Substitute for vanilla caster sugarSubstituting table salt or sea salt for kosher salt?How can I substitute for unsweetened chocolate in a frosting?lemon zest substituteWhat is a non-alcoholic substitute for rum in a glaze?Can I substitute vanilla extract for cocoa powder in a cupcake recipe?Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?heavy cream and half-and-half substituteWhat can I substitute for butter in a custard-based pie?Substitute maple syrup with regular syrup for baking?Mystery ingredient in cookies with cream tartar
What is it called when someone votes for an option that's not their first choice?
Travelling in US for more than 90 days
Time left on an ESTA
Was World War I a war of liberals against authoritarians?
Connection Between Knot Theory and Number Theory
What are these three extra chars and why do they cause such a strange error?
What is the meaning of "You've never met a graph you didn't like?"
Why doesn't Gödel's incompleteness theorem apply to false statements?
Is there any common country to visit for persons holding UK and Schengen visas?
Offset in split text content
Are there any magic weapons that befit a Rogue more than a DEX-based Fighter?
How to test the sharpness of a knife?
Are hand made posters acceptable in Academia?
Taking the numerator and the denominator
"Marked down as someone wanting to sell shares." What does that mean?
Mortal danger in mid-grade literature
What is the tangent at a sharp point on a curve?
1 John in Luther’s Bibel
When is composition of meromorphic functions meromorphic
Started in 1987 vs. Starting in 1987
Can other pieces capture a threatening piece and prevent a checkmate?
What 1968 Moog synthesizer was used in the Movie Apollo 11?
Output visual diagram of picture
Find a point shared by maximum segments
Substitute for vanilla caster sugar
Substituting table salt or sea salt for kosher salt?How can I substitute for unsweetened chocolate in a frosting?lemon zest substituteWhat is a non-alcoholic substitute for rum in a glaze?Can I substitute vanilla extract for cocoa powder in a cupcake recipe?Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?heavy cream and half-and-half substituteWhat can I substitute for butter in a custard-based pie?Substitute maple syrup with regular syrup for baking?Mystery ingredient in cookies with cream tartar
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a substitute.
One thing I do have acces to, is sachets of vanilla sugar. I have a feeling I can't just use those however, since usually only one sachet(9 grams) is used in a recipe. I'd have to use 11 of those sachets to get the same amount of grams, which would probably make it taste way too vanilla-y.
Should I just use regular caster sugar instead and add some vanilla extract, or maybe regular caster sugar and a singe sachet of vanilla sugar?
baking substitutions
asked Mar 12 at 11:49
MarjoleinMarjolein
111
add a comment |
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a substitute.
One thing I do have acces to, is sachets of vanilla sugar. I have a feeling I can't just use those however, since usually only one sachet(9 grams) is used in a recipe. I'd have to use 11 of those sachets to get the same amount of grams, which would probably make it taste way too vanilla-y.
Should I just use regular caster sugar instead and add some vanilla extract, or maybe regular caster sugar and a singe sachet of vanilla sugar?
baking substitutions
asked Mar 12 at 11:49
MarjoleinMarjolein
111
add a comment |
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a substitute.
One thing I do have acces to, is sachets of vanilla sugar. I have a feeling I can't just use those however, since usually only one sachet(9 grams) is used in a recipe. I'd have to use 11 of those sachets to get the same amount of grams, which would probably make it taste way too vanilla-y.
Should I just use regular caster sugar instead and add some vanilla extract, or maybe regular caster sugar and a singe sachet of vanilla sugar?
baking substitutions
asked Mar 12 at 11:49
MarjoleinMarjolein
111
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a substitute.
One thing I do have acces to, is sachets of vanilla sugar. I have a feeling I can't just use those however, since usually only one sachet(9 grams) is used in a recipe. I'd have to use 11 of those sachets to get the same amount of grams, which would probably make it taste way too vanilla-y.
