To learn more practical uses for pickle brine and all the others, I turned to Jeremy Umansky, chef of Larder in Cleveland and co-author of the forthcoming Koji Alchemy, who is well-known in the restaurant industry for running a low-waste kitchen. The thing is, most of these flavorful liquids can be used in your cooking-and can make your everyday weeknight recipes even better. Well, usually-what I mean is, too often we're all eating the pickles or olives or feta or mozzarella that these liquids were preserving, and then tossing out the liquids themselves. What do these four things have in common? They're trash. The liquid leftover from a pack of feta or fresh mozzarella. Tell me the difference between jaggery and brown sugar.Pickle juice.
I love it in my hot oatmeal with blueberries. I still think that granulated sugar tastes better in certain things, though. Any bit of moisture that gets in there makes the sugar hard, so I have to be careful to keep it dry. The one disadvantage is that it does clump up quite a bit in the jar. It tastes better in coffee, and it doesn't seem quite as sweet as granulated sugar. So, I would use a good bit of fast-dissolving sugar and milk to sweeten and dilute it.Īs time went on and I began to get used to the taste, I used less milk and less sugar. When I first started drinking coffee, I needed the caffeine but hated the bitter taste. It adds just a touch of sweetness, and it lets the flavor of the cookie shine through.įor many years, I had been using granulated sugar in my coffee. I make some pecan shortbread cookies that are not all that sweet, and the sanding sugar is perfect as a topping for them. The butter adds a savory, salty flavor, and the sugar balances things out. It has a great texture and just the right amount of sweetness.īefore baking scones, I like to pour melted butter over the dough and sprinkle sanding sugar on top. I like using sanding sugar on scones and cookies, but I did not know until reading this article that it was called sanding sugar. Does anyone have any suggestions for what else I can do with my powdered sugar? I would like to know some other uses for it, but I have been scared to try anything new because too much of it can get too sweet quickly. I always keep a couple of boxes of it in my cupboard, but cake icing is all I have ever used it for. I beat it with an electric mixer until it is fluffy enough for me. I mix it with butter, vanilla, and just a splash of milk until it is the right consistency for spreading across a cake. Powdered sugar is the main ingredient in the cake frosting that I like to make.
I also like to throw in some banana slices and sprinkle the sugar across them, as well. I like to buy unsweetened canned pineapple and add just the right amount of powdered sugar for me, because often, the sweetened kind is too sweet. I wait for the cinnamon rolls to cool slightly, but I add the glaze while they are still warm so that it will melt and seep into the cracks.Īlso, powdered sugar is good for sweetening juicy fruit. I mash the sugar around in a bowl with milk until the consistency is runny but not too soupy. While it is super sweet, it really needs to be in this situation. I make a good cinnamon roll glaze with just milk and powdered sugar. April 7, – Powdered sugar is great for making glazes.