Mexican sugar question
- Spencer Jul 18, 2005 09:57 AM
Okay, so I have this recipe for grilled pork chops with Rocoto Chile and sugar cane glaze. The recipe calls for Chancaca sugar- said it was brown and cone shaped. When I got to the grocery store I couldnt remember the name of the sugar. I found a sugar item that was brown and cone shaped- it is named Piloncillo Sugar. Didnt realize the name difference till I got home. Question: Is this the same stuff but just with a different name? And, if not the same, is it close enough to work for my recipe?
Thanks a ton,
as best I can tell, chancaca is a type of panela - natural untreated sugar made from evaporated cane juice - made in south america while piloncillo, those little cones, are the same type of product made in mexico. So you should be able to substitute it.
The fact that your recipe calls for rocoto chile suggests it is south american, since that pepper, chile pubescens, originated in bolivia and is used a lot in the andes, I understand.
Raw Sugar is what is left after processing the sugar cane to remove the molasses and refine the white sugar. In North America raw sugar is actually not "raw" as it has been partially refined to remove any contaminants. The color is similar to light brown sugar but it's texture is grainier.
Here's more info gleaned from a Google search of "Raw sugar" It is a tan to brown, coarse granulated solid obtained on evaporation of clarified sugar cane juice. Raw sugar is processed from the cane at a sugar mill and then shipped to a refinery. It is about 98% sucrose.
Raw sugar is not sold to consumers. The U.S. Food and Drug Administration notes raw sugar is "unfit for direct use as food or as a food ingredient because of the impurities it ordinarily contains."
This last paragraph gave me a bit of a laugh, thinking of the mass-produced hamburger industry, the ground-up animal parts served to most livestock, etc.