Category: Food & Drink

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant

Posted on by John Bird

Learn the various sushi types made from cooked or raw fish, vegetables, meat, and other ingredients to give this traditional Japanese food a modern take to tickle your taste buds.

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant

Sushi – what started off as a way to preserve fish has taken the world by storm by the sheer force of the flavors, textures, and tastes tightly packed into neat little rolls or rectangles of rice, fish, and vegetables. Chefs everywhere have taken the liberty to craft various sushi shapes and sizes with non-conventional fillings. As a result, Japanese sushi comes in a wide variety. 

When I first started frequenting sushi restaurants, I couldn’t figure out all the different types of sushi – urumaki vs nigiri, for example. And I was too shy to ask. However, once I was friends with a Japanese chef, it was easier for me to learn about the roll sushi and order the right ones. So, this post is about the main types of sushi explained to my sushi-loving readers!

What Is Sushi?

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant 1

It is a type of Japanese cuisine that mostly includes vinegar-seasoned short-grained rice served with vegetables, fish (either raw or cooked), and a variety of fillings and toppings. Wasabi, pickled ginger, and soy sauce are commonly offered on the side. It’s common to dip the sushi in soy sauce before eating it. Sushi means “sour” in Japanese and refers to the vinegar used to season the rice.

The main ingredient of sushi is not raw fish as many people believe. It is rice. And if the rice is not prepared in a certain way, sushi won’t qualify as such. For this, you need sushi vinegar. It is simply Japanese rice vinegar in which sugar and salt have been dissolved. This mixture is added to cooked rice to give it a particular flavor and make it sticky so that it can be molded easily. This is called sushi rice. 

Where Sushi Originated

According to this source, sushi was first mentioned in a Chinese dictionary in the 4th century. It talked about salted fish placed on cooked rice and the subsequent fermentation process that preserved the fish by preventing the formation of bacteria. The concept of sushi originated in Southeast Asia several centuries back and traveled to Japan in the 9th century along with the spread of Buddhism. Many Japanese people turned to fish as a dietary mainstay due to the Buddhist dietary practice of refraining from meat. The Japanese are credited with creating sushi as a full feast, eating fermented rice alongside preserved fish.

Sushi has evolved over the centuries. Modern sushi chefs have developed novel ingredients, cooking techniques, and serving strategies. In the United States, traditional nigiri sushi is still available, although sliced rolls wrapped in soy or seaweed paper (nori) have grown in favor recently.

Types Of Sushi Explained

Types Of SushiKey Features
NigiriRaw or cooked seafood topping
MakiSeaweed or nori wrapping on the outside and rolled
into a tube and cut into pieces
ChirashiFish pieces scattered over vinegared rice
UramakiRice on the outside and seaweed wrapped around
fillings on the inside
TemakiRolled by hand and cone-shaped
InariTwo ingredients – vinegared rice and fried
bean curd

There are many types of sushi food and sashimi is NOT one of them! That’s because the main ingredient of sushi is sushi rice whereas sashimi is only fish cut into thin slices with no rice. At this point, you may want to know a bit more about sushi vs sashimi before you read further. 

Types of sushi and what’s in them can be categorized depending on their shape, size, ingredients, and even the thickness of the sushi rolls. As a result, you get a few broad types and many sub-types within a few of them. You would be surprised to learn that sushi rolls are a type of sushi by themselves. 

01 Nigiri 

Nigiri vs Sushi

Nigiri is made by pressing the sushi rice with hands into a rectangular shape. Then the mound of sushi rice is topped with a slice of raw fish. Only these two ingredients define the essence of the nigiri. The long and thin shape of the nigiri makes it convenient to eat with your hands. This type of sushi is especially popular in Tokyo. 

However, all nigiri doesn’t serve raw fish like maguro (raw tuna) or sake (raw salmon); you can find boiled shrimp (Ebi), grilled eel (unagi), or squid (ika) as nigiri filings. Another type of nigiri sushi is the Tamago nigiri which contains an egg omelet. Some may like to add wasabi or soy sauce as a topping before eating a nigiri.  

02 Maki

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant 2

Maki is the Japanese word for “to roll.” Maki sushi is any type of sushi that has ingredients like fish, meat, or vegetables inside a seaweed wrapper. It is the most common type of sushi you can find, especially in a bento box. The fillings and the vinegared rice in maki are tightly wrapped using a bamboo mat in nori or seaweed and then cut into 6 to 8 bite-size pieces. If you look at a cross-section of the maki, you can see the distinct layers of the fillings, the sticky rice, and the thin layer of nori. 

You can get a variety of maki rolls like Hosomaki which contains only one filling like carrots, tuna, or cucumber, and the sushi size is small; Tekka maki roll which consists of three ingredients – raw tuna, rice, and nori; Futomaki or fat roll that contains a variety of fillings (learn how to roll a futo maki); and Kappa maki roll that contains a cucumber filling wrapped in sushi rice and nori. 

03 Chirashi

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant 3

A bed of sushi rice blanketed in toppings is the foundation of the less popular sushi style known as chirashi. The toppings that are scattered over the sushi rice are referred to as chirashi. Chirashi means “scattered” in Japanese. But don’t let the phrase mislead you. The toppings on this sushi meal are “scattered” with neatness and accuracy.

The most popular types of chirashi sushi are from Tokyo and Osaka. The Tokyo style of chirashi sushi is also called Edomae Chirashi where vinegared rice is topped with fresh and raw seafood like tuna, squid, scallops, and salmon. In contrast, the Osaka-style chirashi or Gomoku chirashi contains cooked ingredients, looks very pretty, and has flying fish roe and lotus root as common toppings. 

Chirashi is a popular Japanese dish that is served on Hinamatsuri or Girls’ Day or Doll’s Day on March 3rd to celebrate the daughters in the family.

04 Temaki

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant 4

A cone-shaped hand-rolled sushi made with a sheet of nori is the temaki. It’s an individual serving and is difficult to share as it has been formed loosely with the usual sushi fillings like vinegared rice, fish, and others. The main difference between roll vs hand roll sushi may surprise you! While a precise method is followed using a bamboo mat to roll the sushi in Japanese style, temaki hand roll doesn’t follow a very precise preparation. It is meant to be eaten with your hand as the large and conical shape of the temaki doesn’t allow you to eat it with chopsticks. 

05 Inari

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In inari sushi, the vinegared rice could be mixed with boiled shiitake mushrooms or carrots. The second ingredient is the fried bean curd. Together, these two ingredients create fried tofu pouches with a unique, earthy flavor. The shape of the inari sushi changes according to the region – a triangular shape used in Western Japan while in Eastern Japan and Kanto regions, the inari takes on the shape of a straw bag. 

06 Uramaki Or Sushi Rolls Explained

6 Main Sushi Types You Should Know Before Going To A Sushi Restaurant 6

What is uramaki is a question that often figures in the minds of sushi lovers who have just acquired the taste of this tasty morsel. Ura maki is similar to maki with one key difference – whereas fillings and rice are wrapped around nori in a typical maki, the uramaki sushi rolls have the fillings and seaweed paper wrapped around rice. So, instead of the outermost layer of nori that you might expect, you will find the rice on the outside in the uramaki.

A sushi chef in Los Angeles came up with this “inside-out” roll to appeal to American customers who found the nori wrapper unappealing. In the US, the ura maki is well-known and are referred to as “special rolls” on the sushi menu in Japanese restaurants. You may find sesame seeds sprinkled on this Western style sushi to add flavor and crunch to the sticky rice and the fillings. It’s also served with a variety of other toppings and sauces. 

You can get sushi rolls in a grocery or in a Japanese restaurant. I remember I used to buy a pack of rainbow rolls from the 7-Eleven stores in Bangkok when I was too tired to cook for myself. On a side note, it’s not too difficult to make the best kani sushi at home but I wish I knew it then. Well, here’s a rundown of what is in sushi rolls of each type. 

California Rolls

California roll is a type of sushi roll that is made with imitation crab meat or kanikama, cucumber, and avocado with toppings of toasted sesame seeds and flying fish roe. 

Philadelphia Roll

A twist on traditional Japanese sushi, the Philadelphia roll consists of avocado, smoked salmon, asparagus, and cream cheese. 

Alaska Roll

In Alaska roll, you will find raw salmon, cucumber, avocado, and kanikama rolled with a layer of sushi rice and then wrapped in smoked salmon. 

Boston Roll

Like the California roll, the Boston roll consists of cucumber and avocado wrapped with rice but instead of imitation crab, it uses boiled shrimp. As toppings, tobiko in sushi of this type is common. 

Spider Roll

The spider roll is made with cucumber and fried crab with a soft shell. To add a kick, spicy mayonnaise is used as flavoring. 

Rainbow Roll

As the name suggests, this is a colorful type of sushi that’s made of tuna, salmon, yellowtail, avocado, and other ingredients that resemble a rainbow when assembled in a row.

Spicy Tuna Roll

One of my favorites, the spicy tuna roll is not hard to decipher. A spicy sauce like Sriracha is used to wrap the tuna in the sushi roll. 

Miss Pink

This is for those who love fruits – strawberries, to be more precise. Strawberries and sushi rice are wrapped in a crepe to present this fruity pink sushi. This is why sushi is the best as you have the freedom to pick the ingredients you love.

Mango Roll

Another fruity delight in the form of sushi is the mango roll. Nori is replaced with mango slices in this sushi type. Fillings include kanikama, shrimp tempura, and avocado while a thick mango sauce is used as the topping. 

Dynamite Roll

Shrimp tempura and yellowtail are wrapped with cucumber, carrot, and avocado in this type of sushi roll and flavored with a spicy mayo that will explode in your mouth. Hence the name!

Sushirrito

A fusion take on the Mexican burrito, the sushirrito or sushi burrito is a mix of Latin American and Japanese flavors served in the form of a thick roll, much like a burrito. Sushirrito is behind this novel creation and you can order different types of sushirritos wrapped in a large piece of nori sheet to satisfy your meat or fish cravings in a whole new way. They even have a gluten-free, vegan version if you’re against eating animals or gluten allergies. 

You can also get other versions of sushi rolls defined by the region in which they are popular – Florida sushi rolls or New York sushi rolls. For those who have just begun to step into the world of sushi, such rolls may be easier to eat as they don’t contain raw fish. For beginners, sushi with raw fish may be quite daunting. 

FAQs

How Many Types Of Sushi Are There?

There are 6 main types of sushi. 

What Is The Most Common Type Of Sushi?

The most common types are the sushi roll or uramaki and maki. 

What Are The Types Of Sushi I Can Eat While Pregnant?

You can eat all types of sushi during your pregnancy except for sushi that contains raw or undercooked fish.

What Type Of Sushi Is The Healthiest?

The type of sushi that contains no sauce, creamy toppings, and fattening ingredients like red meat is the healthiest. Fillings of fish, vegetables, and fruit make the healthiest type of sushi. 

The Shelf Life of Powdered Sugar: How Long Does It Last?

Posted on by John Bird

Hey there, sugar lovers!

If you’re anything like me, you’ve got a bag (or two, or three…) of powdered sugar in your pantry always.

It’s a versatile ingredient that’s essential for all kinds of sweet treats, from frosting to glazing to dusting over cakes and cookies.

