I cook a bit, sous vide etc, & was reading on serious eats.com site about "oven baked basic pouring white sugar" which is typically beet sugar (set on a low temperature, stirred till it gets to your preferred state of golden, temp held (thermostat allowing) just below MOLTEN state, to introduce caramel notes, the use on that site is to introduce caramel notes / "something else" to baking.
Having a store of cheap uk beet granulated sugar I decided that either way it could be used, but whether or not it was time & energy efficient is another thing.
(I did ask a uk brew shop local to me, who apparently posts here, but never heard back)
So far I made over a week-end 3 kg towards a load for a full run on the T500 stored in a heavy duty zip-loc bag, the taste to the tongue in set state (granular) is there but can probably be done better by addition of other things realistically, nothing ventured nothing gained (it's time intensive & each pyrex borosilicare glass dish typically had a 6 hour oven time removed & stirred over 20 minute increments.. so far if its deemed pointless by learned members here, fine I can use it for baking, but if this & other sugars flavours change then it might be worth pursuing, thus the query.
Obviously I still need to do as much again (at least) for a still run sampler, but before I commit to another weekend of essentially drying out sugar in an oven (a lot of kilowatt hours energy & cost) I've got to ask..
A. Anyone else done this (& the results in terms of flavour gained being worthwhile or not)
B. Anyone done this to more heavily flavoured sugar types & what was the change / uses & advantages perceived?
The other possibly daft question being does anyone blend different sugars for still purposes for enhanced flavour profiles or is that simply crazy talk on a fundamentally molecular level where yeast action is involved?
(See, I told you I was dumb)
