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Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable. |
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fastest way to stir sugar into coffee/tea?
Richard Henry wrote:
> "Space Cowboy" > wrote in message > oups.com... > >>Blender. A paint can mixer. Sugar cube in mouth. Real tea drinkers >>don't use sugar except for culturally deprived. wrote: >> >>>I vaguely remember seeing this topic discussed quite seriously in _New >>>Scientist_ magazine. >>> >>>IIRC, they decided that one should make half-circles with the spoon, >>>but precess the circles. >>> >>>Anyone got a firmer handle on this? > > > Put the sugar in the cup first. Let the coffee or tea do the stirring for > you. > > > > Has anyone tried the ultra-fine sugar? I saw some in the store a while back. Looks like regular sugar but gound finer to dissolve easily. |
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Lavarock wrote: > Has anyone tried the ultra-fine sugar? I saw some in the store a while > back. Looks like regular sugar but gound finer to dissolve easily. Confectioners sugar is optimized for MISCIBILITY. As in, forming an emulsion with a vegetable oil. Different from dissolving |
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Lavarock wrote:
> wrote: > >> Lavarock wrote: >> >>> Has anyone tried the ultra-fine sugar? I saw some in the store a while >>> back. Looks like regular sugar but gound finer to dissolve easily. >> >> >> >> >> Confectioners sugar is optimized for MISCIBILITY. As in, forming an >> emulsion with a vegetable oil. Different from dissolving >> > I'm not suggesting confectioners sugar. I saw a finely ground crystal, > not powdered sugar. > Perhaps what I saw was Superfine, Ultrafine, or Bar Sugar It was advertised as great for easily dissolving in beverages, even cold ones. http://members.nuvox.net/~zt.proicer...ved/sugars.htm -- Aloha from Captain Cook, Hawaii http://ItsKona.Com http://Photos.ItsKona.Com |
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What does it matter?
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