But even though we rely on powdered sugar to add that extra special something to our baked goods, it’s not uncommon to wonder: does powdered sugar go bad? Can it go stale or lose its potency?

In this article, we’ll get to the bottom of these questions and more and share some tips for keeping your powdered sugar fresh and ready to use at a moment’s notice.

So, grab a spoon, and let’s dig in!

does powdered sugar go bad

Does Powdered Sugar Go Bad? (The Short Answer!)

Powdered sugar, also known as confectioners’ sugar or icing sugar, does not go bad in the same way that other foods do. It is made from finely ground sugar and cornstarch (which also doesn’t go bad); and the fine, dry texture of the sugar means that it is resistant to moisture and does not spoil easily.

It is difficult for bacteria and other microorganisms to grow on fresh powdered sugar because of the small size of the particles and low moisture content.

But (There Is Always a but!)

However, powdered sugar can absorb moisture from the air and become clumpy or hard over time.

To prevent this, it is best to store powdered sugar or confectioners’ sugar in a sealed airtight container.

If the sugar does become clumpy, you can try breaking up the clumps by sifting the sugar through a fine-mesh sieve or by grinding it in a food processor or coffee grinder.

While it is unlikely to go bad in the traditional sense, the quality of the sugar may degrade over time, particularly if it is not stored properly.

How Long Does Powdered Sugar Last?

Normally, unopened packaged powdered sugar has a shelf life of around 18-24 months, depending on the manufacturer and the storage conditions.

However, as we said earlier, powdered sugar doesn’t go bad like other foods. You’ll always see the terms “use-by”, “sell-by” or “best by” date for such types of unperishable foods.

They’ll rarely have an expiration date because it doesn’t spoil.

The “best by” date indicates the point at which the sugar should be used for optimal quality, especially when using it to make baked goods like sugar cookies.

Dates like “sell-by”and “use-by” on packaging do not affect the safety of the product but are used for store inventory purposes and to ensure that fresh stock is available.

How Long Is Powdered Sugar Good for After Opening?

Once a package of the powdered sugar has been opened, it should be used within 6-12 months for best quality.

But they’re still edible and won’t harm you for an indefinite year!

Will Expired Powdered Sugar Hurt You?

If a product is past the printed dates; don’t worry! You can still eat expired powdered sugar safely and it won’t become a biological hazard!

These dates are included partly because consumers tend to trust products with a printed date more than those without one.

Understanding the Longevity and Safety of Sugar from Experts’ Perspective

According to Reader’s Digest, all types of sugar (except brown sugar) do not spoil or go bad as long as it is not exposed to moisture or heat.

It may undergo some changes over time that make it less desirable to eat or use, but it will not become poisonous or rancid like other foods.

The U.S. Department of Agriculture explains that shelf-stable foods like sugar should be stored in a cool, dry place in a sealed container.

Brown sugar, which contains more moisture than other types of sugar, should be stored in a slightly humid environment and airtight containers.

According to UCSB ScieneLine, sugar can even preserve other foods since it destroys the microorganisms that make food spoil and become unsafe to consume.

How to Know If Powdered Sugar Is Expired?

The Shelf Life of Powdered Sugar: How Long Does It Last? 7

Yeah, the shelf life of powdered sugar is almost indefinite; however, some external factors like light, moisture, and humidity can affect the test and usability of it.

You should throw away your confectioner’s sugar if it has mold or any other type of organic growth, wet clumps, or any pantry pests inside.

The same goes for if it has an unusual smell or taste. Small, dry clumps are generally okay.

Wet clumps, mold, and other growths are usually caused by water getting into the package.

If you come across any pantry insects, whether dead or alive, be sure to check other nearby food products and get rid of any that may have been contaminated.

It’s important to take these precautions to avoid any potential risks.

Here are a few signs that your icing sugar may have gone bad (or it’s not the best to use anymore!):

1. It Has a Stale or Off Smell

Powdered sugar should smell like regular sugar, so if it has an unusual or off smell, it may have either been contaminated with something (like microbes) or absorbed the smell from another nearby food product.

If the unpleasant odor can be easily explained (e.g., it smells like the product next to it), the sugar is probably okay to use.

It’s Always Better to Be Safe Than Sorry When It Comes to Food Safety

If the smell is strange and you’re unsure of the cause, it’s best to assume that the sugar has gone bad and discard it.

2. It Has a Stale or Off Taste

If it’s been stored for a long time, powdered sugar may sometimes taste stale.

While this isn’t common, it’s still a good idea to test the sugar before using it, especially if you plan on sprinkling it over pancakes or other dishes where the taste of the sugar could be more noticeable.

If the sugar tastes stale, it’s probably best to discard it and get a fresh bag.

However, if you’re using confectioners sugar as an ingredient in something like pancake batter or frosting, the stale taste may not make much of a difference.

It’s always a good idea to check old, powdered sugar before using it, just to be on the safe side and avoid food poisoning.

3. It Has Hardened or Clumped Up

Powdered sugar can often form small, dry clumps over time, due to the cornstarch used. It can also happen for moisture in the air.  

The amount of time it takes for this to happen can vary depending on the brand of confectioners sugar you are using.

However, it’s normal for small clumps to form eventually.

How to Get Rid of the Clumps?

To get rid of these clumps, you can sift the sugar through a mesh strainer or break them up with a fork or your fingers before using it.

If the clump isn’t breaking or the powdered sugar has lost its fine, powdery texture and become lumpy, it’s probably best to discard it and get a new bag.

How to Store Powdered Sugar Properly to Keep It in Its Best Form?

Storing confectioner’s sugar (also known as powdered sugar or icing sugar) may seem like a no-brainer – just toss it in a cupboard and you’re good to go, right?

Not quite!

While it’s true that powdered sugar is more forgiving than some other baking ingredients, there are still a few things you should consider keeping it fresh and preventing it from turning into a clumpy, sugary mess.

First and foremost, avoid storing powdered sugar in bowls or shakers on the kitchen table (unless, of course, you have a serious sweet tooth and are constantly indulging).

Instead, keep it in the unopened package in a cool, dark, dry place like your pantry out of direct sunlight. This will help prevent the sugar from absorbing moisture and going stale.

A pantry or cabinet away from the hot stove is a good choice.

Once you open the original package, it’s important to seal it up tightly to keep out moisture and pantry pests or critters like ants and beetles.

A rubber band or bag clip with a plastic cap pour spout can help to keep the sugar fresh for longer.

If the powdered sugar comes in a canister with a lid or a heavier plastic bag with a resealable zipper, you can leave it in its original sugar package.

If it comes in a flimsy plastic bag that is not resealable, transfer it to a glass or plastic container with a good sealing lid for long-term storage.

A Free Tip: Label It Before Storing

Make sure the container is completely dry before adding the powdered sugar, and don’t forget to label it!

It’s easy to confuse baking ingredients that look similar, and you don’t want to accidentally use powdered sugar in place of granulated sugar (or vice versa) in a recipe.

Can I Freeze Powdered Sugar?

While it is technically possible to freeze powdered sugar, it is generally not recommended as frozen sugar does not significantly extend the shelf life and may absorb strong smells from the freezer.

If you do decide to keep it in the refrigerator, make sure to seal it tightly in a freezer bag or airtight container to prevent it from forming lumps or picking up unwanted odors.

When using freezer bags, be sure to squeeze out the air before sealing.

It’s Not Recommended to Keep Powdered Sugar in the Refrigerator

It is generally better to store powdered sugar at room temperature in a sealed container away from moisture and strong odors. It will last for several years if kept tightly sealed.

How To Make Powdered Sugar Using Regular Sugar?

Are you in a pinch and need some powdered sugar, but all you have is regular granulated sugar? No problem!

You can easily make your own powdered sugar at home with just a few simple tools. Here’s how:

Step 1: First, gather your materials.

You’ll need a blender or coffee grinder or food processor, some granulated sugar, and a sifter (optional).

Step 2: Next, add the sugar to your blender or food processor.

If you don’t have a sifter, you can buy this one from Amazon or you can just skip this step.

If you do have a sifter, measure out the amount of sugar you need and sift it into the blender or food processor to remove any lumps.

Step 3: Now, blend or process the sugar until it is a fine powder.

This may take a few minutes, depending on your machine.

You may need to stop and scrape down the sides of the blender or food processor a few times to make sure all the sugar is fully pulverized.

Step 4: Repeat the process

Once the sugar is fully powdered, sift it again if necessary to remove any remaining lumps.

If you don’t have a sifter, you can use a fine-mesh strainer or cheesecloth to strain out any remaining chunks of generic powdered sugar.

And that’s it! You now have homemade powdered sugar, ready to use in all your favorite recipes.

Summary – “Does Powdered Sugar Go Bad?”

So, the moral of the story is that powdered sugar is a pretty long-lasting ingredient, as long as you store it properly in a dry, airtight container in a dark, cool and dry place.

And if you do happen to have a bag of powdered sugar that’s past its “best by” date, don’t worry – it’s probably still perfectly fine to use.

Happy baking!

FAQs

Is powdered sugar gluten-free?

Yes, powdered sugar is typically gluten-free. It is made from finely ground granulated sugar and a small amount of cornstarch, which is a naturally gluten-free ingredient.
However, it’s always a good idea to check the label to be sure, as some brands may include additional ingredients that contain gluten.

How much-powdered sugar is equal to granulated sugar?

You can use 1 cup of granulated sugar in place of 1 cup of powdered sugar in a recipe. However, granulated sugar may not dissolve as easily and may not provide the same smooth texture as powdered sugar, so you may need to adjust the recipe accordingly.

Does brown sugar go bad?

Brown sugar does not spoil, but it can harden over time more quickly than white/powder sugar, as it contains more moisture naturally. It is recommended to use it within two years of purchase, as it can become too hard to use if it is left for too long.

Why does my powdered sugar taste chalky?

If your powdered sugar tastes chalky, it may be because of the cornstarch that is added to it as an anti-caking agent. Some brands may contain more oxidized cornstarch than others, which could contribute to the chalky taste.
If you notice this flavor, you can try adding some homemade powdered sugar to balance it out.

Green Tea Shots: How To Make A Green Tea Shot With And Without Alcohol

Posted on by John Bird

Find out what green tea shots are, how to make them, the ingredients and equipment you can sub to make this summer fresh cocktail, and how to serve them chilled. 

Green tea shots – these pale yellowish-green cocktail shots will surprise you in many ways. And if you’re like me, you wouldn’t mind trying this refreshing little drink. But first a little trivia – do you know why cocktails are called ‘cocktails’? And more interesting, did you know who invented green tea shots? The Jameson Whiskey Company created the Green Tea Shot. Now that’s a hint! Let’s unwrap the whole story about Jameson green tea shot.

What Is A Green Tea Shot?

Green Tea Shots: How To Make A Green Tea Shot With And Without Alcohol 8

It’s a whiskey-based cocktail shot served in a shot glass. It’s also referred to as Jameson green tea. It consists of a few simple ingredients and is very easy to make. It doesn’t take long to make a single shot of green tea or a whole pitcher. This is the perfect accompaniment to food for a party when you want to shake things up.

What Do Green Tea Shots Taste Like?

They taste cool and refreshing. The bubbly drink smells and tastes peachy and fruity while the whiskey in it lends a slightly strong taste. You also get some sourness from the lime and lemon sour mix and a dash of sweetness from the soda. Overall, this cocktail tickles your taste buds and leaves you with a refreshing aftertaste.  

