Hi, new poster here (I think - may have been here before a few months
ago).

I make bubble tea at home, and for this I make a simple syrup in which
to soak the "boba," which are the "pearls," basically little ball of
tapioca starch. It's just equal parts sugar and water, heated until the
sugar has dissolved enough that the liquid is clear.

I'm using plain, old sugar right now, and I know there are other kinds,
e.g., I see something called "sugar in the raw" in the grocery store.
We try to eat as healthily as we can and if there's another kind of
sugar that's somehow better for my purpose, please tell me what it is.

Thanks.

-S-

On 2010-05-03, Steve Freides > wrote:

> sugar that's somehow better for my purpose, please tell me what it is.

Different brands use different names. Bar sugar, fine sugar, extra
fine sugar, superfine sugar, castor sugar, etc, are finer than regular
sugar and disolve quicker. Don't use powdered sugar, as it has added
talc to prevent caking.

http://www.foodsubs.com/Sweeten.html
http://tinyurl.com/22wo7gd

nb

Steve Freides wrote:
>
> Hi, new poster here (I think - may have been here before a few months
> ago).
>
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.
>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.

I think the 'sugar in the raw' you describe is nearly regular refined
white sugar except it's less processed. I believe it still has a degree
of molasses still in it since it has that light tan color ???? But,
don't take my work for it since I don't definitely know

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

notbob wrote:
>Steve Freides wrote:
>
>> sugar that's somehow better for my purpose, please tell me what it is.
>
>Different brands use different names. Bar sugar, fine sugar, extra
>fine sugar, superfine sugar, castor sugar, etc, are finer than regular
>sugar and disolve quicker. Don't use powdered sugar, as it has added
>talc to prevent caking.

Thre's no talc in powdered sugar, there is usually a small quantity of
corn starch to prevent clumping. Talc used to be added to rice but no
longer.

"Steve Freides" > wrote
> We try to eat as healthily as we can and if there's another kind of sugar
> that's somehow better for my purpose, please tell me what it is.
>
> Thanks.

If you really tried to eat healthy, you'd not add any sugar. Use what it
readily available.

On 2010-05-03, brooklyn1 > wrote:

> Thre's no talc in powdered sugar, there is usually a small quantity of
> corn starch to prevent clumping. Talc used to be added to rice but no
> longer.

Ahh!... thnx for the correction.

nb

On May 3, 12:55 pm, "Steve Freides" > wrote:
> ....
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.
>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.
>
The stuff called "sugar in the raw" is usually turbinado sugar. It is
basically cane sugar that has been washed of some of the natural
impurities but is unrefined. Usually light tan in color. Being less
concentrated, it has slightly fewer calories per given volume but so
far as I know it's still just sugar. I don't thnk it's any more or
less healthful than any other sugar, but there's always somebody who
will be willing to charge you a premium price while he claims it is
"better for you." Google will find you people arguing about it. -
aem

aem wrote:
> On May 3, 12:55 pm, "Steve Freides" > wrote:
>> ....
>> I make bubble tea at home, and for this I make a simple syrup in which
>> to soak the "boba," which are the "pearls," basically little ball of
>> tapioca starch. It's just equal parts sugar and water, heated until the
>> sugar has dissolved enough that the liquid is clear.
>>
>> I'm using plain, old sugar right now, and I know there are other kinds,
>> e.g., I see something called "sugar in the raw" in the grocery store.
>> We try to eat as healthily as we can and if there's another kind of
>> sugar that's somehow better for my purpose, please tell me what it is.
>>
> The stuff called "sugar in the raw" is usually turbinado sugar. It is
> basically cane sugar that has been washed of some of the natural
> impurities but is unrefined. Usually light tan in color. Being less
> concentrated, it has slightly fewer calories per given volume but so
> far as I know it's still just sugar. I don't thnk it's any more or
> less healthful than any other sugar, but there's always somebody who
> will be willing to charge you a premium price while he claims it is
> "better for you." Google will find you people arguing about it. -
> aem

I find it does have a wee bit of a molasses flavor.

