Monday, July 18, 2011
Palm Sugar
I found some interesting ingredients on my recent foray to Humboldt, there are a couple of stores there that seem to always have interesting ingredients I just don't easily find here. I found coconut sugar that does not need softening or grating, and some coconut palm syrup which could be used as a syrup alternative. It is a common syrup for desserts in Southeast Asian cuisines, but, I am thinking it might substitute for honey.
I am thinking this could add some interesting flavor to my Pig Honey and for Competitions style ribs as well. I guess I need to do some ribs soon.
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I'm going to have to get my hands on some of this to try. I have been using date palm sugar for my Asian cooking but this looks like it might have deeper complexity. Do you have impressions on the flavor in cooked dishes?
ReplyDeleteIt is significantly different, due to the processing and the fact that it is not cooked dry, there are different elements in the flavor profile. I am going crazy with it now.
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