How Are Green Tea Shots Made? Classic Green Tea Shot Recipe

Green Tea Shots: How To Make A Green Tea Shot With And Without Alcohol 9

Okay, let’s not keep you in the dark anymore and find out what’s in a Jameson green tea shot. Read on to find out what are green tea shots made of.

To make two shots, the ingredients are:

1  ounce or 15 milliliters of Jameson Irish Whiskey. Try to use this whiskey as after all, it comes from the house that created this cocktail shot. 

1 ounce or 15 milliliters of Peach Schnapps like this. Peach schnapps adds some sweetness and fruitiness to keep things summer fresh. 

1 ounce of Sour mix like this one to make the cocktail have layers of lime and lemony flavor and taste. The sour mix contains equal ratios of lime and lemon juice and syrup is added to it to tone down the sourness. 

A splash of lemonade or lemon-lime soda like Sprite helps to add some sweetness with a zesty flavor. The bubbles from the soda make the Jameson green tea shot wonderfully tingling.

2-4 Ice cubes because you can’t have a summer cocktail without enough ice, ice baby!

It’s important to know how many ml in a shot if you’re planning to make green tea shots for a large group of people.

The things you need are as follows:

Cocktail shaker that you can order online

Bar strainer that’s available in any online store

Shot glasses like these

And finally, the steps:

01 With a few ice cubes shake vigorously the whiskey, peach schnapps, and sour mix in a cocktail shaker.

02 Shake the contents together for around 10 seconds.

03 Using the bar strainer to prevent ice from dropping in, fill your shot glasses with the green tea shot mixture to about 3/4 of the way full.

04 Add a splash of lemon lime soda to the top of each shot.

Wondering where the green tea shot got its name from? Even though the cocktail doesn’t contain any green tea, it’s called so because of its greenish color that resembles brewed green tea. 

How To Make Your Own Sweet And Sour Mix

If you don’t want to buy a sweet and sour mix from a liquor store, it’s a breeze to make it yourself. Here’s what you need to do.

01 Put 3 tablespoons sugar and ¼ cup water in a saucepan and simmer on a low flame until the sugar has dissolved completely. 

02 Put it aside to come down to room temperature. 

03 Take ¼ cup fresh lime juice and ¼ cup freshly squeezed lemon juice – both without pulp and strained – and add a pinch of salt. 

04 Mix the sugar syrup with the lime and lemon juice concentrate.

05 Refrigerate the sour mix in a mason jar. It will stay for up to 10 days. 

Green Shots: The Vodka Version

The green shot is a close cousin of the white tea shot. The only difference in the ingredients is that the white tea shot uses vodka instead of whiskey. Therefore, instead of the pale greenish-yellow color from which it has its name, you get a white tea shot. 

To make a white tea shot, add 1 ounce of vodka, 1 ounce of peach schnapps, ½ ounce of lemon juice, 1/2 ounce of simple syrup, and ice to a cocktail shaker. Shake for 5 to 10 seconds until chilled. The white tea shot resembles foggy tap water once it has been strained and placed in a shot glass. It resembles the kamikaze shooter, which also uses vodka. 

How To Make A Green Tea Shot Without Alcohol

Sometimes, many of us would like to try green shots without alcohol due to health or religious reasons.

In that case, all you need to do is replace the whiskey or vodka with 1 ounce of fresh lime juice for every two shots. Or make it ½ ounce if you’re making a single shot for yourself. Of course, it won’t resemble the classic green tea shot, but you’ll still get a summer cocktail’s peachy, zesty, and fresh tones. 

Other variations of the green tea mocktail include using green tea or coconut water. This way, you get a healthy beverage.

How To Make A Green Tea Shot Cocktail

Want to take things slow and sip a green tea shot instead of downing it in one go? Just turn it into a cocktail by simply mixing the ingredients in a cocktail shaker for a few seconds longer. Then pour the green tea shot into a martini glass or a tall glass with ice cubes and add a splash of lemon lime soda on top to convert it into a green cocktail. You may want to add more ice so that the cocktail doesn’t become warm while you’re taking your time sipping it. 

The ice will make the cocktail not as strong as its concentrated form and easier to sip. For a stiffer drink, simply double the ingredients. 

Tips For The Best Green Tea Shot Recipe

Follow these tips for best green tea shot recipe. 

01 Refrigerate the ingredients (lemon lime soda, whiskey peach schnapps, and sweet and sour mix) beforehand or chill each shot glass for 20 minutes before you mix the cocktail so that it stays cold when served. 

02 Use a sugar-free or diet lemonade or lemon soda if you are watching your weight. 

03 Use whiskey, peach schnapps, and sour mix in a 1:1:1 ratio.

Subs For Green Tea Shot Ingredients And Equipment

If you don’t have the ingredients for the classic green tea shooter recipe at hand or in the store, use substitutes to come as close to the real thing as possible. Here’s a list of the subs of both ingredients and equipment you can work with. 

01 Instead of Jameson Irish whiskey, you can use American or Japanese, or Canadian whiskey. 

02 Use a mason jar or a large glass with a lid if you don’t have a cocktail shaker. 

03 Instead of a store-bought sour mix, you can make your own. 

04 Replace peach schnapps with other variations like strawberry schnapps.

Garnish Suggestions

To set off the pale green-yellowish green shot in the best light, use the following garnish to make each glass stand out in the crowd.

Lime wedge

Zest of lime or lemon

Cucumber slice

Tangerine wedge

Mint leaves with stalk

FAQs

What Is A Green Tea Shot Made Of?

A green tea shot is made of Jameson whiskey, peach schnapps, sour mix, lemon-lime soda, and ice. 

Do Green Tea Shots Get You Drunk?

Is green tea shot strong to get you drunk? For most people, just one ounce or 2 tablespoons of alcohol doesn’t really make them drunk. And in a green tea shot, there is even less alcohol – just ½ ounce or a tablespoon. 

Do Green Tea Shots Have Caffeine?

No, green tea shots don’t have caffeine. 

Are Green Tea Shots Gluten Free?

All the ingredients of a green tea shot are gluten-free. However, the store-bought sour mix may contain gluten so check the label before buying or make your own sour mix. 

Why Are Green Tea Shots So Good?

Green tea shots are so good because they combine the power of whiskey with sugary fruitiness from peach schnapps and the sour taste and zesty flavor of the lemony lime soda. It’s not too overpowering and the fresh fruitiness makes the green tea shot bubbly and refreshing. 

The Sugar Wars: Maple Syrup vs Honey Syrup

Posted on by John Bird

Are you looking for a healthy alternative to sugar? Well, you should; because consuming too much sugar is bad for your health, as you may already know.

The Sugar Wars: Maple Syrup vs Honey Syrup

A diet with high-added sugar has been related to obesity and several other detrimental health effects.

American Heart Association (AHA) recommends only 9 teaspoons (36 grams / 150 calories) or less daily sugar intake for men and 6 teaspoons (25 grams / 100 calories) or less for women.

Also, it’s not as simple to limit added sugar, as it can be found in everything from cereal to yogurt to spaghetti sauce.

But some of you may be thinking, “What if I consume honey or maple syrup instead of regular table sugar? Surely, they are better for me?” That’s a legitimate as well as a confusing question.

Let’s take a look at this science and fact-based comparison of “maple syrup vs honey” to shed some light on the healthy sugar debate.

We’ll also tell you which one is better for your recipes, and which one will cost you less. So, let’s get started.

What Is Honey

The Sugar Wars: Maple Syrup vs Honey Syrup 10

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the nectar of flowers. They store it as a primary food source in wax comb cells in the beehive.

Honey is the only food of bees, and they consume about 8.4 lb. (3.8 kg) of honey to support their flight for one kilometer (km). It is estimated that honeybees visit approximately 2 million flowers per day to collect nectar.

The chemical composition of honey varies, depending on the floral source, but it typically contains about 70-80% sugar, as well as water, pollen, and other trace compounds. The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.

Honey has been produced and consumed by humans for millennia. It has a long history in human culture and has been used as a sweetener in food, as a medicinal remedy, and as an ingredient in cosmetics and other products.

The health benefits of honey have been promoted by traditional medicine for centuries. Honey has been traditionally used to treat a variety of ailments, including sore throat, colds, and stomach troubles.

Some research has shown that honey may have antibacterial and anti-inflammatory properties. Additionally, honey has been shown to boost the immune system and help fight off infection.

Despite its many health benefits, honey should be consumed in moderation. Too much honey can lead to weight gain and other health problems. When buying honey, make sure to check the label to ensure that it is 100% pure and contains no added sugars.

The Origin of Maple Syrup

The Sugar Wars: Maple Syrup vs Honey Syrup 11

Maple syrup is a type of syrup made from the xylem sap of the maple tree. It is a popular food ingredient, used in many recipes and as a condiment.

The production of maple syrup is a two-step process.

  • First, the sap must be collected from the maple trees. This is typically done by tapping the trees and collecting the sap in buckets.
  • Once the sap has been collected, it is then boiled down to concentrate the sugars and create the syrup.

There are several grades of maple syrup, depending on the color and flavor. The most common grades are Grade A and Grade B.

Grade A maple syrup is lighter in color and has a more delicate flavor, while Grade B maple syrup is darker in color and has a more robust flavor.

The good thing about maple syrup is that it includes over 67 different kinds of polyphenols, or antioxidants, some of which have been found to lower inflammation in the body.

Additionally, it has a decent quantity of prebiotics, which are essential for feeding the beneficial bacteria in our gut and maintaining a balanced and healthy microbiome there.

Maple syrup can be used in many ways. It is commonly used as a pancake or waffle topping, in baking recipes, or as an ingredient in savory dishes. It can also be enjoyed on its own as a sweet treat.

If you’re looking to add a bit of vegan sweetness to your life, maple syrup is a great option

Nutritional Profile of Both Honey and Maple Syrup

The biggest difference between these two sugar alternatives lies in the nutritional composition of both. According to the US Department of Agriculture (USDA) National Nutrient Database,

1 tablespoon of honey contains –  

  • 17 grams of carbs
  • 17 grams of sugar
  • 0 fat
  • 0 protein
  • 64 calories

1 tablespoon of maple syrup contains –

  • 13.5 grams of carbs
  • 12 grams of sugar
  • 0.1 grams of fat
  • 0 protein
  • 52 calories

Let’s break down these numbers and their nutritional worth based on the essential nutrients of our body – carbs, lipids, vitamins, and minerals, for a better understanding.

Carbohydrates

One tablespoon of pure maple syrup contains around 13-14 grams of carbohydrates, or 85% sugar, mostly in form of sucrose, glucose, and fructose. It has a 54 glycemic index, which includes low and medium GI meals.

A tablespoon of honey has 17 grams of carbs, with more than 90% of them being sugar. Most of the sugar in honey is fructose, with very little glucose and much less sucrose. Compared to maple syrup, it has a slightly higher average glycemic index (60).

Due to its lower carbohydrate sugar content and lower fructose content, maple syrup is the most nutrient-dense of the two. As you are aware, foods rich in fructose may be harmful to your health, namely to your heart and liver.

According to studies, fructose may increase your low-density lipoprotein levels, causing fat to build up in your body and increasing your risk of obesity, type 2 diabetes, cardiovascular disease, high blood pressure, and non-alcoholic fatty liver disease.

