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How is sugar a dry ingredient and a wet ingredient?

How is sugar a dry ingredient and a wet ingredient?

Sugar, while dry, easily dissolves in water without reacting with it, unlike the other dry ingredients like flour, spices, baking soda/powder, yeast, and so on. It is also hygroscopic, meaning it “attracts” moisture from the air, which in some cases can react with the Loading…

Why is sugar more concentrated than pure water?

The molecules of sugar and water in solution are much more concentrated than the molecules of water alone. When sugar dissolves in water, the sugar molecules take up space between the water molecules. The mass of the total solution equals the mass of its components, so sugar water is more dense than pure water.

Is it safe to put wet sugar in the oven?

Apparently, there is little danger in wet sugar. Sugar producers recommend drying it first and then warming it in low-heat oven for 10-15 to get rid of the lumps. You can shorten the drying time by adding some absorbent to the container with sugar, e.g. a cork or a piece of dry bread. Thanks for contributing an answer to Seasoned Advice!

Is it better to add sugar to water?

So, from a method perspective, it is very useful to add sugar to water rather than with the dry ingredients. It does make sense from a chemical perspective, but sugar isn’t really a liquid from most perspectives. I hope this helps not only clear up the confusion, but lead to tastier and more tender muffins and cakes.

Which is better to make caramelized sugar dry or wet?

The dry method for making caramelized sugar is also very simple, but has its advantages and disadvantages. The major advantage to the dry method is that the caramelization process happens very quickly. The major disadvantage to the dry method is, well, the caramelization process happens very quickly, meaning it can also burn quickly.

Why does water not dissolve sugar as well as oil?

Also, the water and alcohol interact, which means the water doesn’t even dissolve the sugar or color as well as it normally would. Oil molecules are not polar so they cannot dissolve either the coloring or the sugar. Have students explain on the molecular level why citric acid dissolves so well in water.

What happens when you mix white sugar with water?

Snowy white sugar granules are heated either solo or mixed with water and those crystals quickly become a liquid that starts to completely change in color and flavor. Caramelized sugar resembles nothing of its original state and the final result opens the doors to endless uses.

What happens when sugar is heated to a liquid?

When high heat is applied to sugar it begins to discompose and become a liquid. When sugar is heated even further it begins to turn darker in color and tastes nuttier in flavor. This process is called caramelization and is the basic process used to start many candy recipes and dessert sauces.