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A chum of mine, who knows that I am into all manner of exotic cooking, periodically buys me some culinary device or some obscure ingredient and sends it to me without explanation. This is her way of poking fun, in a friendly way, at my propensity to purchase odd kitchen devices (and show them off with great pride) and odd ingredients (and brag about them unendingly).
In today's mail, a cardboard box arrived containing a sealed plastic bag of what looked like the illegal drugs one sees on television crime shows. Instead of a kilo, it weighs a pound. It has a label which reads "Pärlsocker".
A quick Google of Pärlsocker suggests that (1) it means "pearl sugar" in Swedish and (2) it is sugar. Much beyond that, I do not know.
Before I respond to her with thanks, I'd love to know enough about Pärlsocker to bluff my way into appearing much more knowledgeable than I really am. Help?
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Joined: Jun 2001
Posts: 273
enthusiast
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enthusiast
Joined: Jun 2001
Posts: 273 |
>Before I respond to her with thanks, I'd love to know enough about Pärlsocker to bluff my way into appearing much more knowledgeable than I really am. Help?
Rent a copy of the Muppets, so that you can see what a Swedish cook would do with the stuff.
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Joined: Jun 2002
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well, you probably found this page, too, but... http://www.medoue.com/index.php?p=278scroll down to comment no. 5. "oh, thank you. I was needing sugar that wouldn't melt..." and boy does she need a comment spam blocker... Vernon: 
formerly known as etaoin...
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One wonders how sugar can not melt when heated but I found a recipe for Scottish shortbread which suggests that this very type of sugar ought be pressed down into the top of the dough before baking, because it doesn't melt! Okay, I'll try that.
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Beffure-a I respund tu her veet thunks, I'd lufe-a tu knoo inuoogh ebuoot Pärlsucker tu blooffff my vey intu eppeereeng mooch mure-a knooledgeeble-a thun I reelly em. Help?
Rent a cupy ooff zee Mooppets, su thet yuoo cun see-a vhet a Svedeesh cuuk vuoold du veet zee stooffff.
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Joined: Mar 2005
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stranger
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stranger
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Pearl sugar is mostly used on top of buns (or pulla) and other kinds of pastry in both Sweden and Finland, and probably in other Nordic countries also, but I'm not so sure about that. Pulla looks like this when it's taken from the oven: http://www.juvankartano.fi/images/pulla.jpgI can send you the recipe, if you want it, along with other pastry made from the same dough, where you can use your pearl sugar  .
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thanks Fr Steve-- one of my favorite cook books (Joy of Cooking) has a section on "know your ingredients" and it covers sweeteners, (sugar vs corn syrup or molasses, or honey, or treacle) and the differences between white, lt brown and dark brown sugar, but not between cane and beet. here on the east coast, Domino a cane sugar producer is a dominate brand, (but i often by grocery store house brands) down in animal safari, buried back about 8 or 9 pages, is a thread called Croc's his and hers--(or something like that--which leaves the animal world, and starts discussing sugar, and then, like many a post changes topic several times before it ends --you could look it up if you are interested. ) EDIT or follow this link http://wordsmith.org/board/showflat.pl?Cat=&Board=animalsafari&Number=70363
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First I made Scottish shortbread, pressing the parlsocker into the tops of the bars before I baked them. Then Miia sent me a recipe for some sort of interesting buns (which I have chosen to call Saint Lucy's Buns because of the double entendre) and I made them last night, for a reception following a funeral today, and they are nummie! Hooray for Parlsocker.
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