That’s why, when comparing the fructose content of honey and maple syrup, maple syrup is far safer to eat.

Fats

Both varieties have extremely little to no fat. Only 0.1 grams of fat, including trace levels of saturated, monounsaturated, and polyunsaturated fats, may be found in a tablespoon of pure maple syrup. There are no fats in honey.

Minerals and Vitamins

Honey has more vitamins than maple syrup, whereas maple syrup has more minerals.

Vitamins C and B6 are only mildly present in honey, but they are both lacking in maple syrup. Vitamins B3 (niacin) and B5 are among the additional b vitamins in honey. Vitamins B1 and B3 are found in tiny concentrations in maple syrup but not in honey.

However, none is sufficiently stocked with the vitamins B12, B9, D, A, E, or K.

Manganese, which is great for your bones, makes up over 33% of the minerals in maple syrup, which has a very high mineral concentration (10 times more than in honey). Iron, calcium, sodium, potassium, magnesium, copper, and zinc are some of the other healthful nutrients found in syrup.

In comparison to maple, honey has far lower salt concentrations and only trace levels of zinc, iron, potassium, copper, and phosphorus. On the plus side, it contains fluoride, which is good for your oral health and is absent from maple.

Additionally, honey has more than three times as much riboflavin as maple syrup. There is no winner in this area.

Choose whichever you like since they both have advantages and disadvantages and none of the vitamins or minerals are present in considerable quantities.

Calories in Honey vs. Maple Syrup

Both have carbohydrate content, which provides calories. In comparison to the 64 calories in one tablespoon of honey, maple syrup has just 52 calories per serving.

However, a cup of maple syrup has 819 calories as opposed to 1031 calories in honey when taken in large quantities, such as when cooking or serving delicacies.

If you use the same quantity, maple syrup would be a better option for those of you trying to lose weight since it has fewer calories and less sugar.

However, you may choose honey depending on your diet as it complements low-fat diets, while maple syrup is a great option for low-calorie, low-carb, and low-glycemic index diets.

Health Benefits of Pure Maple Syrup vs Honey

Let’s go on to the article’s most important section and see which of the two has more health advantages.

Cardiovascular Health

The antioxidant activity of both honey and real maple syrup is in the middle range.

These organic sweeteners may work in preventing blood clots, heart disease, chronic diseases, cancer, and other illnesses since they have been found to protect cells from oxidative damage.

Darker maple syrup was shown to have more antioxidant effects than clear maple syrup as well as honey.

One antioxidant included in maple syrup is glucitol-core, which contains Gallotannin (GCG). These polyphenols can neutralize free radicals.

Different types of honey obtained from various flowers have variable antioxidant capacities due to their distinctive phenolic profiles.

Diabetes

Honey and maple syrup both have natural sugar in them.

In one trial, honey reduced triglycerides in individuals with hypertriglyceridemia and low-density lipoproteins in those with hyperlipidemia.

Artificial honey, on the other hand, has the opposite effect.

Real maple syrup has a modest advantage over sucrose as a natural sweetener since it has a lower glycemic index and is thus better for you if you have diabetes or blood sugar issues, according to studies.

Inflammatory Disease

Maple syrup may be beneficial if you have certain conditions, such as inflammatory bowel disease.

According to studies, maple syrup includes the chemical quebecol, which lessens the symptoms of inflammatory diseases. Due to the sort of sugars, it contains, honey is not the best solution for this problem.

Maple Syrup vs Honey: Taste, Preparation, and Cooking

These two natural sweeteners have a unique flavor and can be used in a variety of ways. But which one is better?

Taste

It depends on your personal taste preferences. Maple syrup has a more complex flavor, with hints of caramel and vanilla.

Honey, on the other hand, is more straightforward and has a more intense sweetness.

Both these items taste great when used to sweeten granola, muesli, baked goods, salad dressings, cereal, and more.

Preparation

Preparation-wise, maple syrup is the clear winner. It’s much easier to work with and can be used in a wider variety of recipes.

Honey can be difficult to work with and is often more expensive.

Cooking

Both honey and unadulterated maple syrup can be used in cooking, but they have their benefits and drawbacks.

If you’re using raw honey in place of maple syrup, you may need to use less since it’s sweeter per tablespoon than sugar.

Contrarily, maple syrup often has a pronounced maple taste. It’s also a bit more acidic. Expect some alterations in the taste of your dish if you use it as corn syrup or sugar substitute.

Maple syrup also tends to hold up better under high heat, so it’s the better choice for cooking at high temperatures.

Should You Use Honey or Maple Syrup in Place of Sugar?

It depends on what you’re looking for, but both maple syrup and honey on their own are better natural sweeteners than refined white sugar or artificial sweeteners, having a lower glycemic index than ordinary sugar.

When it comes to ‘maple syrup vs honey’, it is difficult to say that one of these is better for your health than the other, and therefore is healthier.

Honey contains some vitamins and nutrients that maple syrup does not contain. But maple syrup has fewer sugar content, calories, and carbs per serving.

Also, it has a higher concentration of antioxidants and minerals which can help to protect your cells from damage.

For this, we would consider maple syrup as a better alternative to sugar, if we had to choose one over another.

However, there are many different types of honey, and some are healthier than others. Likewise, there are many varieties of maple syrup, and they vary in their health benefits as well.

Moderation Is Key

Be aware that maple syrup and honey should still be consumed in moderation before you go crazy adding them to everything you eat. In the end, sugar is sugar, and both honey and maple syrup contains a lot of it.

Strong evidence suggests that consuming more simple sugar increases the risk of obesity, type 2 diabetes, metabolic syndrome, certain malignancies, and cardiovascular disease.

According to functional dietitian nutritionist Jenna Volpe, “those who need to control their blood sugar should treat honey, maple syrup, and table sugar very similarly in that they are all still sugar, and all of these sweeteners will elevate blood sugar to some level.”

And if you already don’t use any sweeteners, there’s no need to start including them in your diet. According to Rachel Fine, ” Honey and maple syrup should not be considered ‘sources of antioxidants,’ but rather as a pleasant supplement to meals once in a while.”

FAQs

Can maple syrup be creamed like honey to smooth crystallization?

Can maple syrup be creamed like honey to smooth crystallization?

Can maple syrup be creamed like honey to smooth crystallization?

Yes, maple syrup is safe for bees. Beekeepers often use maple syrup as a sugar source for their bees, and it is a common ingredient in many bee-friendly products.

Can I replace maple syrup with honey?

Technically maple syrup is a good substitute for honey; however, it is not a 1:1 replacement. Because of maple syrup’s thinner consistency than honey, your recipe won’t come out exactly how you want. But you can make honey pourable like maple syrup for recipes by thickening it with apple juice. That would be reasonably close.

Demerara Sugar Substitute: What to Use Instead of Demerara Sugar

Posted on by John Bird

If you’re looking for substitutes for demerara sugar, we’ve got you covered. We list down every substitute you can use instead of demerara sugar in our article today.

Demerara Sugar Substitute: What to Use Instead of Demerara Sugar

Looking for something to use instead of demerara sugar? You’re in the right place. Today, we’re covering some of the best substitutes for demerara sugar – from muscovado to regular brown sugar. Let’s dive in!

What is Demerara Sugar?

Demerara sugar is under brown sugar. It’s made from sugar cane, and is characterized by its coarse grain and crunchy texture. As a large-grain sugar, demerara sugar is best for adding the crunch you need for baked goods! It’s also used as a topping and sweetener for beverages.

It has a rich flavor profile, with a caramel or toffee flavor. It also originates from the British colony of Demerara, which is now known as Guyana. If you need to know more about this sugar, we have some information right here for you.

However, you may be needing a demerara sugar substitute. Luckily, we have a list for you!

Substitutes for Demerara Sugar

01 Raw Sugar or Turbinado Sugar

Turbinado sugar is partially granulated sugar that is coarse in texture. It’s actually quite close to demerara sugar’s crunchy texture, so this sugar is a pretty good subtitute!

It retains some natural molasses, so the flavor profile is also caramel-like with a subtle molasses flavor. If you’re looking for turbinado sugar, you might know it as raw sugar! However, don’t be fooled – true raw sugars isn’t quite healthy for consumption, so turbinado sugar has to undergo some more processing.

This demerara sugar substitute is great for toppings, mixing in with pastries, and as a sweetener for coffee and tea.

02 Light Brown Sugar

This type of brown sugar has a lower amount of molasses content. Light brown sugar has a golden brown color with a milder taste.

Light brown sugar an all-around substitute for many recipes, and it usually results in moist, delicious pastries. Light brown sugar is also great as a crunchy topping! All in all, if you’re looking for a quick substitute for demerara sugar, light brown sugar is the way to go.

03 White Sugar or Granulated Sugar

Made from refined sugar cane or sugar beets, this popular white sugar is the one you usually find in grocery stores. If you’re curious, granulated sugar is also known as table sugar or refined white sugar! Granulated sugar is typically used as a sweetener for baked goods, savory dishes, and different beverages.

White sugar typically comes in four types: granulated sugar, caster sugar, powdered sugar, and sugar cubes. These are all good demerara sugar substitutes!

Granulated sugar doesn’t have the molasses flavor we know and love. In fact, all the molasses has been processed out of granulated sugar. Granulated sugar or white sugar is great for drinks and sprinkling into food.

Caster sugar is a more refined sugar with smaller crystal sizes. Like granulated sugar or white sugar, caster sugar best for sweetening cold drinks and incorporating sweetness into desserts like meringues.

Powdered sugar, or confectioner’s sugar, is a specialty sugar typically used in baking. Unlike regular sugar or white sugar, it’s ground to a powder and mixed with cornstarch to prevent caking!

Sugar cubes, meanwhile, is just white sugar pressed into cubes, used to sweeten hot drinks.

04 Sanding Sugar or Sand Sugar

Sanding sugar is a type of large-grain sugar and is similar to decorating sugar. It’s used as a sweetener and topping for most baked goods! Sanding sugar is also typically made from dried sugar syrup or turbinado sugar. You can combine gel food coloring and turbinado sugar before going through the refining process to make sand sugar.

After, you can put it in an airtight container. Like all demerara sugar substitutes, you should store it properly in a cool, dry place!

05 Muscovado Sugar

Muscovado sugar is a type of unrefined sugar that retains all the molasses possible! It’s minimally processed, has large crystals and typically comes in a golden brown color that is slightly darker than most sugars. Like demerara sugar, the sugar crystals are large-grain and it also has a toffee-like flavor.

While it has the same nutritional content as white sugar, this natural sweetener comes with more minerals, like magnesium, potassium, calcium, and iron. It also comes with antioxidants!

It has more health benefits, but don’t be fooled – it’s still sugar, and sugar intake is best taken in moderation.

06 Raw Cane Sugar

If you’re looking for the most natural, unrefined sugar there is, you can look for raw cane sugar. It comes in a variety colors, which can be dark brown or colorless. It’s sweet, with a subtle molasses flavor. The milder flavor from molasses is great as a sweetener for most beverages!

Demerara sugar is under raw cane sugar, but there are other sugars in this type that can be used as a demerara sugar substitute. Turbinado and evaporated cane sugar are part of it!

