Author Topic: The "This Might Be A Stupid Question, But...." Thread  (Read 839986 times)

0 Members and 1 Guest are viewing this topic.

Brisvegasgal

  • Member
  • **
  • Posts: 167
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8820 on: December 11, 2013, 06:38:53 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Dazi

  • like the flower
  • Hero Member
  • ***
  • Posts: 3867
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8821 on: December 11, 2013, 06:41:31 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.
Meditate. Live purely. Quiet the mind. Do your work with mastery. Like the moon, come out from behind the clouds! Shine. ---Gautama Buddah





Pen^2

  • Hero Member
  • ***
  • Posts: 1107
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8822 on: December 11, 2013, 07:22:43 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.

Well, they're made of the same molecules, yes. But because one is much more finely granulated than the other, the tastes are slightly different. Like sea salt, cooking salt, kosher salt, etc. They're all salt, but the grain size varies, making them suitable to different things. It affects intensity of taste, sometimes shelf life, speed of dissolution, etc. In general, more finely granulated => greater surface area => stronger taste ('coz more of it touches your tongue at once). This is also why grated cheese tastes better than a block of the same amount and type of cheese. (For those who watch QI, they actually touched on this once: www.youtube.com/watch?v=Uw0KbGi4gH8)

Dindrane

  • Super Hero!
  • ****
  • Posts: 15209
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8823 on: December 11, 2013, 08:15:32 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.

Well, they're made of the same molecules, yes. But because one is much more finely granulated than the other, the tastes are slightly different. Like sea salt, cooking salt, kosher salt, etc. They're all salt, but the grain size varies, making them suitable to different things. It affects intensity of taste, sometimes shelf life, speed of dissolution, etc. In general, more finely granulated => greater surface area => stronger taste ('coz more of it touches your tongue at once). This is also why grated cheese tastes better than a block of the same amount and type of cheese. (For those who watch QI, they actually touched on this once: www.youtube.com/watch?v=Uw0KbGi4gH8)

In the case of sugar, though, there is no difference in the grain size between icing, powdered, and confectioners sugars. Those are three different names for the exact same product.

http://whatscookingamerica.net/Q-A/sugar.htm


ladyknight1

  • Super Hero!
  • ****
  • Posts: 5274
  • Operating the logic hammer since 1987.
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8824 on: December 11, 2013, 08:19:30 AM »
Also, confectioners sugar may be called 10X sugar in older cookbooks.

Oleo=margarine, I use butter or shortening instead.



Vall

  • Member
  • **
  • Posts: 697
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8825 on: December 11, 2013, 12:50:48 PM »
Yes, my mom always called it 10X sugar.  I wonder if that is a regional thing.  I grew up on the east coast.  That ingredient sure has a lot of different names.

Melle

  • Member
  • **
  • Posts: 335
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8826 on: December 11, 2013, 12:57:57 PM »
Oleo=margarine, I use butter or shortening instead.

And on a related note:
Why is it called "shortening"? Where does that term came from?

cwm

  • Hero Member
  • ***
  • Posts: 2427
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8827 on: December 11, 2013, 01:22:44 PM »
Oleo=margarine, I use butter or shortening instead.

And on a related note:
Why is it called "shortening"? Where does that term came from?

From Online Etymology Dictionary:
Quote
shortening (n.) 1540s, "action of making short," verbal noun from shorten. Meaning "butter or other fat used in baking" (1796) is from shorten in the sense "make crumbly" (1733), from short (adj.) in the secondary sense of "easily crumbled" (early 15c.), which perhaps arose via the notion of "having short fibers." This is the short in shortbread and shortcake.

Elfmama

  • Super Hero!
  • ****
  • Posts: 5709
  • Is it Spring yet?
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8828 on: December 11, 2013, 03:20:02 PM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.
It also has anti-caking stuff in it. 

My MIL called it 4X sugar.  She gave me her Xmas cookie recipe () at DH's request, and I had to ask her what the devil it was.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
I don't go crazy.  I AM crazy.  I sometimes go normal. 
Please make a note of this for future reference.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

jpcher

  • Super Hero!
  • ****
  • Posts: 8474
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8829 on: December 12, 2013, 06:22:27 PM »
New question --

I just bought a new treadmill (delivered from Amazon.) The instructions say to plug it into a surge protector instead of directly into the wall outlet.

Is this really necessary? What would happen if I plugged it directly into the wall?

Mental Magpie

  • Hero Member
  • ***
  • Posts: 4830
  • ...for the dark side looks back.
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8830 on: December 12, 2013, 06:25:14 PM »
My guess is they're recommending the surge protector because if you do blow a fuse while it is plugged directly into the wall, you could damage the machine.
The problem with choosing the lesser of two evils is that you're still choosing evil.

MrsJWine

  • Super Hero!
  • ****
  • Posts: 8745
  • I have an excessive fondness for parentheses.
    • Wallydraigle
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8831 on: December 12, 2013, 06:28:04 PM »
I'm guessing if there's a power surge, it could fry the electronics (display, etc). They probably put that in there just so someone can't demand a replacement after a lightning strike kills the treadmill. Depending on where you live, it's likely not much of a risk (unless there's something I don't know).


I have a blog.  I hate that word.


Utah

Mel the Redcap

  • Scheming Foreign Hussy!
  • Member
  • **
  • Posts: 779
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8832 on: December 13, 2013, 01:01:54 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.

But if it's icing mixture, there's cornflour in there too.
"Set aphasia to stun!"

Bluenomi

  • Hero Member
  • ***
  • Posts: 3580
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8833 on: December 13, 2013, 01:39:24 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.
It also has anti-caking stuff in it. 

My MIL called it 4X sugar.  She gave me her Xmas cookie recipe () at DH's request, and I had to ask her what the devil it was.

Icing mixture has anti caking agents (usually corn flour) but icing sugar is the pure stuff hence it gets way more lumpy and always needs sifting. It also sets harder

camlan

  • Super Hero!
  • ****
  • Posts: 8335
Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #8834 on: December 13, 2013, 09:26:54 AM »
Whilst we're talking about cooking...are powdered sugar and icing sugar the same thing?

Yes they are.  Powdered sugar, icing sugar, and confectioner's sugar are all names for the same thing---extra finely ground fluffy sugar.
It also has anti-caking stuff in it. 

My MIL called it 4X sugar.  She gave me her Xmas cookie recipe () at DH's request, and I had to ask her what the devil it was.

The number of Xs is to indicate either the number of times the sugar was sifted or the size of the grains of sugar--there are various definitions out there.

Domino's Sugar (a fairly common brand in the US) used to have "10X" printed in a quite large font on its boxes of powdered sugar, so a lot of people started calling powdered sugar "10X sugar." My mom did, as did all the women in her family. The 10X is still there on the box, but it's printed a lot smaller these days.
Nothing is impossible, the word itself says, “I’m possible!” –Audrey Hepburn