I tried your suggestion of whizzing regular white sugar in the food
processor to make super fine and it worked this time. You were right,
I needed more volume. I was shocked at how fast it worked. I think
it took less than a minute to process 2 or 3 cups of sugar. It was
the end of my sugar canister, so I used what was left in it.

--
Forget the health food. I need all the preservatives I can get.

On Jul 12, 9:22*pm, sf > wrote:
> I tried your suggestion of whizzing regular white sugar in the food
> processor to make super fine and it worked this time. *You were right,
> I needed more volume. *I was shocked at how fast it worked. *I think
> it took less than a minute to process 2 or 3 cups of sugar. *It was
> the end of my sugar canister, so I used what was left in it.


Hey, I did it too! I was turning some bread scraps into crumbs and
decided to give some sugar a whirl. Works well.

I also put my powdered milk thru the processor too til it's face
powder fine. I tried it with Kosher salt, tho, and there are still a
few flakes it didn't break up.

On Tue, 13 Jul 2010 10:20:07 -0700 (PDT), Kalmia
> wrote:
>
> Hey, I did it too! I was turning some bread scraps into crumbs and
> decided to give some sugar a whirl. Works well.

Yay! Did you get sugar smoke too?
>
> I also put my powdered milk thru the processor too til it's face
> powder fine.

Why did you need to whiz powdered milk?

> I tried it with Kosher salt, tho, and there are still a few flakes it didn't break up.

I always have regular salt on hand, but guard my larger crystals. No
whizzing for them!

--
Forget the health food. I need all the preservatives I can get.

On Tue, 13 Jul 2010 22:30:58 GMT, Wayne Boatwright
> wrote:

> On Mon 12 Jul 2010 06:22:59p, sf told us...
>
> >
> > I tried your suggestion of whizzing regular white sugar in the
> > food processor to make super fine and it worked this time. You
> > were right, I needed more volume. I was shocked at how fast it
> > worked. I think it took less than a minute to process 2 or 3 cups
> > of sugar. It was the end of my sugar canister, so I used what was
> > left in it.
> >
>
> I"m glad it worked for you. The key to pulverizing many things in the
> f/p is having adequate folumn. For me, with sugar, it's more of an
> economic issue than anything else. They really overcharge for those
> small boxes of superfine sugar.

Seeing how easy it was to do once I had the proper volume, I'm amazed
they get away with charging so much for it. It's similar to the
guacamole rip off in Mexican restaurants... inexpensive ingredients +
easy preparation = inflated price.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> Why did you need to whiz powdered milk?

....and wasn't it painful?

Bob

On Tue, 13 Jul 2010 19:17:43 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > Why did you need to whiz powdered milk?
>
> ...and wasn't it painful?
>
Oh, stop it. You made me laugh.

--
Forget the health food. I need all the preservatives I can get.