07 Dark Brown Sugar

This type of sugar comes in a darker golden brown color! Dark brown sugar has a rich flavor and nearly double the amount of molasses in comparison to other sugars. Dark brown sugar also has the toffee flavor we all know and love about demerara sugar, making it a good substitute.

08 Maple Sugar

Maple sugar is commonly found in Canada, but you can also make it yourself at home! It’s. form of natural sweetener that is made from maple syrup. You can add maple syrup to a saucepan over medium-high heat until it reaches 260 degrees Fahrenheit. Once it reaches the desired temperature, you can remove the pan from the heat.

Stir until the maple syrup transforms into sugar crystals. It will have a delicate texture. You can use a food processor to get the clumps to form crystals and turn it into a more granulated sugar.

09 Coconut Sugar or Coconut Palm Sugar

Looking for vegan sugar? Coconut sugar may be the one for you! It comes from the sap of a coconut palm tree, not the coconuts themselves. Aside from being plant-based, it’s also minimally processed, and has a lot of health benefits!

Coconut sugar can help prevent low blood sugar, hypoglycemia, and blood sugar spikes. It has a coconut flavor that you’ll love!

Where to Use Demerara Sugar

Demerara sugar can be added to your favorite beverages, like tea and coffee. Like other types of sugar, it’s also a great addition to many pastries and savory dishes.

Health Benefits of Demerara Sugar

Health Benefits of Demerara Sugar

01 Has Vitamins and Minerals

Demerara sugar has molasses, which doesn’t just contribute to the molasses flavor – it’s also packed with vitamins and minerals, too! Calcium, iron, and vitamins B and B5 are only some examples. As a result, you won’t have to suffer from vitamin B depletion, and you get to benefit from certain nutrients, too!

02 Has Little Processing

Unlike other types of sugar, demerara sugar is a healthier alternative and undergoes minimal processing. Raw sugar, among all types of sugar, retains nutrients, vitamins, and minerals. With the minimally processed demerara sugar, you get to enjoy health benefits!

03 Helps in Nourishing the Skin

Aside from being a good ingredient in most recipes, demerara sugar is also great for your skin! It can remove dead skin, for one thing, without causing tears. It also contains glycolic acid, which can help in skin regeneration.

Yes, you can use it as an exfoliant, but you can also use demerara sugar as a skin moisturizer. It can keep your skin properly moisturized and hydrated.

04 Promotes Better Immunity

Unlike white sugar or granulated sugar, demerara sugar doesn’t affect the metabolization of calcium. Plus, aside from it boosting your immunity, it can keep you healthy and not result in any side effects.

05 Reduces Inflammation in the Body

As an all-natural substance and unlike other types of sugar, demerara sugar doesn’t trigger any bacterial infection in the body. It’s a good substitute for anti-histamines!

How to Store Demerara Sugar

You can store sugar in an airtight container. Keep it in a cool, dry place in your pantry, and make sure moisture doesn’t get in! Any kind of moisture with granulated sugar can make it clumpy.

Demerara Sugar Recipe

Looking for some demerara sugar recipes? We’ve got you. You can substitute other sugars for this recipe – either substitute granulated sugar or use popular sugar alternatives like raw sugar, brown sugar or coconut sugar.

Chocolate Chip Muffins

What You Will Need:

This recipe calls for demerara sugar or brown sugar, among other alternatives, flour, baking powder, butter, eggs, buttermilk, vanilla extract, and semi-sweet chocolate chips.

Step 1:

Start the recipe by preheating the oven. Line a baking tray with parchment paper.

Step 2:

Mix flour, baking powder, baking soda, salt, and chocolate chips together in a mixing bowl.

Step 3:

In another bowl, mix melted butter, brown sugar, eggs, and vanilla extract together. Slowly fold the dry ingredients into the wet ingredients.

Step 4:

Pour the batter into 12-muffin cups and bake for around twenty minutes. Let cool and serve warm.

FAQs:

Is demerara sugar good or bad for health?

Demerara sugar is good for your health as long as it’s taken in moderation. You can find demerara sugar to be beneficial as long as you control your portions!

What is the difference between white sugar and demerara sugar?

White sugar and demerara sugar actually have the same caloric content! However, white sugar is more refined, and demerara sugar has more trace minerals in it, which leads to many health benefits.

Can demerara sugar be used for cooking?

Yes, demerara sugar can be used for cooking! It can also be used for baking and as a general sweetener for beverages and food.

How Many Ml In A Shot? Find Out Everything You Need to Know

Posted on by John Bird

You’ve never thought to measure before, but now the question’s stuck in your head: how many ml in a shot is there? We find that out today! Dive into our article below to know how many ml is in a shot – and how it can differ.

How Many Ml In A Shot? Find Out Everything You Need to Know

What is a Shot?

A shot is a measurement of alcohol. A shot is typically served cold, typically consumed quickly, and typically served neat. A shot of liquor can be consumed on its own, or mixed with other drinks, like lemon juice or a lemon drop, among syrups, other liquors, or juices.

Just be careful – too many shots can get you drunk!

How Many Ml In A Shot?

It’s pretty straightforward. In one shot glass, there’s around 44 ml or 1.5 ounces.

However, this measurement still varies. How much liquor you put in depends on the type and size of shot glass you use, the type of shot, and the country the shot comes from. So, to clear up all the confusion, we’ve compiled a list of the glass types, shot types, and factors that affect a single shot below:

Standard Shot Glass

In a standard shot glass, a single shot is 1.5 ounces. This is the norm for most people!

Tall Shot Glass

A tall shot glass isn’t just taller, it’s also narrower. You may know these shot glasses as shooters. They can hold more alcoholic beverages than your usual shot glass, so a single glass may have around 2 ounces in a shot.

Rounded Glass

A rounded shot glass features curved sides. As a drinking glass, it’s more popular in Europe than anywhere else! While a small glass, it can fit a half of a shot to a double shot.

Fluted Glass

At the base of the glass, glass blowers incorporate some fluting that earns this type of shot glass its name. Flute glasses are small glasses with this fluting, and can hold anywhere from half a shot to a double shot.

Pony Glass

A pony shot glass is a small glass that’s typically used for mixing drinks in a larger glass. As a result, they hold a lesser amount of alcohol and only holds one ounce in a a shot.

Cheater Shot Glass

Watching your alcohol consumption? Or maybe you’re a barista looking out for a patron. This cheater glass makes sure the drinker only consumes around an ounce of alcohol, while the shot glass itself gives the illusion of a normal shot glass.

You can get your own cheater shot glass here.

Jigger

A jigger is a measuring tool for liquor, which is in an hourglass shape. One end of the jigger can measure 1.5 ounces, while the other end can measure a double shot or 3 ounces. It depends on the style and type of jigger the bartender has!

Want your own? Get a jigger here!

Whiskey Glasses

For whiskey glasses, the standard pour is around 44 ml. How much alcohol depends on the kind of pour you want. If you want a double or twice the amount of alcohol, it’s 88 ml, and 59 ml for an on the rocks or neat pour.

Types of Shots

How Many Ml In A Shot? Find Out Everything You Need to Know 12

Single Shot

One shot is precisely 1.5 ounces or 1.5 fluid ounce, or 44 ml. You can easily finish a shot in one gulp! However, there are some countries that dictate that a single shot is one fluid ounce only, while some states vary it from 33 to 44 ml.

Double Shot

It’s pretty easy to tell whether you have a single or double shot. While three ounces would make sense as a double shot count, it can be anything at two ounces or more. Measuring a double shot precisely isn’t anywhere in the books!

Half Shot

Half a shot should be around 22 milliliters, or half the standard shot you would expect from bartenders.

Measuring Out Your Shot

Don’t have a jigger? Don’t worry. You can measure a shot without it! Maybe you don’t have a shot glass either – but you can have the right measure without a shot glass, too. We have some tips and tricks for you below:

Using Four Counts

Want to free-pour your shot? Free-pour any alcohol with the four-count method. Simply count from one to four as you pour your glass – you’ll end with just the correct amount. Try free-pouring at your next cocktail party!

Using Medicine Cups

Use the measuring lines in your medicine cup! You’ll find that most medicine cups work well as a way to fill up your shot glass slowly and accurately.

Using Measuring Spoons

Got measuring spoons lying around? How much alcohol you need can be measured with measuring spoons! Take one for the fluid ounce you need and measure out how many tablespoons you need for your shot. No bar spoon needed!

Using Measuring Cups

Like with medicine cups, you can use any old measuring cup you have in your kitchen to measure liquor accurately! Look for the lines once again and measure accordingly.

Using Measuring Shot Glasses

Have a jigger at home? Or maybe you’ve got one of those measuring shot glass graduated in smaller units. These tools can help in measuring out any mixed drink or liquor you’ve got, from Baileys Irish Cream to a vodka shot.

Factors That Affect The Size of Your Shot

There are some factors to consider when looking into how many ounces or how many ml you’ve got in a shot glass. In fact, how many ml in a shot glass can vary from country to country! Take a look below:

Glass Style and Size

Of course, the size of your shot glasses will affect how many ounces or ml there will be in a shot. If you don’t measure a shot out beforehand and free-pour, you might find yourself either with a larger or smaller amount of alcohol in your shot glasses!

Country

Believe it or not, what the country fluid ounces/milliliters dictates a shot to be is different! For example, Australia, Japan, and India measures their shot glasses by exactly one fluid ounce. Meanwhile, Russia has 1.7 fluid ounces, while the UK only has 25 ml.

Some of them favor a pint glass, stemmed flute glasses, and pony glasses, too! So, the options for shot glasses and sizes vary.

How Many Ounces In A Shot?

In a shot, you can expect around 1.5 fluid ounces.

Why Do We Call Drinks Shots?

Why do we call small amounts of liquor “shots” anyway? It’s been around since time immemorial, and there are many rumors going around about its origins. One popular one involves the fact that a .45 gun cost 12 cents, the same as a glass of whiskey. If a patron was low on cash, he would exchange his gun for a “shot” of whiskey.

However, this remains a rumor! The first recorded use of “shot” comes from the 1630s, in an autobiography by a Reverend Oliver Heywood. In 15th century England, a shot also meant “a charge to be paid” when paying a bill at the bar.

If you want to read more, you can find out the meaning of cocktails here.

How Many Shots Will Get You Drunk?

How Many Ml In A Shot

How many shots can get you inebriated? If one shot is at 1.5 fluid ounces, how many of these can you take before you become intoxicated?

Well, it’s easy to figure out – but it also depends on a number of factors. The factors include your genetic predisposition, medical condition, whether or not you’re drinking on an empty stomach, using other substances, and what kind of alcohol you’re drinking.

On average, drinking at a moderate pace will have you drunk in 30 to 35 minutes.

In general, due to hormones and genes, women are more predisposed to react to alcohol. Your genetic makeup, however, can dictate how much tolerance you have to alcohol. Whether or not you’re on any kind of drug can also dictate how you react to alcohol. Drugs and alcohol interaction can be uncomfortable, with several side effects.

A full belly will also help in tolerating alcohol better. If you’re going out to drink, make sure to eat at least an hour before consuming any alcohol! An empty stomach will emphasize all side effects, symptoms, and the feelings of a hangover.

Generally, the more you consume liquor, the longer it will take to sober up. It also depends on how you pace yourself and the above factors we mentioned as well! If you want to sober up, we advise eating food, drinking water, and, if you’re still drinking, pacing yourself to one shot per hour.

