The quintessential of a Bakers’s life. The dream of desserts makers. Even if you don’t eat many sweets, like me. Your standing ground is sweetness, and everyone expects a dessert to be a treat!
Sweetness is most people’ preferred flavor, it gives a sensation of emotional satisfaction and is related to something pleasant that’s good for you (Ancient Greece). Sugar is a mood elevator, a pain killer and a happiness booster, at least those are the neurotransmitters released in the brain when we eat sweet. Isn’t that amazing?
Although our tongue takes the longest time in recognizing this flavor, compared to Salt or Sour, it gives a roundness to a mouthful. It creates a certain effect in our mouth, beyond the sweet taste itself
Granulated Cane Sugar, Light Brown Sugar, Brown Sugar, Turbinado Sugar, Muscovado Sugar, Palm Sugar, Powdered Sugar, Caramel, Molasses, Honey, Fructose, Agave Nectar, Stevia, Syrups, Maple Sugar, Maple Syrup, Coconut Sugar, Coconut Palm Sugar, Fruits, Dried Fruits, Fruit Preserves, Sugar Cane, Sweet Condensed Milk, Jaggery, Mirin, Onion, Carrot, Cauliflower, Sweet Potato.
How Sweetness works. . .
Sweetness can enhance other flavors or make them present, like in macerated fruits. It balances saltiness, sourness and bitterness. You can cut sweet with acidic, piquant or bitter. Certain spices like cinnamon make sweetness come to life
To Bring up Sweetness
You can “candy” an ingredient
Looking for Substitutes: story of Balinese Meringue
When something is too sugary you have to come up with substitutes, which has been a rule for vegan cuisine and many others who look for alternatives. Some do it for health issues, some for fun and discovery.
Will Goldfarb, considered a genius of desserts and creator of R4D (a restaurant for dessert only), invented Balinese Meringue using Bali Coconut Palm Sugar. An alternative to Italian/Swiss/French meringue, which everybody loves, but let’s admit it! is just too sweet. . . Balinese meringue is not overly sweet, is stable and is more nutritious than regular meringues, its content of sugar is not as high as 70-80% like in regular meringues.
This gives an idea of what’s possible and is a source of inspiration about new ingredients and authentically “new” food.
Sweetness great combinations
Sugar + Cream Cheese in cheesecake
Sweet Cherries + Sugar + Chocolate
Honey + Oats + Yogurt/Cream
Sugar + Fruit + Mascarpone+Cream
Muscovado Sugar + Butter in Pie Crust
Molasses + Cranberries in Cookies
Sweet Potato + Blue Cheese
Sweet Condensed Milk+ Lemon in Lemon Pie
Fruit Preserves + Cake
Powdered Sugar + Cream
Syrup + Egg whites in Meringue
Fresh Papaya + Basil
Fresh macerated Fruit + Mint leaves
Sugar + Milk + Rice+Cinnamon in Rice pudding
Sugar + Coffee + Milk in Capuccino
Mirin + Rice + Raw fish in Sushi
Slow cooked Onion + Carrots in Nituké Salad
Caramel + Chocolate in Toffee
Sugar + Tomatoes in Tomato Preserve