If the sugar is to be either pulsed or melted, does it need to be superfine sugar?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
The Perfect Breakfast Burritos
Mediterranean Kitchen Mats in Bold New Patterns
What to do in Hudson, NY