Hangover symptoms take a while to wear off, so you have to be sure to patient with yourself!

The Verdict: How Many Ml In A Shot?

So, finally: how many ml is in a shot? Well, most places will have it at 1.5 fluid ounces or 44 ml. However, you can expect it to be around a fluid ounce or 1.7 fluid ounces in some countries. You also have to remember that for most bars, they will have different shot glasses that can affect the amount of alcohol you get!

FAQs

How many ml makes a shot?

Normally, around 44 ml makes a shot. However, it can vary from country to country, and from bar to bar! The type of shot glass used will also affect the amount of alcohol you get. A single shot, country to country, will vary. There will be some places that have shot sizes twice the size of your normal shot!

How many ml in a shot in the UK?

The types of shot glasses used in the UK will vary, but generally, the UK will only have 25 ml.

Is 50ml a full shot?

A full shot would be around 44 to 50 ml.

How many shots are there in a bottle of whiskey?

How much alcohol you get would be measured by bottle, ml, fl, oz. In one bottle of whiskey, there would be around 16 shots in a bottle.

Shucked Oysters: What You Need to Know

Posted on by John Bird

Shucking is the process of delicately opening up shells to reveal the fresh oyster meat inside. Shucked oysters are oysters that have gone through this process!

What Are Shucked Oysters?

However, we know you have more questions about this seafood. So, let’s get into the entire process of shucking and cooking oysters in this article!

How to Shuck Oysters

01 Choose Your Tool

You can use different tools to shuck food like oysters. Ideally, you should use an oyster knife, but you can also use a table knife or a flat-head screwdriver.

02 Prepare Your Workspace

Fill a bowl with ice water and submerge the oysters in them. Fill the second bowl with crushed ice and salt – this is where your fresh shucked oysters will go. The kitchen towel will hold the fresh shucked oysters.

03 Hold, Twist, and Pry

Hold the oyster knife into the hinge of the oyster. Once the knife tip is in place and wedged in between the oyster, twist and rotate to pop the shell. Pry and rotate the knife to fully separate the top shell from the bottom. Sever the muscle and free the oyster from the bottom shell.

How to Cook Oysters

Shucked Oysters: What You Need to Know 13

With fresh oysters shucked daily, there are a lot of recipes you can try. We discuss some of these recipes below:

Broiled Oysters

Melt butter, olive oil, and breadcrumbs over medium heat. Stir in oyster liquid. Place fresh shucked oysters in a baking sheet with rock salt and spoon breadcrumb mixture over each oyster. Broil on medium heat for five to six minutes until the color quality is golden brown.

Fried Oysters

Gather some paper towels on a plate and let the oysters dry. In a medium-sized bowl, beat eggs and let oysters rest in it for ten minutes. Combine flour, cornmeal, sugar, pepper, and salt in another medium bowl. Dip each oyster into the egg mixture and flour mixture and fry in oil until golden brown. Congrats, you’ve got fried oysters!

Oyster Stew

Make this seafood stew easily! Simply drain oysters – but reserve the freshly harvested oyster liquid. Melt butter on medium heat and add garlic and spices. Add milk, parsley, and oyster liquid. Add sweet, quality oysters until everything is cooked!

FAQs:

Are shucked oysters still alive?

Yes, shucked oysters are still alive.

How long after an oyster is shucked can you eat it?

It’s best to eat a shucked oyster fresh or immediately after being shucked. However, upon receiving shucked oysters, the freshness can last ten to fourteen days.

Can you eat shucked oysters raw?

If the oysters are shucked daily by yourself, yes, you can eat them raw as you’re assured of their freshness. If you’re eating fresh pre-shucked oysters, you may be more susceptible to certain ailments. Be careful with canned oysters!

Does Cornstarch Go Bad? Everything You Need to Know About Spoiled Cornstarch

Posted on by John Bird

Wondering if your cornstarch has gone bad? We answer everything you need to know about cornstarch and more in this article!

Does Cornstarch Go Bad?

If you’ve had corn starch in your pantry for a while now, you may be wondering: does cornstarch go bad? You don’t want expired corn starch in your meals, and if you’re a huge fan of cornstarch, you don’t want it spoiling the taste of your food.

Now, you’re filled with all these questions: how long does cornstarch last? Can it go bad? What happens to your old cornstarch?

You’re in luck, however: corn starch actually doesn’t go bad naturally! It has an indefinite shelf life – unless certain circumstances happen. Read on to find out everything you need to know if your cornstarch has gone bad, and what to do to store it properly.

What is Corn Starch?

Corn starch is a kitchen staple typically used as a thickening agent for most sauces, soups, and gravies. It’s a fine white material with a powdery texture and neutral flavor! It’s made from the endosperm of corn kernels, and is naturally gluten-free.

Does Cornstarch Go Bad?

Cornstarch has an indefinite shelf life. However, there are certain circumstances where cornstarch can go bad. For example, pantry bugs inside the cornstarch container can make it go bad, along with moisture exposure. Unlike baking powder and baking soda, it also doesn’t lose potency with time.

How to Tell if Cornstarch Has Gone Bad

Does Cornstarch Go Bad? Everything You Need to Know About Spoiled Cornstarch 14

Worried that your cornstarch has gone bad? Despite its long life, cornstarch can go bad under specific circumstances. Here’s how to tell if your cornstarch package has gone bad over time:

01 Mold Has Formed

Mold, like all food, is pretty easy to spot with cornstarch. Look out for gray or green mold forming anywhere in your cornstarch container. Moldy food can have mycotoxins, which can cause diseases in the person consuming them. Don’t go about cooking with moldy cornstarch!

To avoid mold from happening again, make sure your cornstarch is stored properly and away from moisture.

02 Bugs Have Appeared

Bugs anywhere near your food is not a good sign. While small, these bugs are typically dark brown or black in color, so it will appear emphasized in the white color of the cornstarch. These bugs can bring harmful bacteria to your cornstarch, and may leave larvae and eggs.

To be sure your foods won’t be spoiled and your health won’t be in danger, throw away bug-infested cornstarch once you notice bugs in them!

03 It May Have a Bad Smell

If the signs of cornstarch going bad can’t be seen with the eyes, go for the smell. If you’ve stored cornstarch for a long time with the rest of your food in your pantry, give it a sniff test.

Pure cornstarch will have a corn’s smell. Spoiled cornstarch, meanwhile, will have a strong, unpleasant scent. Despite the very long shelf life of cornstarch, there’s still a possibility it might have gone bad. So go ahead, smell your cornstarch to make sure!

04 There’s a Sour Taste

At this point, your cornstarch may have checked out on everything. It has no mold, bugs, or a bad smell. However, if you want to be completely sure your cornstarch is okay to use for cooking food or adding to a sauce recipe, taste it.

Pour at least a fourth of a tablespoon of cornstarch and put it into your mouth. If the cornstarch powder tastes sour, it’s a sign that you should throw the cornstarch out – and not incorporate it into any food recipe.

05 The Cornstarch Is Lumpy

Lumpy cornstarch doesn’t mean you throw it to the trash bin right away. It is a sign that moisture has gone into your cornstarch to make it lumpy in the first place! Mold may start to form soon.

The easiest – and quickest – solution to this is to cook the cornstarch right away into your foods. Don’t leave it hanging around for the powder to form mold and make it go bad.

How to Store Cornstarch Properly

Now that you’ve identified how to tell if cornstarch has gone bad, let’s talk about how you can avoid this predicament in the first place. For one thing, you have to think about proper long-term storage.

If you want the cornstarch shelf life to stick around for as long as possible, proper storage is a must. Here’s how you can do just that:

01 Go For Airtight Jars

An airtight container for your cornstarch is your new best friend. You want to keep it away from all possible moisture – whether its warm water or cold water. It also keeps pantry bugs, strong odors, and insects at bay!

02 Look for a Cool, Dark Place

Exposing your jar to direct sunlight or extreme temperatures is never a good idea. The shelf life of cornstarch may shorten then! Instead, look for a cool, dark place in your pantry where you can store your cornstarch inside.

03 Keep Moisture Away From Cornstarch As Much As Possible

Don’t leave your cornstarch exposed to room temperature for too long, and don’t let any kind of hot water or cold water to come into contact with your cornstarch. Once you get your cornstarch wet, you’re exposing it to mold and shortening the shelf life of cornstarch itself.

Can You Freeze Cornstarch?

Now you know how to corn starch is stored properly, but is there another way that you can extend its shelf life? For example, can you freeze corn starch to make it last longer?

Yes, you can store your corn starch by freezing it. However, it’s not recommended to store cornstarch in this manner. Instead of having a good thickening agent at your disposal, when you store cornstarch in your freezer, it will make whatever sauces or gravies you make spongy.

The same goes for anything you do make with corn starch. When heated, the starch molecules bond and expand. When frozen, the thickening agent loses its touch once thawed.

If you want something with thickening power for your cooking recipes that you can freeze, go for flour instead. Mix some flour with butter to create a roux that can thicken your soups and any sauce you have in your cookbook. There are a few catches to substituting cornstarch with flour, but it works fine for most foods!

How Can You Eat Cornstarch?

Cornstarch can be eaten in small quantities and in moderation. However, you shouldn’t consume it raw! You can be exposed to digestive disorder symptoms such as gas and bloating. It may also cause harmful side effects if the raw cornstarch has bacteria in it.

It’s best eaten when mixed with other food, typically as a thickener. With that, let’s move on to the uses of cornstarch below:

Uses of Cornstarch

  1. Use It as A Thickening Agent
    For most recipes, cornstarch is used as a thickening agent. How this happens is actually quite cool science: starch molecules bond and expand like little sponges. Cornstarch has a lot of hydrogen molecules that bond with water. These hydrogen molecules expand in volume especially when it simmers.To use it for foods like sauce, soups, and gravies, you can add a tablespoon of cornstarch powder per cup of the sauce, soup, or gravy. Add some water to make a slurry and then a paste.By this time, the food you’re making should have hot, simmering liquid already. Add the cornstarch to the foods and bring to a boil until all starchy taste has melted away. Be careful about the time that you cook your food – you don’t want it to thin out again!
  2. Try It as An Egg Substitute
    As cornstarch can thicken pretty much anything effectively, it’s also a good substitute for a lot of foods, including eggs! When you mix the powder with water, the result is an eggy, viscous substance. Two tablespoons of cornstarch per three tablespoons of liquid will get you an eggy result.So, if you ever find yourself lacking eggs for baking or cooking, you can use a cornstarch mixture instead.
  3. It’s a Cost-Effective Remedy for Your Skin
    With cornstarch, you can whiten your skin, help it retain moisture, or use it for your skin allergies. You would need a mixture of milk, egg white, honey, and brown sugar for some of these remedies, but they’re all ingredients that can be found in your pantry!Overall, cornstarch can help you improve your skin’s health. Give it a go today!
  4. It’s Natural Starch for Your Clothes
    You don’t have to keep buying spray starch or send your clothes off to the cleaners every week. Make your homemade starch at home with cornstarch! Just mix cold water, cornstarch, and essential oils in a spray bottle and get to spraying. It’s a modified starch spray you can have in no time at all.
  5. It Can Be Used as Dry Shampoo
    Mix a quarter of baking soda and a quarter of cornstarch in a big mixing bowl. Transfer to a large shaker and you’ve got yourself some good dry shampoo! It will absorb all the dirt, oil, and grease you need gone from your scalp.
  6. Remedy Sunburn Pain
    Got some painful sunburned spots? Cornstarch can remedy those for you. Dab a cornstarch and water paste on the spots and it’ll be quite a comfort!
  7. Make Baked Goods
    Cornstarch is a good ingredient for baking, as it provides more structure for your baked goods. Again, it should be turned into a slurry before adding it to your baked goods.
  8. Create Crispy Coatings
    Aside from baking, frying is also great with cornstarch! You can use it to coat anything you might be frying, and it also absorbs less oil along the way. Coat the dish lightly before putting it into the frying pan.

