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liuzhou

liuzhou

1 hour ago, Tropicalsenior said:

I'll probably never do it but I'd sure like to know how. I had no idea there was such a process or even a need for it. How is it used in Chinese cooking?

 

I haven't seen the cookbook you are referencing, so this is a guess, but hopefully an educated one!

 

They are probably talking about rock sugar - the most common type here - and people do rinse that to get rid of any dust or worse it may have picked up during processing, handling and distribution etc. I wrote about sugar in China a while back in this topic.

冰糖.jpg

Rock Sugar


From your accounts, the cookbook certainly seems badly written, but not necessarily wrong.

liuzhou

liuzhou

1 hour ago, Tropicalsenior said:

I'll probably never do it but I'd sure like to know how. I had no idea there was such a process or even a need for it. How is it used in Chinese cooking?

 

I haven't seen the cookbook you are referencing, so this is a guess, but an educated one!

 

They are probably talking about rock sugar - the most common type here - and people do rinse that to get rid of any dust or worse it may have picked up during processing, handling and distribution etc. I wrote about sugar in China a while back in this topic.

冰糖.jpg

Rock Sugar


From your accounts, the cookbook certainly seems badly written, but not necessarily wrong.

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