SWEETENERS
Although sugar and similar sweeteners are not considered healthy, very few people can do without them completely. Many of the recipes in this book contain the note "Allowed sweetener", pointing, that you should choose the one that best suits your allergy type. Some people tolerate beet sugar well and cannot tolerate cane sugar, and conversely. Others are better served by honey or fructose. The following kit will help you make the right choice.
Barbados sugar: Brown cane or beet sugar from the first crystallization; it may also be brown-colored white sugar.
Dark molasses: The first product of refining beet or cane sugar.
Fine granulated sugar: White cane or beet sugar.
Corn syrup: Made of corn.
Demerara sugar: Golden crystals, which may be brown-colored white sugar. Real Demerara sugar is made from cane, but it can also be beetroot.
Fructose: It is also known as fruit sugar, although it is a fermentation product of a fruit or vegetable raw material.
Glucose: A white powder made from potatoes or corn.
Golden syrup: Refined molasses, much brighter than dark molasses and transparent.
Granulated sugar: White cane or beet sugar.
Honey: Sugar mixture produced by bees. Often enriched by beekeepers with cane or beet sugar.
Powdered sugar: Very fine, white cane or beet sugar.
Maple syrup: Obtained from the trunks of Canadian maple trees. It can be replaced with cane or beet sugar.
Molasses: Crude sludge from the sugar crystallization process, często mylone z melasą czarną.
Unrefined cane sugar: Dark brown cane sugar from the first crystallization.
Moist or brown sugar:
Bright brown, sticky fine crystals of cane or beet sugar, sometimes it is appropriately colored white sugar.
FRESH VEGETABLES AND FRUIT
Very often, fresh vegetables and fruits are stored for too long before consumption. You should buy them as often, how it's possible. They should be stored in a cool and dry place, at the bottom of the refrigerator and use quickly. Fresh greens should crackle when crushed, and root vegetables should feel firm to the touch. Store the potatoes in a darkened place, to prevent greening. Store plastic bags are not suitable for storing vegetables and fruits. They cause overheating and slow brewing of the contents. Often the compaction and moisture inside the bag causes the stored items to rot. Fruit and vegetables should be removed from foil bags as soon as you bring them home.