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Put a crust of bread in with the sugar - that'll draw the moisture to it so the sugar doesn't clump.
At least, that's what my grandma always told me ...
I'd probably use a cracker over bread. Depending on the bread you run the risk of developing kitchen mites, and believe me those are hell to clean out of a kitchen (they get everywhere, are white, and about the size of a spec of dust).
i want a 2nd helping, but i already washed the pan. gotta wash it quick, cuz cream of wheat sticks like cement.
Put a crust of bread in with the sugar - that'll draw the moisture to it so the sugar doesn't clump.
At least, that's what my grandma always told me ...
Grandmas never lie.
It's in the Grandma Handbook. :)
...used Lyle's on my egg batter toast this morning and it was so good. The nice thing it is thick and doesn't run off on the plate like other syrups do.
Put a crust of bread in with the sugar - that'll draw the moisture to it so the sugar doesn't clump.
At least, that's what my grandma always told me ...
Over here we tend to use grains of rice to counteract the damp especially in things like salt which seem to attract it. In a sugar container try a handful of dry rice grains in a little mesh bag.
Over here we tend to use grains of rice to counteract the damp especially in things like salt which seem to attract it. In a sugar container try a handful of dry rice grains in a little mesh bag.
my big container of kosher salt is all clumped too. i have to stick a straw in through the hole to break it up to make the salt come out.
how often do you cycle out your stables like baking soda, baking powder, etc?
i go through the yeast packets at high velocity, don't have to worry about those going stale. :)
still trying to make the perfect loaf of bread.
I used to make sourdough mainly for pizza crust. Since you're supposed to throw out the excess dough as you feed your starter, I decided to use the 'waste' to make sourdough pancakes. Depending on the condition of the starter, it could taste quite good. As for toppings, I was a plain ol' syrup and butter guy. Those were the days...
Now I'm where Kyoto Kid is at. Too much sugar is a bad thing, and it only gets worse as I get older. Gone are the days of Classic Coke, Dr. Pepper, Pepsi, etc., except for the very occasional diet soft drink. If I'm eating out, I don't care so much, but I prefer to eat at home most of the time. Since eliminating most refined carbs from my diet, I am happy to say I fit in jeans with a 30 inch waist and can go all day without feeling hungry. Against all conventional wisdom I eat a very high fat diet of very tasty animal based foods. I do miss eating cookies, cakes, breads, and pancakes, but I look and feel much better without them.
...again it's not so much natural cane sugar as it is High-Fructose Corn Syrup which as I mentioned has been linked to the increase in obesity, even in children.
Again H-FCS tends to store itself as actual fat whereas glucose (natural sugar) is stored as energy and carbs. Still wise not to overdo it of course.
It seems that just about every commercial product these days which requires sweetening uses H-FCS and it is almost impossible to avoid unless you check labels of everything you buy (really has changed my shopping habits). Going out to eat, well you can never be sure, even in expensive gourmet or so called "organic" establishments that it isn't used somewhere (though still not as bad as the fast food joints).
The switch to H-FCS 40 years ago was for the most part profit driven as natural cane and beet sugar is more expensive.
Both cane and corn involve a good degree of processing from plant to human consumption. Neither is "natural" in the sense of "coming directly and unaltered from a plant."
Cane sugar is not glucose, it is sucrose, which is a polymer made up of both glucose and fructose (and which the body breaks down into those components). You will rarely find food sweetened with just glucose except in certain fondant recipes, or for medical use (pure glucose for food use is a "specialty" product). Also, the human body doesn't store "energy and carbs." It stores glycogen in the liver, blood glucose, or fat. I would very much like to see academic research indicating different sugars are stored differently in any way once they're ingested. I think it's more likely that one just eats too much of the corn syrup because it's not as sweet and it takes more of it to get a sweet taste. (That's fructose for you.)
I'm not saying this to suggest high-fructose corn syrup is good for you. God knows, if there's any kind of sugar that exists, I've eaten too much of it. I'm just saying, we're developing a cultural mythos around sucrose that is just that, mythos - it's not "good" for you in significant amounts any more than corn syrup is, or than tons of pure honey is.
Both cane and corn involve a good degree of processing from plant to human consumption. Neither is "natural" in the sense of "coming directly and unaltered from a plant."
Cane sugar is not glucose, it is sucrose, which is a polymer made up of both glucose and fructose (and which the body breaks down into those components). You will rarely find food sweetened with just glucose except in certain fondant recipes, or for medical use (pure glucose for food use is a "specialty" product). Also, the human body doesn't store "energy and carbs." It stores glycogen in the liver, blood glucose, or fat. I would very much like to see academic research indicating different sugars are stored differently in any way once they're ingested. I think it's more likely that one just eats too much of the corn syrup because it's not as sweet and it takes more of it to get a sweet taste. (That's fructose for you.)
