If the sugar is to be either pulsed or melted, does it need to be superfine sugar?
Merrill is a co-founder of Food52.
This is a good resource that might help: http://www.slashfood.com...
hardlikearmour is a trusted home cook.
You can sub regular sugar in the portion you are cooking - just make sure it all dissolves. I wouldn't sub it for the powdered sugar in the crust.
I use superfine sugar out of habit when making caramel or candies...that is why I called for it...it melts so much easier without having to worry about a grainy texture.
This is (crème) fraîche
Bagel and lox, in a salad.
Churn with confidence.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.