Turbinado sugar is a type of relatively unprocessed cane sugar, unrefined and crystallized through evaporation. The crystals tend to be large and have an off-white color. Sugar in the Raw is this type of sugar and you may have seen it at coffee shops, even if you haven’t noticed the name “turbinado” before. It works in place of plain sugar in just about all recipes.
Demerara sugar is similar to turbinado sugar in that it also has large, irregular grains and a light brown color. It is unrefined and produced in such a way as to turn out very large crystals, larger even than those of turbinado sugar. The sugar still has lots of natural molasses flavoring, which makes it a popular sweetener for teas. It works in most recipes that call for plain sugar, although the resulting cookies will sometimes have a slightly crunchier texture and cakes may have a less-fine crumb.
Muscovado sugar is another type of unrefined sugar, a dark brown sugar. Unlike many brown sugars that are white sugars with molasses added back, it is darkly flavored from sugarcane juice left in during the production process. It tends to be sticky and can be used just like brown sugar.
(Explanations taken from BakingBites.com)
What is golden syrup?
Golden syrup is a pale treacle. It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute for people who do not eat honey.
Molasses, or dark treacle, has a richer colour than golden syrup, and a stronger, slightly bitter flavour.
(Explanation taken from wikipedia)
How to make crème fraîche at home:
8 oz Heavy Cream*
2 Tbsp Buttermilk
Pour the heavy cream in a jar with a lid add the buttermilk.
*Ultra pasteurized heavy cream will usually take longer to set up.
What is crème fraiche?
Crème fraîche is produced by a process similar to that of sour cream, with the exception that no ingredients are added. Each processing step requires attention to producing and maintaining high viscosity. Commercially it is commonly fermented to an end pH of around 4.5.
Crème fraîche is particularly useful in finishing hot sauces in French cooking because it does not curdle when heated.
Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream.
(Explanation taken from wikipedia)
NOTE: Crème fraîche can be substituted for sour cream in any recipe. They taste very similar, however Crème fraiche is not as sour. It does not curdle. So go ahead and throw it in your slow cooker, go ahead and throw it in your hot sauce in the saucepan…no lumps! You can also sweeten it and serve it over fresh fruit. Since it is made from heavy cream, you can whisk it and sweeten it and make a nice thick whipped cream texture.
How to make crème fraîche at home:
8 oz Heavy Cream*
2 Tbsp Buttermilk
Pour the heavy cream in a jar with a lid add the buttermilk.
Stir, lightly cover and let it sit out on the counter for 8-24 hours. It is done when it is the consistency of sour cream. Stir. Cover tightly. Keeps in the fridge for 7-10 days.
*Ultra pasteurized heavy cream will usually take longer to set up.
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