Substitutes for Cornstarch

01 All-Purpose Flour

All-purpose flour is the white wheat flour we all use for a variety of baked goods! However, you should be careful as it causes sudden spikes in your blood sugar level. Don’t use too much when substituting it for cornstarch when you thicken sauces!

If you have diabetes or any underlying conditions that could be worsened by using all-purpose flour in your foods, use the rest of the substitutes we included in this list instead.

02 Rice Flour

This substitute comes from finely milled rice. It’s used in a variety of dishes, including rice cakes, noodles, and other pastries. It’s also a great cornstarch substitute! Its thickening power is half of that of cornstarch. For the best results, you have to go ahead and take two tablespoons of rice flour for every tablespoon of cornstarch that you use.

03 Arrowroot Powder

Arrowroot is another ingredient you can use to thicken any recipe! If you want to keep the shine and color of your food, arrowroot is a good ingredient to have in a container. It’s white, fine, and is flavorless.

To activate the thickening powers of arrowroot, however, you have to cook it over low heat. High temperatures can weaken and diminish

To substitute for cornstarch, you have to double the quantities. If you take a spoonful of cornstarch from the container, you have to take two spoonfuls of arrowroot powder.

04 Potato Starch

This starch is typically used for gluten-free baking, or as a thickener for different recipes. As a result, it’s a pretty good substitute for cornstarch! You can substitute it with a 1:1 ratio, so one tablespoon of cornstarch is equal a tablespoon of potatoes’ starch as well.

05 Tapioca Starch

If you’re looking for another starch for gluten-free baking, tapioca is the one to choose! It’s also good for creating crispy textures, thickening stews and sauces, and even pie fillings.

Does Cornstarch Lose Effectiveness Over Time?

Unlike other products, cornstarch won’t lose its effectiveness over time. You can use it with the same power as before no matter how long of a time has passed! Keep it safe from moisture in your container and it will have the same power over time.

How Long Does Cornstarch Last?

How long does cornstarch last? As long as you keep your cornstarch in an airtight container in a dark place by the kitchen cabinet, corn starch will last for a long time! If you don’t have moisture coming into the container your corn starch is in, your cornstarch will last long beyond its best-by date.

Is Corn Syrup, Corn Starch, and Corn Flour Gluten-Free?

Yes, any products made from corn is naturally gluten-free! That includes corn syrup and corn flour, too. If you’re planning to go on a gluten-free diet or if you have gluten sensitivity, you can definitely buy cornstarch and keep it as one of your staples.

Is Cornstarch Bad For You?

Bad cornstarch isn’t exactly a thing! Keeping yourself to small servings of cornstarch is not a bad thing, but large servings won’t do you any good. They have a lot of carbohydrates, and not a lot of nutrients.

FAQs:

How can you tell if cornstarch is bad?

There are a few signs to tell if cornstarch has gone bad. Mold, the appearance of bugs, a sour taste, a bad smell, and a lumpy appearance can show if cornstarch isn’t stored properly. Once you’ve seen these signs, it’s best to throw the cornstarch out and get a new one!

Can I use cornstarch past the expiration date?

If your cornstarch appears to be okay, then yes, you can use it past its expiration date. The expiration date of cornstarch indicates that it has a pretty extended shelf life. However, you have to be careful in storing cornstarch.
Even if has a pretty long expiration date, cornstarch can go bad if not stored properly.

Can I use 2-year-old cornstarch?

Yes, as cornstarch has a long shelf life. However, if you start seeing signs that cornstarch has gone bad, it may be time to throw it out and buy a new one for your baked goods!

How long does cornstarch last?

How long does cornstarch last? Well, it depends if you the cornstarch was stored properly in the first place. Don’t let moisture get in your container, and you’re good to go. The answer to “how long does cornstarch last?” is quite a long time if you store it properly!

Substitute For Grapeseed Oil: Top 9 Healthy Alternatives

Posted on by Lisa Wu

Find out the best substitute for grapeseed oil, their health benefits, what they are used for, and all the important details to help you make the right choice.

Substitute For Grapeseed Oil: Top 9 Healthy Alternatives

There are some recipes in our family that require using grapeseed oil. However, it can be hard to find in stores. But the good news is you can get a substitute for grapeseed oil, depending on what you need it for. If I need it for cooking, any neutral oil like canola or vegetable oil will do so that my dish retains the prominent flavor. Sometimes I tend to switch oils for better health so I go for an oil that’s high in polyunsaturated fats, like sunflower or corn oil. 

Check out this list of the best substitutes for grapeseed oil.

What Is Grapeseed Oil?

A byproduct of manufacturing wine is grapeseed oil. Grape seeds are left over after pressing grapes to make wine. These discarded grape seeds are used to make grapeseed oil. Grapeseed oil is used as a natural skincare. Additionally, it is promoted as a healthy substitute for vegetable oil. With a hint of nuttiness, grapeseed oil has an overall neutral flavor with a clean taste and can be used for all sorts of cooking.

Is Grapeseed Oil Good For You?

Nutritional Info About Grapeseed Oil

Grapeseed cooking oil has a high content of polyunsaturated fats which is mostly omega-6 fatty acids. While too much of this can cause health problems according to some studies, there’s yet to be any conclusive evidence. Grapeseed oil also contains Vitamin E which is an antioxidant that protects us from harmful radicals. 

There is some debate over the health benefits of grapeseed oil, particularly because of the way the oil is prepared. Chemical solvents like hexane are used to produce grapeseed oil that is sold commercially. Hexane is categorized as a neurotoxin and an air contaminant. It is yet to be found what impact ingesting these solvents in trace doses has on people. During processing, grapeseed oil may also be heated to extremely high temperatures, which could cause the oil to oxidize and spoil.

Cold-pressed or expeller-pressed grapeseed oil is produced without heat or chemical solvents. Instead of solvent-produced oil, this is a better option. 

Although the high smoke point of 420°F (216°C) of grapeseed oil makes it a good choice for baking, cooking, and adding to salads, the high content of polyunsaturated fats reacts with oxygen in high heat and can spoil the oil and release free radicals that can damage your cells. That’s why it’s not recommended to use grapeseed oil for frying. 

Note: The smoke point of an oil is the temperature at which the oil starts to break down. Heating it above its smoke point will destroy the flavor, and the nutrients, and release harmful free radicals. 

Substitute For Grapeseed Oil: Top 9 Healthy Alternatives

ProsConsBest For
Vegetable OilNeutral flavor
Heart-healthy		Hydrogenated form is not good for the heartAll types of cooking and baking
Avocado OilSlightly nutty flavor
Multiple health benefits		Flavor is not neutralBaking, salad dressings
Almond OilMild nutty flavor
Multiple health benefits		Flavor is not neutral
Needs pairing with complementary flavors		Baking
Canola OilLight flavorGrilling, baking, salad dressing
Peanut OilHealth benefitsHigh in saturated fatsStir-frying
Sunflower OilHighly versatile
Full of nutrients		Can spoil fastFrying, stir-frying, deep-frying,
roasting, sautéing, and baking
Corn OilAffordable
Heart-healthy		Deep frying
Safflower OilNo flavorMay be allergic for someFrying, salad dressings
Olive OilFull of health benefitsAll types are not suitable for all dishesLight olive oil for cooking and baking
Extra virgin olive oil for dips, soups,
salads

01 Vegetable Oil

Typically, canola, coconut, corn, cottonseed, olive, palm, palm kernel, peanut, safflower, soybean, and sunflower oils are blended to make vegetable oil so you can use any of these as substitutes for vegetable oil. Vegetable oil is an excellent substitute for grape seed oil and a great ingredient for baking because it has a neutral taste and a smoke point of about 400°F (204°C). Vegetable oil contains significant amounts of polyunsaturated fats, one of the good fats that are necessary for a balanced diet and can help reduce the risk of coronary heart disease. However, beware of hydrogenated vegetable oil in packaged foods as these contain trans fats that can cause heart diseases.

02 Avocado Oil

With a high 520°F (271°C) smoking point, avocado oil is ideal for high-temperature cooking and has a subtle nutty flavor that won’t overpower other flavors, making avocado oil the right replacement for grapeseed oil. As a base for salad dressings, it tastes exceptionally well and is also excellent for baking recipes. The health advantages of avocado oil are similar to those of grape seed oil. It’s loaded with heart-healthy monounsaturated fats like oleic acid and omega-9, which helps lower cholesterol and enhance heart health. It’s also a wonderful source of vitamin E which is great for your skin. 

03 Almond Oil

Almond oil is an excellent grapeseed oil alternative when it comes to baking. It has a mild nutty flavor that goes well with many baked goods. It has the same smoke point as grape seed oil, which is around 420°F (215°C). Although it has a moderate flavor, almond oil is not quite as neutral as grape seed oil, so you should combine it with other flavors that go well. Almond oil is loaded with healthy ingredients, much like grape seed oil. It has a lot of beneficial polyunsaturated fats, is low in saturated fat, and is a wonderful source of vitamin C.

04 Canola Oil

Canola oil substitute grapeseed oil is a great choice for cooking. Due to their close similarities, canola oil is the ideal alternative to grapeseed oil. Rapeseed is the source of canola oil, which is light in color and flavor. It is a good source of  omega-3 fatty acids and monounsaturated fats that are healthy for your heart according to the American Heart Association. With a smoke point of 400°F (204°C), it can be used for a variety of cooking methods, including grilling, baking, and dressing salads. So, if you are wondering can I substitute grapeseed oil for canola oil, you absolutely can!

05 Peanut Oil

The smoke point of this high-heat oil is roughly 450°F(232°C), making it a popular oil for stir-frying Asian cuisine. Plus, its slightly nutty flavor and sweet taste add to the earthiness of the dish and makes it flavorful without being overpowering. If you’ve run out of peanut oil, use one of the 10 best oils you can use as peanut oil subs. 

Peanut oil is also rich in monounsaturated fats that can help regulate your cholesterol level and vitamin E that’s essential for maintaining skin health. So, both in terms of cooking oil replacement and health benefits, it can stand in place of grapeseed oil in your cooking. However, peanut oil has a high content of saturated fats, so use it in moderation. 

06 Sunflower Oil

When it comes to frying, this is the standard oil, and for good reason. Sunflower oil is perfect for frying, stir-frying, deep-frying, roasting, sautéing, and baking due to its extremely high smoke point of 450°F(232°C) and mild nutty taste. There are various types of sunflower oil, some of which are healthier than others. High oleic sunflower oils, or mono- and polyunsaturated fat-rich sunflower oils, can raise good cholesterol and lower bad cholesterol. Just remember that sunflower oil can spoil quickly and it’s best to refrigerate it. If you’re thinking does oil go bad, you might be surprised!

