Sugar

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Twinkle Toes

Sugar

Does anyone else have the same problem as me where sugar is concerned? With so many different kinds used in different recipes, it's sod's law I won't have the one needed for a recipe and end up with half bags of all different kinds. Or is it just me?

I would be interested to know how others store their sugars, in their original packs or in containers?

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violet eyes

Sugar

There's only one sugar that I keep in a container and that's castor sugar . I do a lot of baking so I have most of the other types of sugar and they all get used up and I replace them often. My baking cupboard is overflowing with nuts and dried fruit and all sorts of flours as I don't like to run out of anything.

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Twinkle Toes

Sugar

Thanks Violet Eyes (I love your avatar picture!)

You are lucky if you use them up quickly, I have my bags taped shut with sellotape or it goes everywhere.

I was thinking of getting containers, but will never remember which sugar is which

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Lindsey, Food Editor

Sugar

Hello Twinkle Toes,

I have friends who decant everything into jars and plastic boxes and they label everything.

At home and in Delia’s test kitchen we use Klippits to seal bags and packets of ingredients and mostly they work quite well. I use scissors to open cellophane packs because if you pull the seal open they invariably split.

We like the klippits on most things as they can be sealed over and over again and with ingredients like flour you retain the use by date.

http://www.lakeland.co.uk/2894/Mixed-Pack-of-48-Klippits

For the sugar, like VE, castor sugar is definitely the most frequently used. We like golden / unrefined. We have everything in the test kitchen but at home I keep soft dark brown, demerara and golden icing sugar as well then buy anything else, as I need it.

Your pictures good too! Although it’s always nice to see a members face!

Kind regards

Lindsey

 
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