5 ms·

I mostly do cookies, quick breads, and cakes, but I don't think I've ever used corn syrup in my baking (not even for frosting) and definitely not high fructose

by Tcepsa 3y ago

I mostly do cookies, quick breads, and cakes, but I don't think I've ever used corn syrup in my baking (not even for frosting) and definitely not high fructose corn syrup! Your other points seem sound, and are things that I would not be surprised to find in homemade cake (except maybe the lecithin; what use does a cake have for an emulsifier?)

binary132 3y ago
I’ve used high-fructose corn syrup in making marshmallows, it’s just corn sugar
- generalizations 3y ago
  The original point discussed was this: > They mean food that is processed industrially with a bunch of (usually unnecessary) chemicals added to stabilize or enrich the food. Oreos are a processed food. Cake you make at home from whole ingredients is not processed. The ingredients I listed aren't whole ingredients - which I would take to be e.g. flour, eggs, milk, butter, etc. If you're cooking with high-fructose corn syrup then you're not cooking with whole ingredients.
  - maxerickson 3y ago
    This is "flour is a whole ingredient because I say so". The properties of flour are in fact quite different than the properties of whole wheat. And of course there is then a continuum, from whole wheat flour to white flour to bleached white flour.
    - generalizations 3y ago
      I grew up with a countertop electric flour mill...I'm fully aware there's a continuum. And whole wheat flour is a far cry from heavily processed high fructose corn syrup.
- buescher 3y ago
  Grocery store corn syrup you might use for baking is just corn syrup, not high-fructose corn syrup.
  - maxerickson 3y ago
    Corn syrup is made by converting starches to glucose. HFCS is made by converting some of that glucose to fructose. There might be some significant nutritional impact from that, but it's more or less a similar process to make it (with an additional reaction to convert some of the glucose to fructose).
I_Am_Nous 3y ago
Regarding cakes and emulsifiers, could it be part of the industrial process to ensure the large volume of liquid ingredients are properly mixed before adding to the dry ingredients? In a small bowl it isn't hard to get the oil and eggs distributed but I can see it getting more difficult at scale.
faeriechangling 3y ago
Corn Syrup, while I hate the ingredient, is EXTREMELY common in home baking especially if you want to do confectionaries.

by Tcepsa 3y ago

binary132 3y ago

I’ve used high-fructose corn syrup in making marshmallows, it’s just corn sugar

generalizations 3y ago
The original point discussed was this: > They mean food that is processed industrially with a bunch of (usually unnecessary) chemicals added to stabilize or enrich the food. Oreos are a processed food. Cake you make at home from whole ingredients is not processed. The ingredients I listed aren't whole ingredients - which I would take to be e.g. flour, eggs, milk, butter, etc. If you're cooking with high-fructose corn syrup then you're not cooking with whole ingredients.
- maxerickson 3y ago
  This is "flour is a whole ingredient because I say so". The properties of flour are in fact quite different than the properties of whole wheat. And of course there is then a continuum, from whole wheat flour to white flour to bleached white flour.
  - generalizations 3y ago
    I grew up with a countertop electric flour mill...I'm fully aware there's a continuum. And whole wheat flour is a far cry from heavily processed high fructose corn syrup.
buescher 3y ago
Grocery store corn syrup you might use for baking is just corn syrup, not high-fructose corn syrup.
- maxerickson 3y ago
  Corn syrup is made by converting starches to glucose. HFCS is made by converting some of that glucose to fructose. There might be some significant nutritional impact from that, but it's more or less a similar process to make it (with an additional reaction to convert some of the glucose to fructose).

I_Am_Nous 3y ago

Regarding cakes and emulsifiers, could it be part of the industrial process to ensure the large volume of liquid ingredients are properly mixed before adding to the dry ingredients? In a small bowl it isn't hard to get the oil and eggs distributed but I can see it getting more difficult at scale.

faeriechangling 3y ago

Corn Syrup, while I hate the ingredient, is EXTREMELY common in home baking especially if you want to do confectionaries.