--
Jean B.

On 5/3/2010 3:55 PM, Steve Freides wrote:
> Hi, new poster here (I think - may have been here before a few months
> ago).
>
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.
>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.

Try it. If you like it then keep doing it. If you don't like it then
don't keep doing it.

On May 3, 12:55*pm, "Steve Freides" > wrote:
> Hi, new poster here (I think - may have been here before a few months
> ago).
>
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. *It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.
>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.
>
> Thanks.
>
> -S-

You probably should stick with what you are using...

Steve Freides wrote:
>
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.
>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.

If you want to go for more healthy you want to go for less. Changing
types won't have effect on health just on flavor. Interested in trying
to powder some dried fruit and using the powder instead of sugar?

On Mon, 03 May 2010 15:45:23 -0500, Sky >
wrote:


>I think the 'sugar in the raw' you describe is nearly regular refined
>white sugar except it's less processed. I believe it still has a degree
>of molasses still in it since it has that light tan color ???? But,
>don't take my work for it since I don't definitely know
>
>Sky

Yup. That's called Turbinado sugar, and it's just less refined than
the stuff we buy at the market by Domino and others.

Nice light molasses like flavor, which works well when using it for
cobblers, crisps, pies and other baked goods. Although I've never
tried it, I bet T-sugar made into simple syrup would be dynamite in
rum drinks. I find it useful for sprinkling on top of pies and other
baked goods after brushing them with butter. It makes a sort of
crunchy topping with a rich flavor. Great for baked apples.

HTH

Alex

Ed Pawlowski wrote:
> "Steve Freides" > wrote
>> We try to eat as healthily as we can and if there's another kind of
>> sugar that's somehow better for my purpose, please tell me what it
>> is. Thanks.
>
> If you really tried to eat healthy, you'd not add any sugar. Use
> what it readily available.

My interest is in finding a less-processed sugar that will still make a
simple syrup or otherwise finding something sweet in which to soak the
boba for my bubble tea. If you'd like to debate my lifestyle, feel free
to ask about it before you pontificate. Sugar is what's available in my
panty; based on what I've read here - and I thank everyone for their
replies - I'll try sugar in the raw next and see how that does.

We really try to eat healthy but most of us strike some sort of
compromise in our diets - mine includes bubble tea.

-S-

Steve Freides wrote:
> Ed Pawlowski wrote:
>
>> If you really tried to eat healthy, you'd not add any sugar. Use
>> what it readily available.
>
>... Sugar is what's available in my panty

There's Splenda in my pantry. The texture isn't right to make it a
syrup but DaVinci's does make a Splenda based syrup so it's clearly
doable. I think in a bubble tea the tapioca beads give most of the
texture so texture might not matter.

Maybe go for better flavor and punt on healthy.

I like Lyle's Golden Syrup which is an item common in the UK that seems
to be a byproduct of refining cane sugar sort of like very mild
molasses. In a pinch it works to mix a third molasses with two thirds
Light Karo. It's not the same flavor but it is the same color. I see
Lyles at import stores like Cost Plus World Market.

I also like sorghum syrup. Whenever I am travelling in the countryside
I look for country stores and I find sorghum there. A bottle a year is
more than I use so finding one on most vacations works for me. I also
brew sorghum into something like mead.

Maple syrup is easy to find in the US and is likely that some is already
in your pantry.

