Heather Max Posted June 24, 2016 Share Posted June 24, 2016 First, I want to make it clear that I'm not asking if I can put sugar (or other sweeteners) in my recipes! LOL, the forums are quite clear on that. This is a cooking question...and I hate cooking, so this newbie doesn't know much about technique or what various ingredients do to the end product. 1. Can I simply omit sugar from recipes? I'm talking about recipes that ask for a small amount of sugar. For example, I have a recipe asking for 1 tsp sugar compared to 3 chicken breasts and 1 lb of broccoli. Clearly the sugar isn't for sweetness. So does sugar have any magical cooking effects? Or could I just drop it? I'm keeping my fingers crossed that the answer for the latter question is YES! 2. If sugar is indeed magical, is there a recommended replacement for sugar that provides a similar cooking (not sweetening) effect? Like how replacing cornstarch with arrowroot provides the same cooking effect. I've googled this, and the articles talk about reducing or replacing sugar, not omitting it, and I've dug though these forums without finding a clear answer. So I hope some cooking expert out there can just flat-out tell me! --Heather Link to comment Share on other sites More sharing options...
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