Replacement for castor sugar???`
Pat Caruthers
In article <5gmpol$do2$1...@thor.atcon.com>, flob...@atcon.com (carol & joe johnson) writes:
|> I have a recipe which calls for castor sugar (the recipe is for
|> pavlova - an aussie dessert I want to make for the dessert at my
|> wedding reception as i am marrying an aussie). I looked at our local
|> grocery store and can't seem to find it (I am in a rural area and
|> there isn't a lot of variety). I need to know if there is something I
|> can use to replace it, will regular granulated sugar do?
castor sugar is "super fine" sugar.
(not powdered sugar). It is sometimes available at liquor stores
as cocktail sugar.
i wonder - would grinding it produce powder or superfine?
pat
Karina Sendt
carol & joe johnson (flob...@atcon.com) wrote:
: Just as an aside...we are making the pavlova in individual sized
: nests, then on the day will fill them with a scoop of french vanilla
: ice cream, top with fruit sauce (either blueberry or strawberry or a
: choice of either) with a waffle cone stick in each.
Sounds great, but don't put the ice cream/sauce on too early. I made pavlova
shells with mango mousse once for my birthday and put the mousse on about
4 hours beforehand and the shells had just about disintegrated by the time
they were served, but cream doesn't seem to do this as much, so icecream
should be OK.
: Can you also tell me, do you know if we can make the pavlova ahead of
: time and freeze it or store it and for how long?
We can buy the shells here in packets and just store them air tight in the
pantry. BTW, the individual shells that we buy are hard the whole way through,
there is none of the "marshmallowy" texture inside.
Karina
: Thanks
: Jenn
ja...@ziplink.net
> I have a recipe which calls for castor sugar (the recipe is for
> pavlova - an aussie dessert I want to make for the dessert at my
> wedding reception as i am marrying an aussie). I looked at our local
> grocery store and can't seem to find it (I am in a rural area and
> there isn't a lot of variety). I need to know if there is something I
> can use to replace it, will regular granulated sugar do?
>
> Just as an aside...we are making the pavlova in individual sized
> nests, then on the day will fill them with a scoop of french vanilla
> ice cream, top with fruit sauce (either blueberry or strawberry or a
> choice of either) with a waffle cone stick in each.
>
> Can you also tell me, do you know if we can make the pavlova ahead of
> time and freeze it or store it and for how long?
>
> Thanks
> Jenn
Even though I'm Australian, I made my first pavlova here in Boston a month
or two ago (theme night at the kids' school) - castor sugar is, I've
discovered, superfine sugar here. If you can't get superfine, you should
be able to whoosh up ordinary sugar in a food processor to get a good
facsimile of superfine. Regular granulated won't do, I think - pavlova is
notoriously temperamental stuff! I wouldn't try freezing it, for the same
reason. Fresh is definitely going to be best in this instance.
HTH,
jenni
carol & joe johnson
Leslie Gratton
: pavlova - an aussie dessert I want to make for the dessert at my
: wedding reception as i am marrying an aussie). I looked at our local
: grocery store and can't seem to find it (I am in a rural area and
: there isn't a lot of variety). I need to know if there is something I
: can use to replace it, will regular granulated sugar do?
I asked a friend of mine from the U.K. about castor sugar, and her
response was that granulated sugar would work just fine as a replacement.
(since a pavlova is a meringue, and granulated sugar has worked very well
in any meringue that I have ever made...
: Just as an aside...we are making the pavlova in individual sized
: nests, then on the day will fill them with a scoop of french vanilla
: ice cream, top with fruit sauce (either blueberry or strawberry or a
: choice of either) with a waffle cone stick in each.
: Can you also tell me, do you know if we can make the pavlova ahead of :
time and freeze it or store it and for how long?
: Thanks : Jenn
The only thing you can make a head is the nest. Filled pavlovas do not
freeze well because the fruit filling will soak into the shell, making
the crisp meringue soggy. Best to fill them just before serving....