Doug Freyburger wrote:
> Steve Freides wrote:
>> Ed Pawlowski wrote:
>>
>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>> what it readily available.
>>
>> ... Sugar is what's available in my panty
>
> There's Splenda in my pantry. The texture isn't right to make it a
> syrup but DaVinci's does make a Splenda based syrup so it's clearly
> doable. I think in a bubble tea the tapioca beads give most of the
> texture so texture might not matter.
>
> Maybe go for better flavor and punt on healthy.
>
> I like Lyle's Golden Syrup which is an item common in the UK that
> seems to be a byproduct of refining cane sugar sort of like very mild
> molasses. In a pinch it works to mix a third molasses with two thirds
> Light Karo. It's not the same flavor but it is the same color. I see
> Lyles at import stores like Cost Plus World Market.
>
> I also like sorghum syrup. Whenever I am travelling in the countryside
> I look for country stores and I find sorghum there. A bottle a year is
> more than I use so finding one on most vacations works for me. I also
> brew sorghum into something like mead.
>
> Maple syrup is easy to find in the US and is likely that some is
> already in your pantry.

Maple syrup - we always have that, so I think I'll give it a try, maybe
part maple syrup and part simple syrup, probably need to add water to
the maple syrup. The downside here is that maple syrup is _expensive_.
My simple syrup for my usual batch size is 1-1/4 cups of water and an
equal amount of sugar - that's probably $20 worth of maple syrup instead
of $1 worth of sugar.

-S-

Steve Freides wrote:
> Doug Freyburger wrote:
>> Steve Freides wrote:
>>> Ed Pawlowski wrote:
>>>
>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>> what it readily available.
>>> ... Sugar is what's available in my panty
>> There's Splenda in my pantry. The texture isn't right to make it a
>> syrup but DaVinci's does make a Splenda based syrup so it's clearly
>> doable. I think in a bubble tea the tapioca beads give most of the
>> texture so texture might not matter.
>>
>> Maybe go for better flavor and punt on healthy.
>>
>> I like Lyle's Golden Syrup which is an item common in the UK that
>> seems to be a byproduct of refining cane sugar sort of like very mild
>> molasses. In a pinch it works to mix a third molasses with two thirds
>> Light Karo. It's not the same flavor but it is the same color. I see
>> Lyles at import stores like Cost Plus World Market.
>>
>> I also like sorghum syrup. Whenever I am travelling in the countryside
>> I look for country stores and I find sorghum there. A bottle a year is
>> more than I use so finding one on most vacations works for me. I also
>> brew sorghum into something like mead.
>>
>> Maple syrup is easy to find in the US and is likely that some is
>> already in your pantry.
>
> Maple syrup - we always have that, so I think I'll give it a try, maybe
> part maple syrup and part simple syrup, probably need to add water to
> the maple syrup. The downside here is that maple syrup is _expensive_.
> My simple syrup for my usual batch size is 1-1/4 cups of water and an
> equal amount of sugar - that's probably $20 worth of maple syrup instead
> of $1 worth of sugar.
>
> -S-
>
>
That might be interesting.

To change the subject... I have not tried making (or rather
cooking and storing) boba at home. I thought the boba's texture
would deteriorate rapidly, thus making it impractical to do. How
long does the boba remain a decent texture? Do you cook all of
it to a proper texture, and then store it? Would it make sense
for it to have a tiny uncooked core? How long can one store it
successfully (i.e., before it is too mushy)? I assume you like
boba to be the perfect texture!

--
Jean B.

On 5/3/2010 9:55 AM, Steve Freides wrote:
> Hi, new poster here (I think - may have been here before a few months
> ago).
>
> I make bubble tea at home, and for this I make a simple syrup in which
> to soak the "boba," which are the "pearls," basically little ball of
> tapioca starch. It's just equal parts sugar and water, heated until the
> sugar has dissolved enough that the liquid is clear.

Hiya Steve - I can't help you with your sugar question but perhaps you
could tell me what I'm doing wrong. When I soak my large pearls, they
just expand and fall apart. Heating this nasty potion makes a big goopy
mess. This happens with any batch of pearls that I buy. I've been trying
to do this for about 5 years. I'm beginning to think that I've been
hexed by a witch or given the gypsies' evil eye. What's my problem?

