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Agave Nectar

blondebombshell

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blondebombshell Collaborator
blondebombshell
Posted

has anyone ever used this to sweeten cupcakes or cake?

whats the ratio of agave nectar to sugar?

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cruelshoes Enthusiast
cruelshoes
Posted

Open Original Shared Link

Culinary use

Agave syrup may be substituted for sugar in recipes.

Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe.

The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.

Some chefs also reduce the oven temperature by 25

tarnalberry Community Regular
tarnalberry
Posted

I sub it in muffins/quick breads, though I still generally use even a bit less than 1/3 to 1 (but I find most common recipes oversweetened...)

JNBunnie1 Community Regular
JNBunnie1
Posted
I sub it in muffins/quick breads, though I still generally use even a bit less than 1/3 to 1 (but I find most common recipes oversweetened...)

Keep in mind that agave nectar can be tart,at least to my taste, so it might not work in a lemon or cranberry flavored item.

tarnalberry Community Regular
tarnalberry
Posted
Keep in mind that agave nectar can be tart,at least to my taste, so it might not work in a lemon or cranberry flavored item.

hehe... I must have sensitive taste buds :) I use it to sweeten items with both of those flavors. :) (my cranberry sauce this year was sweetened with agave.)

JNBunnie1 Community Regular
JNBunnie1
Posted
hehe... I must have sensitive taste buds :) I use it to sweeten items with both of those flavors. :) (my cranberry sauce this year was sweetened with agave.)

Oh really? Maybe i was off target. I used it in something with raspberries, totally gross. so I should say, don't try it with raspberries! Lemons are fine!

imsohungry Collaborator
imsohungry
Posted

I have a completely ignorant question:

What is Agave Nectar?

I'm curious...always looking to try something new! :)

-Julie

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moldlady Rookie
moldlady
Posted
I have a completely ignorant question:

What is Agave Nectar?

I'm curious...always looking to try something new! :)

-Julie

Hi Julie,

Agave Nectar is a sweetener that is natural and happens to be very low on the glycemic index and therefore should not feed the fungus. I don't think it works well with heat however. I think someone told me not to heat it or it will destroy the sweetness. I could be wrong on that so I hope someone will correct me.

I buy mine at the local HFS.

Fermented agave yields tequila... the oldest alcoholic drink from the islands! So, just don't let it ferment. tee hee

moldlady :)

JNBunnie1 Community Regular
JNBunnie1
Posted

To be more specific, it is the nectar of the agave fruit. Try wikipedia.

larry mac Enthusiast
larry mac
Posted
......Fermented agave yields tequila... the oldest alcoholic drink from the islands!...

Hey moldlady,

Mexico is not an island :D

best regards, lm

moldlady Rookie
moldlady
Posted
Hey moldlady,

Mexico is not an island :D

best regards, lm

I didn't know that Mexico was the major producer! Funny! Thanks for the correction. I thought maybe the plant grew mainly in tropical areas. :)

What do I know, I'm just a moldlady :)

RiceGuy Collaborator
RiceGuy
Posted

I've never tried agave nectar, so I can't offer any opinion of the taste, but I do use Stevia, which is great when you know which brand and type to get. Most are low grade, and come from China. The best I know of is from Brazil, 95% pure, no fillers or additives. The pure powder is better IMHO than the liquid.

Another sweetener, which I just ran across a few days ago, is from a fruit called Luo Han Guo. Some sites call it lohan kuo. But I've not tried it, and I understand it has a lot of fructose in it.

moldlady Rookie
moldlady
Posted
I've never tried agave nectar, so I can't offer any opinion of the taste, but I do use Stevia, which is great when you know which brand and type to get. Most are low grade, and come from China. The best I know of is from Brazil, 95% pure, no fillers or additives. The pure powder is better IMHO than the liquid.

Another sweetener, which I just ran across a few days ago, is from a fruit called Luo Han Guo. Some sites call it lohan kuo. But I've not tried it, and I understand it has a lot of fructose in it.

Can we trust the stuff that comes from China?

RiceGuy Collaborator
RiceGuy
Posted
Can we trust the stuff that comes from China?

I suppose that's a matter of opinion, but I don't like what I'm hearing about Chinese products. I consider that many foods undergo some sort of process and/or preparation before being shipped to distributors, and that usually means at least water is used. So when I think of how water quality is questionable in many parts of the world, I for one say "no way" to Chinese food products.

That's my two cents, and my opinion.

Incidentally, Stevia is extracted using only water (at least it's supposed to be). However, from what information I've been able to obtain, the Stevia from China is typically bleached. So it is anyone's guess what else they might do to it.

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