane"! Unless you mean "candy cane."
Molasses is just a flavoring used in baking and candy making. It's called "black strap" molasses because it comes from rendering black straps. It's a leather product.
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Posts:
50
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Posted:
Nov 17, 2006 9:37 AM
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> Molasses is brown because it basically comes from
> sugar. As you know there is unrefined sugar (brown
> or sugar in the raw) then there is white sugar
> (common sugar). Molasses comes from the unrefine
> sugar before the moisture is removed...giving it its
> dark color.
I think it is presumptuous of you to expect everyone to know that.
Thanks to Yoma we now have accurate information which I am thankful for. Thanks Yoma for being so smart.
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Posts:
88
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Posted:
Nov 16, 2006 9:00 PM
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> Yoma...you are soooo smart...Now can you tell me what
> splenda is???
Of course I can. Splenda is the trade name for sucralose, which is manufactured by the selective chlorination of sucrose, substituting three of sucrose's hydroxyl groups with chlorine atoms. Sucralose is stable under heat and over a broad range of pH conditions, so it can be used in baking, or in products that require a long shelf life.
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Posts:
71
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Posted:
Nov 15, 2006 6:06 PM
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It is bee vomit. And bacon is pork belly.
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Posts:
130
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Posted:
Nov 15, 2006 12:59 PM
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> Yoma...you are soooo smart...Now can you tell me what
> splenda is???
You got that right! with Yoma around, who needs a dictionary!
while you are at it, Yoma, my Ma always told me that I should not cook with honey because it is really bee vomit and I can catch a nasty disease from it. Is that true or is she just trying to keep it all for herself? I'll wait here until you advise! Thanks in advance!
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Posts:
269
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Posted:
Nov 15, 2006 7:52 AM
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Yoma...you are soooo smart...Now can you tell me what splenda is???
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Posts:
88
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Posted:
Nov 14, 2006 9:23 PM
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Molasses is NOT brown because it comes from sugar, and it doesn't BASICALLY come from sugar. It DOES come from sugar. It is not simply a byproduct of processing sugar either. Originally, it was purposely extracted from sugar so rum could be made from it, because rum was worth a lot more than sugar was. We're talking about the 17th century here, before humans developed such an addiction for sweet things.
Sugar does not NEED to be processed at all. You squeeze the juice out of the sugar cane, let it dry, and you have brown crystaline sugar, what is erroronously labeled as RAW sugar. It would more correctly be called NATURAL sugar.
Unfortunately, people have been deceived into thinking that white products are best. White bread, white rice, and white sugar are all inherently bad for you. You make the bread and rice white by removing all the fiber, which serves to slow the digestion and absorption of the carbohydrates from the grain, and not slowing this absorption resukts in a spiking of your blood glucose level, causing an enormous amount of insulin to be released into your blood stream, which eventually leads to insulin resistance, and eventually Type II diabetes. You make sugar white by removing the molasses, along with any nutrients. Did you know that all of the vitamins and minerals in sugar cane are contained in the molasses? No? Didn't think so! All sugars are approximately 15 calories per teaspoon, however, only with natural sugar are those not completely empty calories.
Now, was there anything else you wanted to know about sugar, sugar?
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Posts:
340
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Posted:
Nov 14, 2006 12:48 PM
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Sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals. Molasses is the thick, syrupy residue that's left behind in the vats.
-so basically it comes from the sugar making process before it is refined. How is that wrong?
Source:
http://www.foodsubs.com/Syrups.html
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Edited by csnowman00 at 11/14/2006 11:00 AM
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Posts:
340
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Posted:
Nov 8, 2006 2:53 PM
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Molasses is brown because it basically comes from sugar. As you know there is unrefined sugar (brown or sugar in the raw) then there is white sugar (common sugar). Molasses comes from the unrefine sugar before the moisture is removed...giving it its dark color.
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Posts:
112
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Posted:
Nov 8, 2006 12:16 PM
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> Hi
> I want to make gingerbread cookies but I don't like
> molasses is there a subtitute for it?
>
> Also is it the molasses that makes the cookies
> brown??
>
> thanks. DM
No, it's the molasses that makes the cookies taste like gingerbread. Replace the molasses with honey, and replace the granulated or refined sugar with brown sugar, and you just might get something that resembles the flavor of gingerbread.
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Posts:
1
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Posted:
Nov 8, 2006 11:47 AM
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Hi
I want to make gingerbread cookies but I don't like molasses is there a subtitute for it?
Also is it the molasses that makes the cookies brown??
thanks. DM
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