>
> I'm using plain, old sugar right now, and I know there are other kinds,
> e.g., I see something called "sugar in the raw" in the grocery store.
> We try to eat as healthily as we can and if there's another kind of
> sugar that's somehow better for my purpose, please tell me what it is.
>
> Thanks.
>
> -S-
>
>

Jean B. wrote:
> Steve Freides wrote:
>> Doug Freyburger wrote:
>>> Steve Freides wrote:
>>>> Ed Pawlowski wrote:
>>>>
>>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>>> what it readily available.
>>>> ... Sugar is what's available in my panty
>>> There's Splenda in my pantry. The texture isn't right to make it a
>>> syrup but DaVinci's does make a Splenda based syrup so it's clearly
>>> doable. I think in a bubble tea the tapioca beads give most of the
>>> texture so texture might not matter.
>>>
>>> Maybe go for better flavor and punt on healthy.
>>>
>>> I like Lyle's Golden Syrup which is an item common in the UK that
>>> seems to be a byproduct of refining cane sugar sort of like very
>>> mild molasses. In a pinch it works to mix a third molasses with two
>>> thirds Light Karo. It's not the same flavor but it is the same
>>> color. I see Lyles at import stores like Cost Plus World Market.
>>>
>>> I also like sorghum syrup. Whenever I am travelling in the
>>> countryside I look for country stores and I find sorghum there. A
>>> bottle a year is more than I use so finding one on most vacations
>>> works for me. I also brew sorghum into something like mead.
>>>
>>> Maple syrup is easy to find in the US and is likely that some is
>>> already in your pantry.
>>
>> Maple syrup - we always have that, so I think I'll give it a try,
>> maybe part maple syrup and part simple syrup, probably need to add
>> water to the maple syrup. The downside here is that maple syrup is
>> _expensive_. My simple syrup for my usual batch size is 1-1/4 cups
>> of water and an equal amount of sugar - that's probably $20 worth of
>> maple syrup instead of $1 worth of sugar.
>>
>> -S-
>>
>>
> That might be interesting.
>
> To change the subject... I have not tried making (or rather
> cooking and storing) boba at home. I thought the boba's texture
> would deteriorate rapidly, thus making it impractical to do. How
> long does the boba remain a decent texture? Do you cook all of
> it to a proper texture, and then store it? Would it make sense
> for it to have a tiny uncooked core? How long can one store it
> successfully (i.e., before it is too mushy)? I assume you like
> boba to be the perfect texture!

It's a good question - we first tried bubble tea at a place a couple of
miles from where we live - made a nice walk each way, was a treat. They
said they make fresh boba every day and since they weren't getting much
call for it in the winter, they stopped a couple of months ago,
promising to start up again in the May. My wife and I really like the
stuff so I decided to see about making it at home.

I make about 1-1/2 cups dry of boba at a time and store it in the
siimple syrup. It keeps _very_ well here - we probably get two weeks
out of a batch, and so far we have not noticed any degradation of
texture or flavor as it gets older. It really does taste very good to
us even after two weeks.

The only proviso here is that you have to reheat the boba before using
it, otherwise it's hard, but that takes about thirty seconds in the
microwave, so that's what we do - take the container out of the 'fridge,
put enough to make us each a bubble tea into a soup dish, microwave it
(:15-20, stir, another :15-20), and then put it into our green tea,
which we make by the pitcher and let cool so it's always available.
(Again here, the tea shop makes fresh, hot green tea and just uses a lot
of ice.)

The only downside we've noticed is that the boba sometimes stick to one
another, but this is easy enough to fix before or after you've reheated
them, anyway. I could not tell you whether or not my taste is
particularly sensitive to the boba being the perfect texture, but I
honest can tell very little difference between a fresh and a reheated
batch. Once in the glass of iced tea, I think most people would be
hard-pressed to tell the difference.

It's important to take your time making the stuff. I boil water, add
the boba, simmer for 30-40 minutes after the water has returned to a
boil, then leave the boba in the pot, off the heat, for another 30-60
minutes.

