I think it’s better just to make and eat desserts less frequently than try to mess with the sugar ratios, especially with baking. Like if you want something healthy maybe make a fruit tart instead of something that involves something like Nutella or cake icing where it’s supposed to be very sweet.
If it’s actually good tasting to you, and everyone who is going to eat it genuinely feels the same, go for it. But like, ever tried eating a rhubarb pie with most or all of the sugar omitted? It is horrible and a waste of food because the bitterness of the rhubarb needs to be balanced by the sugar. You can’t just take any recipe and cut out the central ingredient and expect to get palatable results. Making something else instead is the safer option.
Also though, it is worse for you to eat smaller amounts of sugar consistently than a large amount of sugar all at once rarely, the former makes a better environment for bacteria growing on your teeth, and sugar is addictive so making a habit of just having a little on a regular basis will likely result in eating more overall than you otherwise would have.
In some cases fucked up amounts of sugar are integral for the receipt (e.g Kouign-amann), but in most other cases (e.g cheesecakes) it is there just because author thinks it is the right amount.
Bakery is a spektrum and less sugary bakery have even more rights to exists than over-sugared.
I use way way less sugar in anything I bake, especially like apple pies, of which I use zero sugar. Once your palette adjusts it tastes good, you can taste the natural sweetness of fruits and vegetables.
If you ever baked anything or made desserts this is no surprise. You always have to cut the sugar amount in half.
Are you my mother in law? She does that and her bakes are awful.
Lollll
I think it’s better just to make and eat desserts less frequently than try to mess with the sugar ratios, especially with baking. Like if you want something healthy maybe make a fruit tart instead of something that involves something like Nutella or cake icing where it’s supposed to be very sweet.
why would i eat it less frequently when i can just make it healthier and enjoy it all the time? that makes absolutely no sense to me
If it’s actually good tasting to you, and everyone who is going to eat it genuinely feels the same, go for it. But like, ever tried eating a rhubarb pie with most or all of the sugar omitted? It is horrible and a waste of food because the bitterness of the rhubarb needs to be balanced by the sugar. You can’t just take any recipe and cut out the central ingredient and expect to get palatable results. Making something else instead is the safer option.
Also though, it is worse for you to eat smaller amounts of sugar consistently than a large amount of sugar all at once rarely, the former makes a better environment for bacteria growing on your teeth, and sugar is addictive so making a habit of just having a little on a regular basis will likely result in eating more overall than you otherwise would have.
Naaah, it works alright.
In some cases fucked up amounts of sugar are integral for the receipt (e.g Kouign-amann), but in most other cases (e.g cheesecakes) it is there just because author thinks it is the right amount.
Bakery is a spektrum and less sugary bakery have even more rights to exists than over-sugared.
I use way way less sugar in anything I bake, especially like apple pies, of which I use zero sugar. Once your palette adjusts it tastes good, you can taste the natural sweetness of fruits and vegetables.
And everything can be lessened, with time. Even the amount of sugar in bakery.
You’ll get used to the changed taste.
(of course everything else will taste more or less like sugar only, when compared to own makings with less sugar)
Well ok yeah less sweet cheesecakes are alright
I don’t make them often because I don’t really care for sweets that much but I still cut the sugar when I make any.
My mother always used to do that.