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From: jcp@osiris.UUCP (Jody Patilla)
Newsgroups: net.cooks
Subject: Re: Castor Sugar:  The answer to what it is
Message-ID: <646@osiris.UUCP>
Date: Sun, 26-Jan-86 10:13:32 EST
Article-I.D.: osiris.646
Posted: Sun Jan 26 10:13:32 1986
Date-Received: Thu, 30-Jan-86 01:43:48 EST
References: <304@utastro.UUCP>
Organization: Johns Hopkins Hospital
Lines: 17

> The granulated is much coarser than U.S.
> granulated.  Castor sugar is in between.  Some people thought it was
> very similar to our granulated and others thought it more like
> superfine.  It was suggested that our granulated could be ground finer
> in a food processor.  

	Yes, you can easily approximate superfine sugar by running
regular granulated through a blender, food mill, or processor. If
your mill is very good, you can get close to 10X fineness. This is a good
solution for people who don't use much sugar and don't want to keep
47 different kinds sitting around the house.
-- 
jcpatilla

California is paid a diplomatic visit by giant Betelgeusian reptiles
that want our women but can't find any so scientists invent a
weapon that fails so they kill us.