Then you rinse the boba - I use a metal strainer in the kitchen sink and
luke-warm water, and along the way you make your simple syrup. Put the
boba in the simple syrup and store, or use right away but I think you
need to let the boba soak in the syrup for a while to pick up some of
the sweetness. I tend to make it mid-day and then we have it in the
evenings, so I haven't tried to figure out how long the boba needs to
soak in the syrup before using, but I think probably 30 minutes again is
the minimum.

We use the same kind of tea they use, gunpowder green tea, which we get
from here (where we buy our coffee as well):

http://www.coffeebeandirect.com

The rest of our boba supplies - boba, syrup, straws - we found by just
Googling and ordering online.

-S-

dsi1 wrote:
> On 5/3/2010 9:55 AM, Steve Freides wrote:
>> Hi, new poster here (I think - may have been here before a few months
>> ago).
>>
>> I make bubble tea at home, and for this I make a simple syrup in
>> which to soak the "boba," which are the "pearls," basically little
>> ball of tapioca starch. It's just equal parts sugar and water,
>> heated until the sugar has dissolved enough that the liquid is clear.
>
> Hiya Steve - I can't help you with your sugar question but perhaps you
> could tell me what I'm doing wrong. When I soak my large pearls, they
> just expand and fall apart. Heating this nasty potion makes a big
> goopy mess. This happens with any batch of pearls that I buy. I've
> been trying to do this for about 5 years. I'm beginning to think that
> I've been hexed by a witch or given the gypsies' evil eye. What's my
> problem?
>>
>> I'm using plain, old sugar right now, and I know there are other
>> kinds, e.g., I see something called "sugar in the raw" in the
>> grocery store. We try to eat as healthily as we can and if there's
>> another kind of sugar that's somehow better for my purpose, please
>> tell me what it is. Thanks.
>>
>> -S-

See my other reply about how we make boba - let me know if that helps.

-S-

Steve wrote:

>>> We try to eat as healthily as we can and if there's another kind of
>>> sugar that's somehow better for my purpose, please tell me what it is.
>>> Thanks.
>>
>> If you really tried to eat healthy, you'd not add any sugar. Use
>> what it readily available.
>
> My interest is in finding a less-processed sugar that will still make a
> simple syrup or otherwise finding something sweet in which to soak the
> boba for my bubble tea.

Are you equating "less processed" with "more healthy"? If so, why?

Bob

Bob Terwilliger wrote:
> Steve wrote:
>
>>>> We try to eat as healthily as we can and if there's another kind of
>>>> sugar that's somehow better for my purpose, please tell me what it
>>>> is. Thanks.
>>>
>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>> what it readily available.
>>
>> My interest is in finding a less-processed sugar that will still
>> make a simple syrup or otherwise finding something sweet in which to
>> soak the boba for my bubble tea.
>
> Are you equating "less processed" with "more healthy"?

Yes.

> If so, why?

Why should I not be? I think it's a pretty fair guideline to follow.
Not trying to pick a fight, just asking.

> Bob

-S-

Steve Freides wrote:
> Bob Terwilliger wrote:
>
>> Are you equating "less processed" with "more healthy"?
>
> Yes.
>
>> If so, why?
>
> Why should I not be?

Because sugar is unhealthy so with sugar less is healthier. Refined
sugar is processed so unrefined sugar is called foods like beets or cane
stems or bananas or dates. You've already mentioned that you don't have
these drinks for health reasons so don't worry about the relative health
of various types of refined sugar that are all very close to the same
degree of unhealthy.

Also you convert your sugar to syrup so the texture of the granular
types does not apply for this case. There's no point in confectioners
fine powder.

Go with the type with the better flavor and leave it at that. The ones
that are colored are'nt as refined as the white kind so they have
flavors other than just sweet.

>> Steve wrote:
>>
>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>> is. Thanks.