Should I just use regular caster sugar instead and add some vanilla extract, or maybe regular caster sugar and a singe sachet of vanilla sugar?
baking substitutions
baking substitutions
asked Mar 12 at 11:49
MarjoleinMarjolein
111
asked Mar 12 at 11:49
MarjoleinMarjolein
111
asked Mar 12 at 11:49
MarjoleinMarjolein
111
asked Mar 12 at 11:49
MarjoleinMarjolein
111
asked Mar 12 at 11:49
MarjoleinMarjolein
111
111
add a comment |
add a comment |
1 Answer
1
active
oldest
votes
The answer depends on what happens to the sugar in the recipe.
If the sugar is used as a flavoring/sweetner inside the tart filling (i.e. not sprinkled over the top or in the crust), you can do a number of things - you can take some caster sugar and vanilla extract, as you suggest. This will add some moisture and dissolve the sugar a little, but if this is in the filling this shouldn't matter. You could also add some vanilla seeds (the scrapings from inside a bean).
If it is used in the crust or as a topping, I would get some vanilla bean and scrape one into a volume of caster sugar. Alton Brown recommends 1 bean per 2 cups of sugar.
answered Mar 12 at 14:20
bob1bob1
6756
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96875%2fsubstitute-for-vanilla-caster-sugar%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
The answer depends on what happens to the sugar in the recipe.
If the sugar is used as a flavoring/sweetner inside the tart filling (i.e. not sprinkled over the top or in the crust), you can do a number of things - you can take some caster sugar and vanilla extract, as you suggest. This will add some moisture and dissolve the sugar a little, but if this is in the filling this shouldn't matter. You could also add some vanilla seeds (the scrapings from inside a bean).
If it is used in the crust or as a topping, I would get some vanilla bean and scrape one into a volume of caster sugar. Alton Brown recommends 1 bean per 2 cups of sugar.
answered Mar 12 at 14:20
bob1bob1
6756
add a comment |
The answer depends on what happens to the sugar in the recipe.
If the sugar is used as a flavoring/sweetner inside the tart filling (i.e. not sprinkled over the top or in the crust), you can do a number of things - you can take some caster sugar and vanilla extract, as you suggest. This will add some moisture and dissolve the sugar a little, but if this is in the filling this shouldn't matter. You could also add some vanilla seeds (the scrapings from inside a bean).
If it is used in the crust or as a topping, I would get some vanilla bean and scrape one into a volume of caster sugar. Alton Brown recommends 1 bean per 2 cups of sugar.
answered Mar 12 at 14:20
bob1bob1
6756
add a comment |
The answer depends on what happens to the sugar in the recipe.
If the sugar is used as a flavoring/sweetner inside the tart filling (i.e. not sprinkled over the top or in the crust), you can do a number of things - you can take some caster sugar and vanilla extract, as you suggest. This will add some moisture and dissolve the sugar a little, but if this is in the filling this shouldn't matter. You could also add some vanilla seeds (the scrapings from inside a bean).
If it is used in the crust or as a topping, I would get some vanilla bean and scrape one into a volume of caster sugar. Alton Brown recommends 1 bean per 2 cups of sugar.
answered Mar 12 at 14:20
bob1bob1
6756
The answer depends on what happens to the sugar in the recipe.
If the sugar is used as a flavoring/sweetner inside the tart filling (i.e. not sprinkled over the top or in the crust), you can do a number of things - you can take some caster sugar and vanilla extract, as you suggest. This will add some moisture and dissolve the sugar a little, but if this is in the filling this shouldn't matter. You could also add some vanilla seeds (the scrapings from inside a bean).
If it is used in the crust or as a topping, I would get some vanilla bean and scrape one into a volume of caster sugar. Alton Brown recommends 1 bean per 2 cups of sugar.
answered Mar 12 at 14:20
bob1bob1
6756
answered Mar 12 at 14:20
bob1bob1
6756
answered Mar 12 at 14:20
bob1bob1
6756
answered Mar 12 at 14:20
bob1bob1
6756
6756
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96875%2fsubstitute-for-vanilla-caster-sugar%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
