Key Ingredient
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Key Ingredient: Turbinado Sugar
Although sugar is still grown in Hawaii, most of it is sent to California to be refined into granulated white sugar. Some raw sugar does remain here, however, and is processed into a premium crystallized, unrefined sugar called turbinado.Turbinado, somewhat unique here, has been the preferred sugar variety in many European countries and other parts of the world for a number of years.
The basics: To say turbinado is a type of raw sugar can be misleading, since sugar cane is essentially cooked or boiled down in order to obtain sugar. It is called "raw" because the sugar derives from the initial pressing of the cane juice.
The sugar isn't stripped of color or flavor and no additives are used. What remains is an amber-colored, crystallized sugar that retains some of its nutrient-rich, natural molasses.
Raw sugar in its initial stage is not fit for consumption, but turbinado is put through a kind of washing to remove impurities. Turbinado is prized for its natural, rich flavor and its subtle, sweet taste.
Selecting: Turbinado is available in 2- and 5-pound plastic bags, fancier 1- to 2-pound plastic containers or individual teaspoon-size packets. Although turbinado is produced all over the world, a few brands use Hawaiian sugar cane. The Maui Brand, for example, is grown and produced entirely on Maui.
Storing: Keep turbinado as you would any granulated sugar, tightly sealed in a cool and dry area. The sugar will generally keep indefinitely.
Use: Turbinado can be used interchangeably with any recipe that calls for granulated sugar. Use it in coffee or tea, sprinkle it on cereal and fruits or on baked goods such as muffins and coffee cakes.
Turbinado also makes excellent caramel and other sauces and works well in glazes. Ginger, cinnamon and other spices pair well with turbinado as well.
Where to buy: Many markets and specialty stores now carry turbinado, with prices ranging from $3 to $7, depending on quantity.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
