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Sugar

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
When it comes to cooking, sugar does more than sweeten. Heated with water it creates syrups that are indispensible in many desserts. Caramelized, it takes on an amber hue, and is used for praline and nougatine.

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