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/ck/ - Food & Cooking

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10773108 No.10773108 [Reply] [Original]

>sugar is a wet ingredient

>> No.10773116

It is, culinarily

>> No.10773131

Yes, culinarily it is often considered a "wet" ingredient in certain "wet/dry" recipes.

Words have meanings. Those meanings depend on context. Sometimes words mean different things in different contexts.

"pooling your money" does not mean tossing it into a concrete or plastic lined container of water meant for aquatic recreation.

"wet ingredient" does not necessarily mean something is wet.

>> No.10773165

>>10773116
>>10773131
why

>> No.10773175

http://lmgtfy.com/?q=Hygroscopic

>> No.10773186

>>10773165
Autism

>> No.10773193

>>10773165
because words can have more than one meaning you faggot

see what i did there?

>> No.10773217

>>10773165
usually because you need to dissolve the sugar into the other wet ingredients to make a consistent batter/whatever.

Could you mix it into the flour? probably. Recipes are just a combination of evolved best practices and superstition bumping up against the actual food science. Try mixing things up differently, change everyone's minds.

But you wont, because worthless frogposting troll thread.

>> No.10773226

>>10773193
Go back to /tv/ or /v/ newfag

>> No.10773228

>>10773175
>>10773186
>>10773193


>salt
>translucent crystal
>dissolves completely in water
>"""""dry ingredient"""""

>sugar
>translucent crystal
>dissolves completely in water
>"""""wet ingredient"""""

>> No.10773236

>>10773228
Why are you on a cooking board if you don't know a damn thing about cooking?

>salt
>translucent crystal
>dissolves completely in water
>gives best results in a baking recipe or batter when mixed with the dry ingredients like flour, baking powder, etc.
>"""""dry ingredient"""""

>sugar
>translucent crystal
>dissolves completely in water
>gives better results when mixed with the wet batter ingredients like egg, extracts, and water
>"""""wet ingredient"""""

>> No.10773250

>>10773165
its because it devolves so quickly you might as well mix it with the wet ingredients.

>> No.10773270

This board is full of actual retards, good god.

>> No.10773275

>>gives best results in a baking recipe or batter when mixed with the dry ingredients like flour, baking powder, etc.
>>gives better results when mixed with the wet batter ingredients like egg, extracts, and water

why

>> No.10773298

>>10773275
I can't explain the chemistry behind it but I'm sure it's covered by either McGee or in Modernist Cuisine (probably both).

If you've ever baked much you'll have experienced it first hand. When I first started learning to bake I treated the sugar like a dry ingredient and often had issues with getting a good texture with cake batters.

>> No.10773630

>>10773236
>Why are you on a cooking board if you don't know a damn thing about cooking?
Because it's not just a cooking board you fucking retard. It's Food & Cooking

>> No.10773635

>>10773630
>Literal garbage is food
Learn to cook faggot

>> No.10773638

>>10773175
how the hell would someone go from "sugar is wet ingredient" to "hygroscopic"? I've never read or heard that word until now.

>> No.10773664

>>10773638
>how the hell would someone go from "sugar is wet ingredient" to "hygroscopic"?
Because words have meaning and definitions other than what monkeys on the street think.
>I've never read or heard that word until now.
public school/10 So you have never been to any chemistry class then?

>> No.10773903

>>10773664
yeah but salt is hygroscopic too. sometimes moreso than sugar. what is the point of posting that definition when it doesn't serve any purpose?

>> No.10773922

>>10773903
Deliquescence and hygroscopic are not the same thing, you would know if this if you attended chemistry classes.

>> No.10773972

>>10773922
http://www.freechemistryonline.com/efflorescence-hygroscopy-deliquescence.html

>Hygroscopy
This is when substances absorb water from air, but not enough to form solutions. Examples of such substances include CaO, NaNO3, NaCl, Sucrose and CuO. Also, certain liquid substances absorb water from the air to get diluted - these are also regarded as being hygroscopic. Example, conc. H2SO4 and conc. HCl. lf a hydroscopic substance absorbs so much moisture that an aqueous solution is formed, the substance becomes deliquescent.
>NaCl

you don't have to reply anymore anon. I know I wouldn't want to embarrass myself further but by all means, please continue if you so desire :)

>> No.10775003

>>10773108
Sugar melts when it gets hot. That's why you can turn it into caramel.

>> No.10775335

>>10773664
You sound like a huge faggot.