Honey.

brooklyn1 wrote:
>>> Steve wrote:
>>>
>>>>>> We try to eat as healthily as we can and if there's another kind
>>>>>> of sugar that's somehow better for my purpose, please tell me
>>>>>> what it is. Thanks.
>
> Honey.

I used to love honey, but then I had a run-in with a nest of yellow
jackets (bees) when I bumped into the wood pile with my lawn mower. I
made the mistake of eating some local, raw honey six days afterwards -
it was not a pretty site, as bad as the original incident which involved
so many stings that you couldn't even see them individually.

I think I will, as I said in another reply, try a little maple syrup in
my simple syrup and make the latter with sugar in the raw - that'll be
the compromise solution I'll try for the next batch.

Thank you to everyone for their input.

-S-

Steve Freides wrote:
> Jean B. wrote:
>> Steve Freides wrote:
>>> Doug Freyburger wrote:
>>>> Steve Freides wrote:
>>>>> Ed Pawlowski wrote:
>>>>>
>>>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>>>> what it readily available.
>>>>> ... Sugar is what's available in my panty
>>>> There's Splenda in my pantry. The texture isn't right to make it a
>>>> syrup but DaVinci's does make a Splenda based syrup so it's clearly
>>>> doable. I think in a bubble tea the tapioca beads give most of the
>>>> texture so texture might not matter.
>>>>
>>>> Maybe go for better flavor and punt on healthy.
>>>>
>>>> I like Lyle's Golden Syrup which is an item common in the UK that
>>>> seems to be a byproduct of refining cane sugar sort of like very
>>>> mild molasses. In a pinch it works to mix a third molasses with two
>>>> thirds Light Karo. It's not the same flavor but it is the same
>>>> color. I see Lyles at import stores like Cost Plus World Market.
>>>>
>>>> I also like sorghum syrup. Whenever I am travelling in the
>>>> countryside I look for country stores and I find sorghum there. A
>>>> bottle a year is more than I use so finding one on most vacations
>>>> works for me. I also brew sorghum into something like mead.
>>>>
>>>> Maple syrup is easy to find in the US and is likely that some is
>>>> already in your pantry.
>>> Maple syrup - we always have that, so I think I'll give it a try,
>>> maybe part maple syrup and part simple syrup, probably need to add
>>> water to the maple syrup. The downside here is that maple syrup is
>>> _expensive_. My simple syrup for my usual batch size is 1-1/4 cups
>>> of water and an equal amount of sugar - that's probably $20 worth of
>>> maple syrup instead of $1 worth of sugar.
>>>
>>> -S-
>>>
>>>
>> That might be interesting.
>>
>> To change the subject... I have not tried making (or rather
>> cooking and storing) boba at home. I thought the boba's texture
>> would deteriorate rapidly, thus making it impractical to do. How
>> long does the boba remain a decent texture? Do you cook all of
>> it to a proper texture, and then store it? Would it make sense
>> for it to have a tiny uncooked core? How long can one store it
>> successfully (i.e., before it is too mushy)? I assume you like
>> boba to be the perfect texture!
>
> It's a good question - we first tried bubble tea at a place a couple of
> miles from where we live - made a nice walk each way, was a treat. They
> said they make fresh boba every day and since they weren't getting much
> call for it in the winter, they stopped a couple of months ago,
> promising to start up again in the May. My wife and I really like the
> stuff so I decided to see about making it at home.
>
> I make about 1-1/2 cups dry of boba at a time and store it in the
> siimple syrup. It keeps _very_ well here - we probably get two weeks
> out of a batch, and so far we have not noticed any degradation of
> texture or flavor as it gets older. It really does taste very good to
> us even after two weeks.
>
> The only proviso here is that you have to reheat the boba before using
> it, otherwise it's hard, but that takes about thirty seconds in the
> microwave, so that's what we do - take the container out of the 'fridge,
> put enough to make us each a bubble tea into a soup dish, microwave it
> (:15-20, stir, another :15-20), and then put it into our green tea,
> which we make by the pitcher and let cool so it's always available.
> (Again here, the tea shop makes fresh, hot green tea and just uses a lot
> of ice.)
>
> The only downside we've noticed is that the boba sometimes stick to one
> another, but this is easy enough to fix before or after you've reheated
> them, anyway. I could not tell you whether or not my taste is
> particularly sensitive to the boba being the perfect texture, but I
> honest can tell very little difference between a fresh and a reheated
> batch. Once in the glass of iced tea, I think most people would be
> hard-pressed to tell the difference.
>
> It's important to take your time making the stuff. I boil water, add
> the boba, simmer for 30-40 minutes after the water has returned to a
> boil, then leave the boba in the pot, off the heat, for another 30-60
> minutes.
>
> Then you rinse the boba - I use a metal strainer in the kitchen sink and
> luke-warm water, and along the way you make your simple syrup. Put the
> boba in the simple syrup and store, or use right away but I think you
> need to let the boba soak in the syrup for a while to pick up some of
> the sweetness. I tend to make it mid-day and then we have it in the
> evenings, so I haven't tried to figure out how long the boba needs to
> soak in the syrup before using, but I think probably 30 minutes again is
> the minimum.
>
> We use the same kind of tea they use, gunpowder green tea, which we get
> from here (where we buy our coffee as well):
>
> http://www.coffeebeandirect.com
>
> The rest of our boba supplies - boba, syrup, straws - we found by just
> Googling and ordering online.
>
> -S-
>
>
WOW! Thanks so much for this wonderful reply! My daughter and I
love boba drinks. I sometimes muse that perhaps cooked boba could
be purveyed in serving-sized vacuum-packed containers. I have not
been brave enough to try this myself, but perhaps after I move I
will rectify that. Thanks again!

