In baking, you typically have “dry” ingredients and “wet” ingredients.
Sugar is considered a wet ingredient in the world of baking. In chemistry parlance, it’s hygroscopic so it is mixed with other wet ingredients before adding the dry ingredients.
Gatekeeping is whack. It took me 60 seconds to give you the real answer.
Oh wow thank you. Keeping this in mind will help me remember to stop mixing in the sugar with the dry ingredients before reading the rest of the recipe, then having to throw out all of it because I find out that the sugar should’ve been mixed with something else. This is something I’ve done way too many times cause I’m an idiot.
Thank you. This excellent explanation also shows that SpaceNoodle’s reply has absolutely NOTHING to do with what the original commenter was talking about above (measuring cookie ingredients in “shots”), so who knows what SpaceNoodle’s smoking, but I think I’m good without whatever liquid they’re using instead of sugar in their cookie recipes.
Hey since no one apparently answered you:
In baking, you typically have “dry” ingredients and “wet” ingredients.
Sugar is considered a wet ingredient in the world of baking. In chemistry parlance, it’s hygroscopic so it is mixed with other wet ingredients before adding the dry ingredients.
Gatekeeping is whack. It took me 60 seconds to give you the real answer.
Oh wow thank you. Keeping this in mind will help me remember to stop mixing in the sugar with the dry ingredients before reading the rest of the recipe, then having to throw out all of it because I find out that the sugar should’ve been mixed with something else. This is something I’ve done way too many times cause I’m an idiot.
Thank you. This excellent explanation also shows that SpaceNoodle’s reply has absolutely NOTHING to do with what the original commenter was talking about above (measuring cookie ingredients in “shots”), so who knows what SpaceNoodle’s smoking, but I think I’m good without whatever liquid they’re using instead of sugar in their cookie recipes.