Different sugars

[ped]

How close in flavour is Demerera to Turbinado sugar?

[quietwatersfarm]

I think it has less of that molasses rich/sharpness. Isn't a bad thing, just different. I would say Turbinado is less refined and more like the 'light muscavado' you seem to get now.

Depending o what recipe you are using it in it shouldn't make much difference. What are you up to?

[ped]

Testing out your Chorizo recipe John, but putting the correct amount of sherry in this time . Where do you get Turbinado in the UK?, I have sourced thru Amazon but it seems so expensive!

[wheels]

FWIW, I'd use Demerara instead.

Phil

[quietwatersfarm]

one of our ingredients suppliers I think. I will check, as I said, I think you could sub a light muscavado which is probably available in supermarkets etc. Certainly wouldn't suggest paying over the odds. I had all that drama with a search for Panela a while back, in the end the difference didn't justify the cost.

[quietwatersfarm]

FWIW, I'd use Demerara instead.

Phil

As mentioned earlier, probably perfectly reasonable in most situations. The only reason I mention the 'light muscavado' is that is carries that molasses flavour rather more than the demerara IMO.

[wheels]

Sorry, didn't quite read your post correctly.

I agree about the flavour and wouldn't contradict your advice - you know your own recipe better than anyone.

In general though, I use Demerara.

Phil

[ped]

Thanks guys, as usual fonts of knowledge, have used demerera this time but do have light muscovado and will try next time to test difference, will give up on Turbinado!!, now, how about answering my other question that I have posed about cure 2?, can I cook up the excess or should I leave to cure and do something with it?