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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 02-13-2008, 06:30 AM   #51
Tiare
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Quote:
Originally Posted by Berbician View Post
Also, one of the by-products left behind when the granulated sugar is crystallised out of the liquid juice, closely resembles Muscovado Sugar and is absolutely delicious. Unfortunately people won't eat it and it's used as animal feed.
How is the taste and texture in comparasion between this by product and the actual product?
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Old 02-14-2008, 11:05 PM   #52
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Tiare,

The stuff that's used for animal feed has much smaller grains and is much more sticky than the granulated sugar which is dry, free-flowing and lighter in colour.

If I remember correctly - and this was eighteen years ago - the dark, sticky stuff is then boiled up again to extract a second batch of crystals, leaving behind another lot of residue, even darker and stickier than the first lot, as the ratio of molasses to sugar is higher still.

I get the feeling that I'm not explaining this very well. There are loads of people who know far more about this than me, and if any of them are reading this, perhaps they could help me out and explain all of this more fully, using the correct technical terms.
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