Ask the TK: Turbinado Sugar

0907-cover-cobbler

Q: The Berry-Peach Cobbler with Sugared Almonds from the July 2009 issue calls for both granulated sugar and turbinado sugar. I’m not familiar with turbinado sugar, nor is anyone I know. What is it, and what could I use as a substitute?
—Carol DeStasio, New Jersey

A: Turbinado sugar comes from sugar cane juice that is evaporated, crystallized, and spun in a turbine (hence the name) to produce coarse, golden crystals. Associate Food Editor Julie Grimes, who developed the cobbler recipe featured on the July cover, says she called for turbinado in the topping to provide crunchy texture “and give the top of the crust a sparkle.” Turbinado is often marketed as raw sugar. Sugar in the Raw is one of the more popular brands and can be found at many supermarkets. For the cobbler, Grimes says granulated sugar works as a substitute.

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COMMENTS

  1. Basil

    So what I think ultimately matters is executing the typographic grid well using line-height, length, letter spacing, and so on.

    April 7, 2011 at 10:01 pm
  2. Tondy

    I am very happy to hear that ..You are the nice post..Thank you so much.

    January 14, 2011 at 9:54 pm

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