Quote:
Originally Posted by slickster81
I'll have to respectfully disagree with you on the coconut/palm sugar.
Date sugar is indeed from the date palm, but it is expressed from the fruit (dates) and is a different product. Uber sweet and has that bittersweet almost burnt caramel flavor reminiscent of the fruit its made from. I use a little (about 20%) when I make Baklava since it adds a rich depth to the pastry.
Coconut sugar (a.k.a. palm sugar) is made from the sap of the coconut palm flowers. Rich caramel like flavor, but not bitter at all....really smooth stuff. I generally use it when making Southeast Asian and Caribbean dishes since it pairs well with the curry flavors.
As for the cones, yep....gotta read the label, Piloncilo is common in Hispanic markets and grocery stores with an ethnic aisle. Totally different as you pointed out, piloncilo is hard, compressed cane sugar (before final refining to bleach it) Damn near need a hammer to break chunks off! Best stuff in the world if you are making flan though, white sugar just doesn't have that unique flavor.
Regardless.....it's all good!!!!!
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Have to be honest with you brother, I can't figure out what you're "respectfully disagreeing" with.
Palm sugar and coconut sugar are from different palm trees - check, agreement there.
Rich, caramel flavors - check, agreement there.
One needs to check the source of the "cones" of sugar, since they can be from any number of sources, including cane - check, agreement there.
All I can see is that your taste preferences are different for the two sugars and what you use them for. - Meh. That's like arguing over using apple cider vinegar or white vinegar in a salad dressing. Hardly a disagreement, it's just a matter of preference.