--
Jean B.

Steve wrote:

>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>> is. Thanks.
>>>>
>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>> what it readily available.
>>>
>>> My interest is in finding a less-processed sugar that will still
>>> make a simple syrup or otherwise finding something sweet in which to
>>> soak the boba for my bubble tea.
>>
>> Are you equating "less processed" with "more healthy"?
>
> Yes.
>
>> If so, why?
>
> Why should I not be? I think it's a pretty fair guideline to follow. Not
> trying to pick a fight, just asking.

Inasmuch as the intent of processing is to remove impurities, it seems to
follow that many processed foods are *more* healthy than their
less-processed brethren.

The thing which brought this to mind was a specific answer to your question:
glucose syrup. It's a simple syrup, and generally regarded as healthy, but
of course it's more processed than simply refined white sugar. One other
option which I haven't seen mentioned is agave syrup, and that might meet
your interests better, although I hesitate to claim that it's truly any
*healthier* than something like corn syrup.

In fact, the issue of healthy sugars, especially when someone mentions raw
sugar, is fairly controversial. Raw sugar was not sold for many years
because of the impurities it still contains. It's merely perceived as
healthy by people who mistakenly associate the concept of "close to the
earth" with the concept of health.

Bob

Steve Freides wrote:
> Bob Terwilliger wrote:
>> Steve wrote:
>>
>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>> is. Thanks.
>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>> what it readily available.
>>> My interest is in finding a less-processed sugar that will still
>>> make a simple syrup or otherwise finding something sweet in which to
>>> soak the boba for my bubble tea.
>> Are you equating "less processed" with "more healthy"?
>
> Yes.
>
>> If so, why?
>
> Why should I not be? I think it's a pretty fair guideline to follow.
> Not trying to pick a fight, just asking.
>
>> Bob
>
> -S-


In that case, pure dextrose (or dextrose and maltose) is probably
the healthiest because you avoid fructose that way. Unfortunately,
they are not nearly as sweet as sugars that include fructose
(including sucrose, which is 50% fructose)

Maybe you can use a mixture of dextrose and sucralose. :-)

Also look at tagatose.