07 Corn Oil

The oil that is produced from the germ of the maize plant is called corn oil, and it is relatively inexpensive. The healthiest substitute is organic, cold-pressed corn oil since it contains mono- and polyunsaturated fats that support healthy cholesterol levels. Corn oil would be a perfect grapeseed oil alternative for deep frying due to its health advantages and smoke point of 410°F(210°C). 

08 Safflower Oil

Safflower oil is flavorless and rich in monounsaturated and polyunsaturated fats, much like sunflower oil. It has a high burn point of about 510°F(265°C), which makes it suitable for frying, and it doesn’t harden when chilled, which makes it perfect for salad dressing. However, if you’re allergic to safflower, it’s better to avoid using safflower oil. 

09 Olive Oil

Can you substitute grapeseed oil for olive oil is a common question. You can but you need to know the types of olive oils. Extra virgin olive oil is made from the first press of olives, has a higher content of antioxidants, is more acidic in taste, and has a green tinge. Virgin or light olive oil is produced from the second press and has a lighter flavor. It is yellow or champagne in color.

Extra-virgin olive oil has a smoke point of around 325°F (163°C) and works well as a finishing oil for dips, salads, soups, bread, and salad dressings or emulsifying component when making homemade mayonnaise. Light olive oil, on the other hand, has a light, smooth, and subtle taste, with a higher smoke point of about 465°F (163°C), making it good for baking and cooking.

Olive oil is high in monounsaturated or healthy fats, vitamin E, and omega-3 fatty acids, which lowers the risk of heart disease and stroke. 

Note: Coconut oil is not part of this list as it’s high in saturated fats that are not heart-healthy.

Canola Oil Vs Grapeseed Oil

In the grapeseed oil vs canola oil debate, both cooking oils are good for your heart. Their high unsaturated fat content encourages healthy cholesterol levels. High quantities of important omega fatty acids are also present in both oils. However, the canola vs grapeseed oil discussion cannot ignore that canola oil offers more health advantages than grape seed oil since it contains more omega-3 fatty acids and vitamin E while having lower levels of saturated fat.

FAQs

What Is The Best Substitute For Grapeseed Oil In Baking

As a grapeseed oil substitute for baking, use light olive oil, vegetable oil, avocado oil, or sunflower oil. 

Can I Use Grapeseed Oil Instead Of Olive Oil?

Can you use grapeseed oil instead of olive oil can be an option for baking. Grapeseed oil in place of olive oil won’t have the same flavor.

Can You Substitute Olive Oil For Grapeseed Oil?

In most recipes, light olive oil works well as a grapeseed oil substitute. On the other hand, because extra virgin olive oil has a lower smoke point and a stronger flavor, it is not a great replacement.

Is Cornstarch Gluten Free?

Posted on by John Bird

Could cornstarch be gluten-free? We answer that question and more in our article below. Read on!

Is Cornstarch Gluten Free?

Are you aiming to go gluten-free? Or maybe you have been for a while, and now you’re looking for confirmation whether cornstarch itself is gluten-free.

Well, we’ve got good news for you. Cornstarch is gluten-free, much like other product variations that come from corn. Let’s dive into more detail about cornstarch and gluten-free diets below!

You may also like: Starbucks Gluten Free Food: A Comprehensive List 

What is Cornstarch?

Cornstarch or cornflour is a common ingredient sourced from the endosperm of corn kernels. You might be familiar with it as a white, powdery substance as a staple in your pantry! It’s typically used as a thickening agent for different marinades, sauces, and soups.

Cornstarch breaks down much easily than your usual wheat flour, so it’s a good thickening agent. Mix it into any recipe and it’ll

However, aside from being used in cooking, it’s also a household and industrial staple. It can freshen your carpet, remove stains, and clean fabrics!

What Do We Mean By Gluten-Free?

Is Cornstarch Gluten Free? 15

Gluten-free refers to any food or diet that doesn’t contain gluten.

Gluten is a protein naturally found in many grains, like wheat, barley, and rye. Some oats may also contain gluten. Food can maintain their shape through the use of gluten, acting as the sticky glue that keeps food together.

Gluten has several health benefits, but it’s also for health reasons that people go gluten-free. For example, there are people with celiac disease, an autoimmune disorder where the lining of the small intestine gets damaged from gluten intake. There are also those with non-celiac gluten sensitivity, which causes abdominal pain, diarrhea, and bloating.

Another autoimmune disorder, gluten ataxia, can affect nerve tissues and muscles. There’s also a chance you may have a wheat allergy, which leads to a complication with gluten.

Due to these disorders, you may need to start a gluten-free diet. Corn starch, as a general staple, may be one of your concerns.

Is Cornstarch Gluten-Free?

Cornstarch is naturally gluten-free! If you’re looking to start a gluten-free diet, you don’t need to worry about corn starch.

How to Make Sure Cornstarch is Gluten-Free？

Is Cornstarch Gluten Free? 16

Pure cornstarch is 100% gluten-free! Corn and its variants are usually gluten-free. However, how can you make sure that it is gluten-free when you purchase it?

You should check the label and see if it has the appropriate certification. If it’s certified gluten-free, it’s been confirmed to only have fewer than 20 parts per million of gluten. It also means it’s been tested by a third party, so it’s confirmed and certified to meet gluten-free requirements.

There are some organizations, like the Gluten Intolerance Group, that takes certification a bit further. With them, the number has to be fewer than 10 parts per million of gluten!

Besides this, you can verify the ingredients list and see if it includes only corn or cornstarch.

No matter what you do, there’s a high chance of cross-contamination with any product. To make sure your recipes for cooking doesn’t include cornstarch at all, it’s best to go ahead and verify!

What Can You Substitute Cornstarch With?

Still not convinced? If your cornstarch isn’t certified gluten-free or if you have other doubts about it, we understand. Here’s a list of substitutes you may be interested in below:

Rice flour

Rice flour or rice powder is made from finely ground rice. With its powdery texture, rice flour is typically used in gluten-free baking recipes or as dusting powder. As gluten-free flour, it’s safe for celiacs. This gluten-free grain is also digested quite easily and is hypoallergenic, too!

Arrowroot starch

Arrowroot powder is made from the Maranta arundinacea or arrowroot plant. Gluten-free, vegan, paleo-friendly, and easy to digest, this gluten-free substitute truly has it all. It can be used as a substitute for most thickening agents in jellies and fruit fillings! If your sauce also needs a glossy finish, arrowroot powder is the one for you.

However, it does have a drawback. It has a noticeable, distinct flavor when mixed in a sauce or with other ingredients in a mixing bowl. It can be used for cooking and baking as well!

Potato starch or Potato flour

Extracted from potatoes, potato starch has a neutral flavor and is a good gluten-free flour alternative. You can use it for cooking soups and gravies, but it’s also great for baking muffins and bread!

Tapioca starch

Tapioca starch is made from the cassava plant, and is one of the best gluten-free thickening agents you can find! When the extracted hot liquid evaporates, the extra-fine white powder that’s left is the tapioca starch. It can be used for cooking and baking.

Flaxseed gel

A tablespoon of ground flax seeds and and four tablespoons of water will create a substitute for at least two tablespoons of cornstarch. The consistency will be gritty instead of smooth, but it does the job!

Aside from being cornstarch substitute, flaxseed gel is also known for its nutritional and skin benefits. Use it for cooking and baked goods whenever you like.

Xanthan gum

Xanthan gum is a type of vegetable gum made with fermenting sugar and some bacteria. This vegetable gum comes in a form of a gel, which can be dried and turned into a powder. It’s advised to only use a small amount of xanthan gum as thickener, however, as it can cause digestive issues.

Guar gum

Guar gum is another type of vegetable gum made of guar beans. It’s a good thickener, is much cheaper, and can be built up to a consistency you’d like.

Why Go Gluten-Free?

There are many benefits to a gluten-free diet. We have some examples below:

Helps in Digestion

If you have digestive problems, a gluten-free diet can help you out. Symptoms such as bloating, constipation, and fatigue can be relieved. If you have celiac disease or gluten sensitivity, research has found that a gluten-free diet can help in major ways.

Relieves Inflammation

Chronic inflammation is difficult to deal with. If you’ve been dealing with inflammation for several weeks and months, it may be time to try a gluten-free diet. Markers of inflammation is greatly reduced with going gluten-free, including antibody levels and gut damage.

Promotes Weight Loss

Trying to lose weight for the summer? A gluten-free diet can help. Incorporate gluten-free recipes into your daily eating habits and feel the benefits!

High-calorie, processed foods typically contain gluten, like cakes, pastries, and snacks. Gluten-free food such as whole, unprocessed vegetables and fruits are eaten instead. Here, you can maintain a moderate weight with a healthier diet.

What Can I Eat in a Gluten-Free Diet?

Is Cornstarch Gluten Free? 17

You can definitely eat most fruits and vegetables. You can also consume unprocessed beans and meat, along with eggs and low-fat non-dairy products.

It’s advised to avoid wheat, barley, rye, triticale, and oats. Baked goods should be vetted before being consumed – especially bread. They must use gluten-free flours first and foremost. Make sure you eat food that are labelled naturally gluten-free, or are free from gluten cross-contamination. Shared equipment can do that to cornstarch!

How is Cornstarch Made?

Cornstarch itself is made from corn. You remove the protein, oil components, fiber from the corn kernel, leaving only the endosperm in the middle. It is then processed and refined into a white powder. Cornstarch provides fiber, protein, and other nutrients.

Cornstarch is gluten-free, so if the recipe calls for cornstarch, you can be safe!

Are There Gluten-Free Cornstarch Brands?

Yes, there are! Hodgson Mill, Hearth Club, and Rumford are some examples of gluten-free cornstarch brands you can enjoy. Make sure that if you choose a gluten-free cornstarch brand, make sure they’re not in the same factory that does wheat products.

Steer clear of those — they may be contaminated and have the same effect as eating gluten!

Chocolate Cornstarch Pudding Recipe

Looking for a non-baking recipe you can make with cornstarch? We have one for you:

You will need white sugar, unsweetened cocoa powder, cornstarch, salt, milk, butter, vanilla extract, and cold water.

Step 1:

Stir sugar, cocoa, cornstarch, and salt in a saucepan over medium heat. Stir in milk and water. If you want to go dairy-free, you can use milk substitutes like soy or oat milk. Let it boil until it thickens enough. Most sauces will be thick enough to cover the back of the spoon.

Step 2:

Remove the saucepan from the heat and mix in butter and vanilla. Let it cool or refrigerate it until ready to serve.

FAQs:

Can celiacs eat cornflour?

Yes, cornflour is gluten-free like cornstarch and is safe to eat for most celiacs.

Can celiacs eat starch?

Celiacs can definitely eat gluten-free starch! Celiac sufferers should just avoid products such as wheat starch.

Is cornstarch gluten free?

Yes, cornstarch is naturally gluten-free. You can go look into gluten-free cornstarch brands like Hodgson Mill to have your soups thickened or to incorporate cornstarch into most recipes.

What can I use to thicken instead of cornstarch?

If you’re looking to thicken sauces and soups, flour is your best friend. However, if you want a powerful thickener that’s also gluten-free, there are some gluten-free thickening agents out there for you! Look into tapioca starch, potato starch, and arrowroot powder as a start.