Leslie
Zi...@nbnet.nb.ca
On 18 Mar 1997 20:17:05 GMT, pat...@symph.esd.sgi.com (Pat Caruthers)
wrote:
>In article <5gmpol$do2$1...@thor.atcon.com>, flob...@atcon.com (carol & joe johnson) writes:
>|> I have a recipe which calls for castor sugar (the recipe is for
>|> pavlova - an aussie dessert I want to make for the dessert at my
>|> wedding reception as i am marrying an aussie). I looked at our local
>|> grocery store and can't seem to find it (I am in a rural area and
>|> there isn't a lot of variety). I need to know if there is something I
>|> can use to replace it, will regular granulated sugar do?
>
>>pat
I have a recipe book which has a lot of call for caster sugar i
usually use granulated but it doesnt dissolve or mix as well there are
no real problems i have noted though
Marcia L. Savage
carol & joe johnson wrote:
>
> I have a recipe which calls for castor sugar (the recipe is for
> pavlova - an aussie dessert I want to make for the dessert at my
>
Castor sugar is what we call confectioner's sugar, I think. As for
freezing ahead of time, I'm not sure. Do you have time to experiment?
Good luck--sounds like a lovely dessert. Marcia Savage
Pat Caruthers
No - castor sugar is *not* confectioner's sugar.
confectioner's sugar is powdered sugar.
castor sugar is what we (US) call "super fine" or "cocktail sugar".
Castor sugar is still crytaline, but very small cubes.
powdered sugar is just that - sugar pulvarized into powder.
pat
Nancy Dooley
>carol & joe johnson wrote:
>>
>> I have a recipe which calls for castor sugar (the recipe is for
>> pavlova - an aussie dessert I want to make for the dessert at my
>>
>> Jenn
>
>Castor sugar is what we call confectioner's sugar, I think. As for
>freezing ahead of time, I'm not sure. Do you have time to experiment?
>Good luck--sounds like a lovely dessert. Marcia Savage
No, castor sugar is our "superfine" sugar. I can't seem to find it
around here.
Nancy.
"You're only young once, but you can be immature
forever."
Robert Noble
Marcia L. Savage wrote:
>
> carol & joe johnson wrote:
> >
> > I have a recipe which calls for castor sugar (the recipe is for
> > pavlova - an aussie dessert I want to make for the dessert at my
> >
> > Jenn
>
> Castor sugar is what we call confectioner's sugar, I think. As for
> freezing ahead of time, I'm not sure. Do you have time to experiment?
> Good luck--sounds like a lovely dessert. Marcia Savage
No, confectioner's sugar is called icing sugar in England. Caster sugar
is finer than "regular" (granulated) sugar but is still in the form of
crystals rather than powdered like confectioner's. I'd just use regular
sugar if you can't find anything finer.
...Robert
Lundberg
Zi...@nbnet.nb.ca wrote:
: On 18 Mar 1997 20:17:05 GMT, pat...@symph.esd.sgi.com (Pat Caruthers)
: wrote:
: >In article <5gmpol$do2$1...@thor.atcon.com>, flob...@atcon.com (carol & joe johnson) writes:
: >|> I have a recipe which calls for castor sugar (the recipe is for
: >|> pavlova - an aussie dessert I want to make for the dessert at my
: >|> wedding reception as i am marrying an aussie). I looked at our local
: >|> grocery store and can't seem to find it (I am in a rural area and
: >|> there isn't a lot of variety). I need to know if there is something I
: >|> can use to replace it, will regular granulated sugar do?
: >
: >>pat
: I have a recipe book which has a lot of call for caster sugar i
: usually use granulated but it doesnt dissolve or mix as well there are
: no real problems i have noted though
Castor sugar is only another name for granulated sugar.
It may mean superfine sugar, I can't remember. If you
think superfine sugar is called for (does the sugar need
to dissolve easily?) just make it a little finer with
your food processor. A British person told me it was
the British name for either superfine or granulated sugar.
