/ck/ - Food & Cooking

>>15886426
Fucking terrible thread, OP.

>>15886426
anon it depends entirely on the application

they're all good, and frankly easy access to sugars like this in our day and age is an absolute luxury

Light brown made up bullshit masterrace

>>15886426
Why?

>>15886426
Contrary to what many believe, brown sugar actually exists as a single ingredient. In America, they make it with white sugar + molasses, though.

White sugar. You can make any of the others with addition of molassess, but you can't make white sugar out of brown sugar

>>15886456
in America dark brown shooga is often legit, light brown shooga is usually spiked with white sugar after the fact, but that's fine I guess

i live outside the USA now and find i often have to buy brown sugar and stir in white sugar to dilute it for the sake of the recipe

>>15886426
For me it's dark muscovado sugar.

>>15886426
The one that gives me the best diabetes

>>15886426
They all go in the trash.

>>15886426
Whatever can be produced in your local region. For me, that's honey.

>>15887019
Seriously. The guy has a congenital facial deformity

>>15889196
Sorry about your diabetes

Found this interesting article while researching
https://malafood.com/en/the-ultimate-guide-to-chinese-sugars-and-sweeteners

>>15886426
Ain't white, ain't right.

>>15886426
Weeb sugar is most versatile.

It's actually white bastard sugar from the Netherlands though, which the nips forgot they stole. It's strange that anglo countries never make white versions of dark/light brown sugar, they are just finely ground refined sugar with invert syrup and varying amounts of molasses so why not leave out the molasses entirely?

>>15889332
I just assume everything from China is cheaply made and low-quality desu.

I like my sugar like my women, light brown

>>15886426
Light brown