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  #21  
Old 18.09.2011, 12:01
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Re: Corn syrup??!!

As an avid baker, I will say that corn syrup in some instances provides higher quality of life. If I didn't get to use things like corn syrup where they provide a superior end result vs sugar, I wouldn't enjoy my treats quite so much.

And quite frankly, I won't compromise on my baking, particularly as I lead such a healthy lifestyle otherwise. Plus, we all know that scientifically speaking, there is enormous evidence to support the role of stress in disease. My treats make me happy as a lamb. Ergo, we can infer that I shall live a healthier life than those who avoid corn syrup.

Lordy I wruv science.
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  #22  
Old 18.09.2011, 13:14
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Re: Corn syrup??!!

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Where can i find it? I said "sirop de mais" and the Coop city lady just looked at me like i was speaking martian. Can we make this at home? any substitutes? I want to use it to make moldable chocolate. thank you.

one of the best things of moving to Switzerland (presumably from America) is getting less corn in your system, why bother?
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  #23  
Old 18.09.2011, 13:16
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Re: Corn syrup??!!

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one of the best things of moving to Switzerland (presumably from America) is getting less corn in your system, why bother?
Fighter jet has a point though.
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  #24  
Old 18.09.2011, 13:27
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Re: Corn syrup??!!

Corn syrup isn't addictive.

However, the sugary, fatty baked products which taste so good, and in which corn syrup appears as a main ingredient, would themselves appear to be addictive in a non medical use of the term.
Otherwise, what would explain the way people open a packet of chocolate chip cookies to have one and then proceed to scoff the lot in one go?

I think a more polite term is "moreish"
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Old 18.09.2011, 13:28
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Re: Corn syrup??!!

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Corn syrup isn't addictive.

However, the sugary, fatty baked products which taste so good, and in which corn syrup appears as a main ingredient, would themselves appear to be addictive in a non medical use of the term.
Otherwise, what would explain the way people open a packet of chocolate chip cookies to have one and then proceed to scoff the lot in one go?

I think a more polite term is "moreish"
Like any other sugar, then?
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Old 18.09.2011, 14:01
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Re: Corn syrup??!!

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one of the best things of moving to Switzerland (presumably from America) is getting less corn in your system, why bother?
I need it to make my cakes/desserts look pretty without having to go through the madness of tempering chocolate or preparing fondant dough (nevermind the fact that everything is outrageously expensive in Switzerland). Corn syrup acts as a thickening agent to melted chocolate which can upon a little cooling be moulded into whatever shape one desires.
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  #27  
Old 18.09.2011, 14:01
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Re: Corn syrup??!!

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The "funny" bit is that the use of corn syrup vs. using sugar in your baking recipes has much more to do with agricultural policies (the US heavily subsidizing corn producers while continental European countries push the production of sugar beet) and the subsequent marketing than with baking itself.
What? No, not even close. Up in the Nordics, DanSukker makes both a light, a dark and a bread syrup from beets (and there are plenty of recipes using those syrups, too). The reason why you use syrups AT HOME is that THEY BEHAVE DIFFERENTLY and dramatically influences both the browning and texture. Do try to remember that baking is chemistry and that a sugar syrup is comprised of glucose and behaves differently (browns at a lower temp) than crystalline sucrose (makes crisper cookies) or even the much maligned brown sugar (hygroscopic, makes for softer cookies).

Home bakers do not use HFCS and, what's more, the chemistry dictates what is used in home baking, not a lobbyist in DC or Brussels. Sugar syrups have been in use by home bakers for a rather long time.
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  #28  
Old 18.09.2011, 14:19
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Re: Corn syrup??!!

You know what the main problem with corn syrup is?

It's a predominantly American niche product.

I doubt there'd be this much pontificating on a thread started by someone seeking treacle...
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  #29  
Old 18.09.2011, 14:37
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Re: Corn syrup??!!

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You know what the main problem with corn syrup is?

It's a predominantly American niche product.

I doubt there'd be this much pontificating on a thread started by someone seeking treacle...
Since when did the US of A make sugar syrups a niche? You can make these from beets or cane or...corn. If you've ever driven through Kansas, you'd know why the US makes it predominantly out of corn.

Unfortunately, the 'high fructose' syrups that have been over-used in the processed food industry are made from corn and often gets confused with plain corn syrup which doesn't have the fructose dialed up to 11. It remains somewhat controversial as to its appearance in food and the subsequent epidemic of obesity, but one thing is for sure, I don't like it appearing in everything from catsup to cookies. If you read the labels on food in the states, it can be quite shocking in how many foods contain HFCS.

And we have treacle, too, though we call it molasses.

Oh, and for the OP, you can find the 'Golden Syrup' in the SihlCity COOP in the small, but mighty, British foods section which is in the middle of the store towards the registers (and not in an aisle but a display sort of shelf). You can also find it in the Jelmoli food hall in the basement, but any place that has the word 'gourmet' in it and stocks multi-grain cheerios as part of that 'gourmet' offering at 10 CHF per box, tends to make me less inclined to give them my business except when in desperate need.
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Old 18.09.2011, 14:38
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Re: Corn syrup??!!