Bob

On Fri, 07 May 2010 15:30:32 -0400, brooklyn1 wrote:

>>> Steve wrote:
>>>
>>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>>> is. Thanks.
>
> Honey.

yes, darlin'?

blake

Hi S,

If you are looking for healthier sugars, anything like the Sugar in the Raw or any unrefined raw sugar is your best bet. There is a huge variety at health food stores, and my favorite which I swear by is the Demerara sugar. It has the perfect creamy taste to it and is a very light brown color, so when it dissolves, it should become clear int he syrup.

Enjoy,
Artistic Taste

On 5/8/2010 12:21 AM, zxcvbob wrote:
> Steve Freides wrote:
>> Bob Terwilliger wrote:
>>> Steve wrote:
>>>
>>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>>> is. Thanks.
>>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>>> what it readily available.
>>>> My interest is in finding a less-processed sugar that will still
>>>> make a simple syrup or otherwise finding something sweet in which to
>>>> soak the boba for my bubble tea.
>>> Are you equating "less processed" with "more healthy"?
>>
>> Yes.
>>
>>> If so, why?
>>
>> Why should I not be? I think it's a pretty fair guideline to follow.
>> Not trying to pick a fight, just asking.
>>
>>> Bob
>>
>> -S-
>
>
> In that case, pure dextrose (or dextrose and maltose) is probably the
> healthiest because you avoid fructose that way. Unfortunately, they are
> not nearly as sweet as sugars that include fructose (including sucrose,
> which is 50% fructose)

Huh? Sucrose is a different molecule from fructose.

> Maybe you can use a mixture of dextrose and sucralose. :-)
>
> Also look at tagatose.
>
> Bob

J. Clarke replied to zxcvbob:

>> In that case, pure dextrose (or dextrose and maltose) is probably the
>> healthiest because you avoid fructose that way. Unfortunately, they are
>> not nearly as sweet as sugars that include fructose (including sucrose,
>> which is 50% fructose)
>
> Huh? Sucrose is a different molecule from fructose.

Sucrose breaks down into glucose and fructose. Elementary sugar chemistry.

Bob

J. Clarke wrote:
> On 5/8/2010 12:21 AM, zxcvbob wrote:
>> Steve Freides wrote:
>>> Bob Terwilliger wrote:
>>>> Steve wrote:
>>>>
>>>>>>> We try to eat as healthily as we can and if there's another kind of
>>>>>>> sugar that's somehow better for my purpose, please tell me what it
>>>>>>> is. Thanks.
>>>>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>>>>> what it readily available.
>>>>> My interest is in finding a less-processed sugar that will still
>>>>> make a simple syrup or otherwise finding something sweet in which to
>>>>> soak the boba for my bubble tea.
>>>> Are you equating "less processed" with "more healthy"?
>>>
>>> Yes.
>>>
>>>> If so, why?
>>>
>>> Why should I not be? I think it's a pretty fair guideline to follow.
>>> Not trying to pick a fight, just asking.
>>>
>>>> Bob
>>>
>>> -S-
>>
>>
>> In that case, pure dextrose (or dextrose and maltose) is probably the
>> healthiest because you avoid fructose that way. Unfortunately, they are
>> not nearly as sweet as sugars that include fructose (including sucrose,
>> which is 50% fructose)
>
> Huh? Sucrose is a different molecule from fructose.
>


Not really. Sucrose is a disaccharide made up of one glucose (a.k.a
dextrose) and one fructose, just barely bound together by one oxygen
atom. It is split apart (hydrolyzed) very rapidly in the body into
glucose and fructose -- I'm not sure if it's hydrolyzed by the
enzyme invertase, or some other enzyme, or by stomach acid.

And honey is not really more healthful than sugar or HFCS, it just
has a better agent ;-)

Bob

On 2010-05-09, zxcvbob > wrote:

> And honey is not really more healthful than sugar or HFCS, it just
> has a better agent ;-)

LOL!.....