--
<lund...@alpha1.phoenix.net> Deer Park, Texas USA
------------------------------------------------------
Joel Ehrlich
"Marcia L. Savage" wrote about Replacement for castor sugar???` on 20 Mar 97
0
"LS> carol & joe johnson wrote:
>
> I have a recipe which calls for castor sugar (the recipe is for
> pavlova - an aussie dessert I want to make for the dessert at my
>
> Jenn
"LS> Castor sugar is what we call confectioner's sugar, I think. As for
"LS> freezing ahead of time, I'm not sure. Do you have time to experiment?
"LS> Good luck--sounds like a lovely dessert. Marcia Savage
Nope. Confectioners' Sugar is powdered sugar.
Castor sugar is superfine sugar or 10-X sugar - both of which are very
finely granulated sugars.
Joel
Doreen
Ideally for a pav you want really fine sugar. You can always put
granulated in food processor to get it fine enough. The shells won't
freeze but will keep in an airtight container. In Australia, (I'm in rural
Victoria) a pav is a type of meringue with a marshmallowy sort of centre
topped with whipped cream and usually fruit, strawberries, kiwifruit or
bananas probably being the most common. I've never had one served with
icecream. Have a great wedding
Regards,
Rosalind Blanchard
"Marcia L. Savage" <sav...@pacific.net> wrote:
>>>carol & joe johnson wrote:
>>>>
>>>> I have a recipe which calls for castor sugar (the recipe is for
>>>> pavlova - an aussie dessert I want to make for the dessert at my
>>>>
>>>> Jenn
>>>Castor sugar is what we call confectioner's sugar, I think.
Sorry, but confectioner's sugar - in America - is icing sugar in
Australia and NZ.
Castor sugar is plain old white sugar, but the grains/granules are
slightly smaller. Just use a good quality ordinary white sugar and
it'll be fine.
If you use confectioner's sugar in a pavlova, you won't get the
results you want. You need the granules to pierce the egg-whites to
let the air in.
Cheers from Ros
Was UK, Was US, now NZ which is how I've come to know a little about
substituting or translating ingredients. (But I still can't make an
edible pavlova.)
Alexis MacPherson
> Castor sugar is plain old white sugar, but the grains/granules are
> slightly smaller. Just use a good quality ordinary white sugar and
> it'll be fine.
>
> If you use confectioner's sugar in a pavlova, you won't get the
> results you want. You need the granules to pierce the egg-whites to
> let the air in.
>
and it's probably available other places, too. It has a texture similar
to castor sugar, and I use it in pavlova & in shortbread.
If you can't find Berry Sugar or Castor sugar, try briefly whirling
ordinary sugar in a blender or food processor.
Alexis
Col. I.F. Khuntilanont-Philpott
Lundberg wrote:
>
> Castor sugar is only another name for granulated sugar.
> It may mean superfine sugar, I can't remember. If you
> think superfine sugar is called for (does the sugar need
> to dissolve easily?) just make it a little finer with
> your food processor. A British person told me it was
> the British name for either superfine or granulated sugar.
> --
according to the conversion chart in an Ozzie cookbook I checked caster
suger (UK and Australia) is the same as granulated sugar (USA).
However... my grandmother - a caterer by profession - always used the
term to refer to the very fine dusting sugar (which was kept in a castor
ready for use).
so I guess it depends on the recipe.
Ian
Edward Rice
In article <3341BA...@vu-korat.ac.th>,
"Col. I.F. Khuntilanont-Philpott" <col...@vu-korat.ac.th> wrote:
>according to the conversion chart in an Ozzie cookbook I checked caster
>suger (UK and Australia) is the same as granulated sugar (USA).
Caster sugar is a little closer to ultra-fine (NOT the XXX confectioner's
sugar), in the US. It's marketed as "bartender's sugar" in some stores.
It's still granular, but the grains are finer than standard USA granulated
sugar.
Unknown
I think what you are talking about is also "extra fine" in the US. It
usually comes in the small box and is found with all of the other
boxed sugars.
`````````````````````````````````````````````````````````````
On Sun, 06 Apr 1997 00:32:30 -0500, ehr...@his.com (Edward Rice)
wrote: