On 3/25/2011 11:10 AM, Pete C. wrote:
>
> isw wrote:
>>
>> In monster.com>,
>> "Pete > wrote:
>>
>>> notbob wrote:
>>>>
>>>> Why do I need to use corn syrup for pecan pie? What? No one ate
>>>> pecan pie before the invention of corn syrup?
>>>>
>>>> nb
>>>
>>> Don't confuse "corn syrup" a very old invention with "high fructose corn
>>> syrup", a much more modern invention.
>>
>> Can you actually but HF corn syrup in "home cooking" size bottles? What
>> brand? What's the label look like? If you got it, what would you do with
>> it *that would be better* than using plain ol' corn syrup (like Karo)?
>>
>> Isaac
>
> My point was that with the current hype over HFCS in everything, when
> people read "corn syrup" in a recipe they likely equate it with HFCS
> when in fact it is very different.

The whole point is that HFCS is not a separate entity. It is corn syrup
enhanced in the amount of fructose and plain "corn syrup" is *not* very
different even if the proportions of fructose and glucose are different
from high fructose corn syrup.
--


James Silverton, Potomac

I'm "not"