3 ms·

I guess it's a cultural thing, we always reduce American recipes sugar by 75% or so

by lm28469 2y ago

crazygringo 2y ago
I'm very curious what one of your cake recipes is! Because sugar also greatly affects the texture of cake -- it retains moisture, prevents gluten formation, incorporates air... reducing sugar by 75% is going to make for a very dry, tough, and dense cake. I can't even imagine how you're going to make a cake recipe work with 75% less sugar. And it's not an American thing -- it's not like European cakes are any different. Also, cakes don't work with 4x sugar either. Americans aren't overloading sugar that you need to compensate for, because that doesn't work for cakes either. Are you sure you haven't confused it with just simply less frosting or something? Because a 10-slice cake with less than 60 grams of sugar just isn't really going to work, with everything I know about baking.
- lm28469 2y ago
  In that specific case it was a cheese cake. But I've made made fruit cakes with virtually no added sugar, just fruits, and sometimes even that is quite sweet I can't eat cakes from coffee shops &co because they taste waaaaay too sweet.
  - crazygringo 2y ago
    Ah, I see. Those aren't really cakes at all, despite the names. Thanks, that makes more sense. You're just extremely sensitive to sugar. The average person is not. But also, that's not necessarily an adaptation. I went for an entire year once without sugar. Once I went back (after finishing losing weight), nothing tasted overly sweet. It still tasted exactly as I remembered. I could (and can) still drink a Coke and it tastes great. I mean, especially when I work out, I wind up ingesting a lot of glucose. It's just what my body needs to fuel itself, to keep my blood sugar from getting too low.
    - hollerith 2y ago
      >You're just extremely sensitive to sugar. Then I must be extremely sensitive to sugar, too.

3 ms·

I guess it's a cultural thing, we always reduce American recipes sugar by 75% or so

by lm28469 2y ago

I guess it's a cultural thing, we always reduce American recipes sugar by 75% or so

crazygringo 2y ago
I'm very curious what one of your cake recipes is! Because sugar also greatly affects the texture of cake -- it retains moisture, prevents gluten formation, incorporates air... reducing sugar by 75% is going to make for a very dry, tough, and dense cake. I can't even imagine how you're going to make a cake recipe work with 75% less sugar. And it's not an American thing -- it's not like European cakes are any different. Also, cakes don't work with 4x sugar either. Americans aren't overloading sugar that you need to compensate for, because that doesn't work for cakes either. Are you sure you haven't confused it with just simply less frosting or something? Because a 10-slice cake with less than 60 grams of sugar just isn't really going to work, with everything I know about baking.
- lm28469 2y ago
  In that specific case it was a cheese cake. But I've made made fruit cakes with virtually no added sugar, just fruits, and sometimes even that is quite sweet I can't eat cakes from coffee shops &co because they taste waaaaay too sweet.
  - crazygringo 2y ago
    Ah, I see. Those aren't really cakes at all, despite the names. Thanks, that makes more sense. You're just extremely sensitive to sugar. The average person is not. But also, that's not necessarily an adaptation. I went for an entire year once without sugar. Once I went back (after finishing losing weight), nothing tasted overly sweet. It still tasted exactly as I remembered. I could (and can) still drink a Coke and it tastes great. I mean, especially when I work out, I wind up ingesting a lot of glucose. It's just what my body needs to fuel itself, to keep my blood sugar from getting too low.
    - hollerith 2y ago
      >You're just extremely sensitive to sugar. Then I must be extremely sensitive to sugar, too.