Maple and walnuts brittles: the recipe

In past, maple syrup was obtained by boiling the maple water collected from the trees. The process allows the evaporation of water and the concentration of sugars. During the boiling the sugars caramelize and reacts with the amino acids present in the maple water, which gives the syrup the typical amber color.

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Simple sugars and fruit juices: let’s shed some light

There is the diffused and erroneous belief that sugars “naturally” contained in juices are of higher nutritional quality than those sold in packages, in every grocery store. When I speak about juices, I mean those obtained by squeezing or homogenization, without sugar added. The misunderstanding is always due to the bogus belief that, for example, the sucrose “naturally” contained in fruit is healthier than the commercial one (“industrial”). Based on this belief, marketing has built fruitful campaigns that have increased the profits of many companies, but didn’t significantly change the life of consumers. Please, follow me. The discussion is long and I will probably annoy you the chemical part of the story.  

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Canestrelli: the recipe and the role of sugars in cookies

A while ago, I tried some “healthy” cookies that I bought in a pastry shop. They were made with whole wheat flour and honey. The taste was decent, but the texture terrible: hard as a brick. I thought that maybe they didn’t contain any baking powder, but the list of ingredients proved me wrong: backing powder was there. Moreover, the shortcrust pastry I usually make doesn’t contain any baking powder and, despite that, it is nice and friable. Maybe it was because of the low content of fats? Who knows. I soon stopped breaking my neck on that riddle. The thought of those cookies started to fade, until this week.

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