Food Fight: Is it Really Mayo?

xiggi
Tue, 18 Nov 2014 16:58:44 +0000

If you read the article, note the creme brûlée actually turned out very differently when direct heat was applied.



The result depends on the type of sugar used. The usual sugar for this dessert is cassonade and it is brown sugar derived from the sugar cane. Comparing cassonade to basic white sugar from either the cane or a beet might explain the differences. On the other hand, except for subtle differences in taste, the end result of using cassonade from cane of the similar product (that carries a name unknown in the US -vergeoise) developed from beets will amount to little to nothing.



O.K. you culinary chemists; where does “raw sugar” come from, cane or beet?



Are Arabica and Robusta both coffee? Raw sugar comes from various sources, and cane and beet are interchangeable in the common versions sold commercially. The acceptance or availability of either product has much to do with geography and land uses. Western Europe is mostly a sugarbeet market and sugarcane considered a specialty product. This has to do with the commonality of the beet production and the fact that sugarbeets do not travel well.

Again, cane or beet is very much as Coke vs Pepsi dilemma. White beet sugar versus brown cane sugar is a different issue.