I'm not saying this to suggest high-fructose corn syrup is good for you. God knows, if there's any kind of sugar that exists, I've eaten too much of it. I'm just saying, we're developing a cultural mythos around sucrose that is just that, mythos - it's not "good" for you in significant amounts any more than corn syrup is, or than tons of pure honey is.
From the Mayo Clinic website:
http://www.mayoclinic.com/health/added-sugar/MY00845/NSECTIONGROUP=2
From the Mayo Clinic website:
http://www.mayoclinic.com/health/added-sugar/MY00845/NSECTIONGROUP=2
That just says no sugar is better than others and to read ingredient lists, buy 100 percent juice, etc.
Both cane and corn involve a good degree of processing from plant to human consumption. Neither is "natural" in the sense of "coming directly and unaltered from a plant."
Cane sugar is not glucose, it is sucrose, which is a polymer made up of both glucose and fructose (and which the body breaks down into those components). You will rarely find food sweetened with just glucose except in certain fondant recipes, or for medical use (pure glucose for food use is a "specialty" product). Also, the human body doesn't store "energy and carbs." It stores glycogen in the liver, blood glucose, or fat. I would very much like to see academic research indicating different sugars are stored differently in any way once they're ingested. I think it's more likely that one just eats too much of the corn syrup because it's not as sweet and it takes more of it to get a sweet taste. (That's fructose for you.)
I'm not saying this to suggest high-fructose corn syrup is good for you. God knows, if there's any kind of sugar that exists, I've eaten too much of it. I'm just saying, we're developing a cultural mythos around sucrose that is just that, mythos - it's not "good" for you in significant amounts any more than corn syrup is, or than tons of pure honey is.
...apologies as I simplified it a lot wasn't about to repeat the entire description that I had already posted earlier.
Cane sugar has both sucrose and glucose as well as a fructose component. Again, simplified the description as I previously mentioned it a while back (as well as where it is stored).
...apologies as I simplified it a lot wasn't about to repeat the entire description that I had already posted earlier.
Cane sugar has both sucrose and glucose as well as a fructose component. Again, simplified the description as I previously mentioned it a while back (as well as where it is stored).
Sure, these things happen.
Right. And I posted it to clarify the nutritional value of sugars according to sound medical research, because many people have built their nutritional knowledge base on anecdotal "evidence".
I am not directing that statement at anyone here. As a diabetic, I have run into many other diabetics that believe that for example, honey or orange juice is OK for them to consume because it is "natural" and "good for you", along with other misinformation.
Where your health is concerned, your best protection is the truth. And you were all telling the truth.
(end of thread spam)
I like whole wheat pancakes with sugar-free syrup. The local IHOP has some good ones, and I only have them no more than once a month, as the carb content is a bit high. But for an occasional treat...yum. :)
Right. And I posted it to clarify the nutritional value of sugars according to sound medical research, because many people have built their nutritional knowledge base on anecdotal "evidence".
I am not directing that statement at anyone here. As a diabetic, I have run into many other diabetics that believe that for example, honey or orange juice is OK for them to consume because it is "natural" and "good for you", along with other misinformation.
Where your health is concerned, your best protection is the truth. And you were all telling the truth.
(end of thread spam)
I like whole wheat pancakes with sugar-free syrup. The local IHOP has some good ones, and I only have them no more than once a month, as the carb content is a bit high. But for an occasional treat...yum. :)
I know what you mean. Dad is a long-term Type II (almost as long as I can remember). He has come to me with things he was told on Facebook and asked me about them - he doesn't understand well how to do an internet search but fortunately knows not to believe everything he is told. It's part of the reason I get so annoyed with the idea that there are "healthy" forms of pure sugar.
Thank goodness there are low-sugar syrups.
...apologies for bringing the whole topic up. My comments were based on a recent study conducted at Princeton University which I felt was rather enlightening.
Moving on...
Right. And I posted it to clarify the nutritional value of sugars according to sound medical research, because many people have built their nutritional knowledge base on anecdotal "evidence".
I am not directing that statement at anyone here. As a diabetic, I have run into many other diabetics that believe that for example, honey or orange juice is OK for them to consume because it is "natural" and "good for you", along with other misinformation.
Where your health is concerned, your best protection is the truth. And you were all telling the truth.
(end of thread spam)
I like whole wheat pancakes with sugar-free syrup. The local IHOP has some good ones, and I only have them no more than once a month, as the carb content is a bit high. But for an occasional treat...yum. :)
Very well put! I'm pre-diabetic. Reactive hypoglycemia and all that. It's better to take control in the early stages, imo. I think everyone should own a glucometer. It is a cheap and easy way to see which foods I eat spike my blood sugar. Fasting blood glucose checked by the doctor can tell you if you've gone too far into the diabetic spectrum, but why wait until so much damage has been done?
All this talk of pancakes, though, is making me want to go to the local IHOP and get me some. Lord knows I can't keep this stuff in the house or I'd gain 40 lbs. by Christmas!