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Since when did the US of A make sugar syrups a niche?
Did I suggest that?
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  #31  
Old 18.09.2011, 14:44
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Re: Corn syrup??!!

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What? No, not even close. Up in the Nordics, DanSukker makes both a light, a dark and a bread syrup from beets (and there are plenty of recipes using those syrups, too).
Sugar beets, yes, as their production is being "pushed" in Europe. I don't get your point.

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Home bakers do not use HFCS and,
You probably don't mean me:

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Actually, that is more about "loading" pre-processed food and fast food with HFCS than about using corn syrup for baking at home.
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Sugar syrups have been in use by home bakers for a rather long time.
Yes. Corn syrup has probably been used since sth. like 1880. But I doubt that older recipes used corn syrup, as it simply didn't exist... That is a statement of fact, and not a critique towards Americans.
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  #32  
Old 18.09.2011, 14:45
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Re: Corn syrup??!!

Agave Syrup is a good substitute for corn syrup. You can purchase it from most reformhaus stores.
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  #33  
Old 18.09.2011, 14:50
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Re: Corn syrup??!!

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Did I suggest that?
Perhaps I wrote it the wrong way, but what I meant, is that no matter what it's called or what it's made out of, sugar syrups are not really predominantly an American thing. I've got a 200 year old Swedish cookbook that uses sugar syrups in a variety of cakes and cookies.
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  #34  
Old 18.09.2011, 14:54
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Re: Corn syrup??!!

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Yes. Corn syrup has probably been used since sth. like 1880. But I doubt that older recipes used corn syrup, as it simply didn't exist... That is a statement of fact, and not a critique towards Americans.
Sure, because it was around that time that they figured out how to make the sugar from corn starch. Prior to that, it was made from cane.

I get the deep distrust of agro-lobbies and the belief that so much sugar, especially in the form of fructose, really doesn't belong in so many processed foods, but the idea that these lobbies have dictated the behavior of the home baker is really pushing the tinfoil hat. It's chemistry, not ConAgra, that makes your oatmeal cookies soft and chewy.
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Old 18.09.2011, 15:03
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Re: Corn syrup??!!

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Perhaps I wrote it the wrong way, but what I meant, is that no matter what it's called or what it's made out of, sugar syrups are not really predominantly an American thing. I've got a 200 year old Swedish cookbook that uses sugar syrups in a variety of cakes and cookies.
No, but corn syrup is.

Which was precisely my point.
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  #36  
Old 18.09.2011, 15:12
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Re: Corn syrup??!!

Are we arguing about....

1. US Farm Policy?
2. Baking?
3. Gourmet food stores?
4. The ability to substitute one sweetener for another?
5. Semantic and nit picking points about other peoples posts?
6. Health impacts of HFCS
7. Agribusiness

(Or a bit of all seven?)
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  #37  
Old 18.09.2011, 15:12
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Re: Corn syrup??!!

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It's chemistry, not ConAgra, that makes your oatmeal cookies soft and chewy.
Many apologies SharonC for hijacking your thread but Poptart has tempted me beyond the point of resistance ..

..Poptart .. please, a recipe for oatmeal cookies that genuinely, every time, stay soft and chewy. Once had some at a friend of a friend's house in Canada and have been pursuing this home baked goods nirvana ever since.
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Old 18.09.2011, 15:58
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Re: Corn syrup??!!

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Many apologies SharonC for hijacking your thread but Poptart has tempted me beyond the point of resistance ..

..Poptart .. please, a recipe for oatmeal cookies that genuinely, every time, stay soft and chewy. Once had some at a friend of a friend's house in Canada and have been pursuing this home baked goods nirvana ever since.
Sure thing...though, I will warn you that it will require some brown sugar. I'll PM it to you.
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Old 18.09.2011, 16:00
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Re: Corn syrup??!!

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please, a recipe for oatmeal cookies that genuinely, every time, stay soft and chewy.
Not sure what everyone else's trick is, but for chewy, bendy cookies that are crisp on the outside whilst soft inside, I use a touch of glycerin and molasses. I have an obsession with creating the perfect chocolate chip cookie and I've spent years playing with ingredients to find the holy grail of all recipes.

I imagine that the two ingredients above would work for oatmeal ones as well.
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Old 18.09.2011, 16:09
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Re: Corn syrup??!!

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Not sure what everyone else's trick is, but for chewy, bendy cookies that are crisp on the outside whilst soft inside, I use a touch of glycerin and molasses. I have an obsession with creating the perfect chocolate chip cookie and I've spent years playing with ingredients to find the holy grail of all recipes.

I imagine that the two ingredients above would work for oatmeal ones as well.
It would, but depending on the molasses variety, it might overpower the oat-y flavor of the cookie. I use a CI recipe that uses both white and brown sugar for the crisp and chewy parts. Also, using moist raisins also keeps the moisture content high. I've not made them here so I'm not sure if the type of oats makes a difference or not, but it probably does.

And if you have a holy grail of chocolate chip recipe, I'd be most interested in giving it a try...if you're willing to share.
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