Glucose?

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn syrup.
Take a look here:

http://www.baking911.com/pantry/subs_sweeteners.htm

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright <wayneboatwright_at_gmail.com> looking for trouble
wrote in news:[email hidden]:

Quoted message said:

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it
Internet Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess
is karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
syrup. Take a look here:

http://www.baking911.com/pantry/subs_sweeteners.htm

*sigh* I was about to post the same link. Leave it to us diabetics to know
about glucose 😉

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

Internet Traveler said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

You can substitute but glucose is available where cake decorating
supplies are sold.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
syrup.
Take a look here:

http://www.baking911.com/pantry/subs_sweeteners.htm

--

Corn syrup is half glucose and half fructose, just like sucrose (table
sugar). If there is a reason you need pure glucose - I cannot think of one -
then corn syrup will not work. But there may be a reason I am not aware of.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Sun 22 Jan 2006 03:32:50p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Wayne Boatwright <wayneboatwright_at_gmail.com> looking for trouble
wrote in news:[email hidden]:

Quoted message said:

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it
Internet Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess
is karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
syrup. Take a look here:

http://www.baking911.com/pantry/subs_sweeteners.htm

*sigh* I was about to post the same link. Leave it to us diabetics to
know about glucose 😉

Michael

LOL! Of course. <g>

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Internet Traveler said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Quoted message said:

C6H12O6

modom

In article <[email hidden]>,

Peter Aitken said:

Quoted message said:

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Quoted message said:

Corn syrup is half glucose and half fructose, just like sucrose (table
sugar). If there is a reason you need pure glucose - I cannot think of one -
then corn syrup will not work. But there may be a reason I am not aware of.

Except that they aren't. When broken down into their component simple
sugars, they are, but they aren't in the mouth, which is where the taste
is. I don't know whether they behave differently in cooking.

As Modom posted, sugar is just carbon and water. However, if you add
ground charcoal and water to your baked goods, you won't get anything to
serve to anyone you like.

--
Dan Abel
[email hidden]
Petaluma, California, USA

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Internet Traveler said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Quoted message said:

C6H12O6

There are about a dozen compounds with that formula and only one of them is
glucose.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
Traveler?

Quoted message said:

Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
syrup.
Take a look here:

http://www.baking911.com/pantry/subs_sweeteners.htm

--

Corn syrup is half glucose and half fructose, just like sucrose (table
sugar). If there is a reason you need pure glucose - I cannot think of one -
then corn syrup will not work. But there may be a reason I am not aware of.

Yesterday's episode of Cook at Large showed the candy maker adding
glucose as a way to control the effects of humidity on the candy. He
was making a sugar sculpture. The first batch of candy for the
sculpture was affected by the humidity giving less than pleasing
results. Glucose doesn't absorb water as much a sugar , he said. He
also said that too much glucose in the mixture would cause the candy to
set up too fast and be unworkable.