Charcoal_Addict
Knows what a fatty is.
This could be controversial. Rubs and sauces are a critical part of any great Q. There's also a concern about looking at ways to decrease the amount of calories being consumed in meals.
I'm looking at different alternatives for cutting the calorie count in my sauces and rubs. Sometimes honey can be used as a alternative and it has a decent impact on reducing the calories aswell as having some natural benefits. It only works for certain sauces.
Right now I'm looking at Spenda brown and white sugars as an option to replace sugar in rub and sauces. I wanted to discuss what the benefits and negatives of using Spenda as a sugar alternative in rubs and sauces.
As long you remember to cut the amounts by 1/2 depending the Spenda brand you're using you're usually fine.
http://m.splenda.com/cooking-baking/conversion-charts
I've tried in sauces without any impact on the flavor. Side by side it's hard to tell them apart. Rub may be a different story. Spenda is much lighter and less dense than sugar. I'm wondering how this may impact the cook if Spenda is used to replace sugar in run recipe?
I'm looking at different alternatives for cutting the calorie count in my sauces and rubs. Sometimes honey can be used as a alternative and it has a decent impact on reducing the calories aswell as having some natural benefits. It only works for certain sauces.
Right now I'm looking at Spenda brown and white sugars as an option to replace sugar in rub and sauces. I wanted to discuss what the benefits and negatives of using Spenda as a sugar alternative in rubs and sauces.
As long you remember to cut the amounts by 1/2 depending the Spenda brand you're using you're usually fine.
http://m.splenda.com/cooking-baking/conversion-charts
I've tried in sauces without any impact on the flavor. Side by side it's hard to tell them apart. Rub may be a different story. Spenda is much lighter and less dense than sugar. I'm wondering how this may impact the cook if Spenda is used to replace sugar in run recipe?
