Such a great idea to explain and demonstrate date sugar. I do appreciate your quest to not only try the world's vast variety, but to share it with us. You're a treasure!
Another famous extract of dates in Algeria, is Date Paste, or as we call it: Ghers. It is used in many sweets here. The most renouned ones are Probably Mbardja/Bradj and Makroud, both are semolina based cookies with a date paste filling. They are a must-try next time you visit, if you haven't already!
I love date paste. It is my go-to sweetener for adding to a bowl of hot cereal, and i also enjoy eating on its own. It's also popular with my 1-year old grandchild and believe it or not, one of our cats is a big fan as well.
@@chriskasprzyk6235drink milk with your date And especially stuff some good butter and some nuts in you're dare it's delicious Sorry for my bad English
Since the date sugar has fiber in it, you can probably reduce your flour a little bit or up the fat content. Either of those should give you better spread.
Good one, nice topic. Date sugar plus white sugar will give a good cookie; depress the dough slightly before baking. Wondering if you'd take a look, a taste, of sorghum syrup. For me, it's ever so much tastier than molasses--no metalic taste. Thanks, yet again.
Personally I like to just soak some dates in water overnight then blend them to make date paste. Refrigerated, it will keep for a month or more, though it has never hung around that long. Not as sweet as date syrup, but far easier to make and all the fiber is intact, which, besides being good for our gut microbiome, also prevents blood sugar spikes.
Interesting! Are you able to tell me more about blood sugar spikes and how to prevent them? I feel like I have unstable blood glucose but I don’t have any diabetic or thyroid conditions…
I once made eggnog, but unfortunately, I didn't have vanilla extract, so I reduced the amount of sugar I used and added date syrup. It tasted like caramel. Incredible.
Never imagined videos with the topic being date fruit would be so interesting, despite living in the middle east and being familiar with a variety of date products, some of the stuff you've shown I haven't even heard of before.
Since the date syrup is similar to molasses, I wonder what it would be like to add it to plain white sugar, in the way that you add molasses to white sugar in order to get brown sugar. Basically a brown sugar alternative. I’ll bet it’s good!
Dude. I was working near Palm Desert CA this week. I was inspired by your recent video to stop at a "date" store and buy a box of the semi ripe dates and try them for the first time. They taste exactly like you described them...I'm hooked on your channel. I saw the syrup...shoulda bought a bottle.
@@ifyouvemadeitthisfarcongra7701 I usually get a pound or two of their date crystals every time I go out there to visit my grandma. TSA always looks at me funny but it's worth it.
I will be trying this. I make a sourdough chocolate chip cookie that is already amazing and can't wait to add date sugar. I am certain the middle eastern markets here will have date sugar. On a side note, you can aldo add a half cup of tahini to your cookies and it only makes them tastier and even more nutritious.
Probably too late but you really should try a version with date crystals. There's a kind of famous place in the desert in California called Shields Dates, their date shakes are really good but they're made with date crystals and they're also used in a bunch of other cooking. Really good.
I'm glad i'm Malaysian. Gula =sugar Gula Melaka/Malacca sugar is from coconut palm. Gula kabung/kabung sugar is from nypah palm. Going to browse online stores for date sugar. Never found in stores nearby. Date syrup is so great. Love to dribble on waffles & pancakes
Algerian here, my friend sells date related products and I used to work with him, my favorite way to use date syrup is with crapes and similar breads. For the date sugar, I love using it in milk shakes and natural juices, and to bake brioche (kind of sweet bread)
the TRINITY COOKIE it is perfection im greatly inspired Mr. Weird Explorer now i want to get all 3 sugars and make some TRINITY cookies the best of all 3 texture, flavor and consistency this is something ive been searching for this is very evry helpful i wonder how cinnamon rolls would do with the mix of all 3 sugars as well im very curious also but definetely the cookies oh gosh yes that looks like pure awesomness, and thank you again m8 this is awesomes.
@@yacineyaker7485 I believe the occupation of the Palestinian people is a horrible war crime, but I think it's delusional to deny the existence of Israel as a state. The land itself has no name, only people make up borders and name them. So though i am fine the name Palestine as well, no ... i don't mean Palestine. You can call it whatever you like.
I remember that a lot of people in Europe and India called hard sugar derived from sap as jaggery. It is funny, because there is old colonial account in America referring to maple jaggary before it was commonly known a maple sugar or maple candy.
I would be curious how unrefined cane sugar(at least in Canada brown sugar is white sugar that has had molasses added back into it) would fit into this, I am assuming it would be somewhere between the brown sugar and date sugar. Also personally I would love to see how the dairy substitutes would work in baked good. As I believe this was never covered in the milk substitute videos.
It is very subtle. Some is called Demerera sugar, though I am not sure if that is a specific variety. Unrefined white-ish sugar makes the best pound cake, meaning really real pound cake. I use Florida Crystals. They are probably available on-line. Also, it is good to sprinkle on rock cakes.
I'm writing an isekai story about someone becoming an orc living in the desert, and you have just convinced me that the orcs would grow and harvest dates!
Liked the video because your description helped me to consider the possible enzymatic reactions able to occur(possibly giving a different taste) because of added fiber; if there were places with the fiber which smaller living organisms are able to hide from larger ones that would eat them. I do believe sugar without other nutrients is too poor a substrate though, considering some bad living things could feed from them in the human body
basic white sugar is treated as a liquid in recipes and not as a dry ingredient. so when using date sugar in a recipe, you would have to consider the high fiber content and reduce the flour slightly in the recipe to compensate for the added fiber of the date sugar, and increase the water (or milk?) to compensate for the lack of surar-type liquid not getting added.
A short question on roasting coffee, have you ever tried using a hot air popcorn popper? This was suggested to me by a professional roaster back in the 1980s, for some Nicaraguan coffee I had brought back to Canada, and other than the piles of "fluff" flying around, it worked wonderfully. I have never though though to use it to roast other fake/substitute "coffee" seeds, but do you think it might work?
dammit its like i stop watching your channel for a little bit and come back and you've revamped the energy and brought the fireee - this is amazing actually. literally. the cookie people are going to freak out
Personally I love palm sugar. The taste reminds me of jersey caramel. I find date syrup has a slight metallic aftertaste, subtly. Maybe it’s the burnt taste you mentioned. I haven’t tried date sugar.
What you are using is date 'powder', not date 'granulated' sugar. The Date Lady (found at Walmart) is more of a granulated sugar and provides a bit less dryness when baking. Also, it says it is a 1:1 swap, but I find that it's better at around 2/3 of a cup date sugar to replace 1 cup of white or brown. Also, because date sugar doesn't melt the same, flattening cookie dough before baking helps with a better texture, imho.
Hey, so I have the feeling I need to correct you, although making date molasses can be made by cooking them they use just keep them in a hot container somewhere under the sun and have something push onto the dates to squeeze the molasses out... no water required. Though I think that would depend on the cultivar of dates you have because some produce more sap than others and it might also depend on the country your in but that's how we do it
My aunty makes us Date Syrup almost all the time, and one thing she always tells me is that if the syrup has a "burnt" flavor in it then it wasn't cooked/prepared properly, I'm biased so of course I prefer her Syrup to the widely available ones in the market but to each their own but there's quite a lot of variations when it comes to syrup from different flavors and concentrations of sugar to different consistencies and so on.
Speaking of cultures that uses dates, it was the favourite fruit of the oldest civilization, ancient Sumerians. Records of them using various products from dates including sirup remained on ancient tablets found all over modern day Iraq including recipes such as mersu (date and nuts balls) or Palace cake (sort of a fruit cake with dates and raisins).
Dates are also low glycemic.....or at least a whole lot better than sugar. Not sure about the syrup because it may have lost its fiber content.....but I still use the syrup in place of sugar....I wonder if you use a combo of the sugar and syrup, kind of like you do with white and brown sugar if it would come out better?
Grocers that cater to the diaspora from the middle east, northern Africa, and Central Asia will have some firm of date sugar or syrup that is _much_ more affordable than a Whole Foods or natural foods store. These are usually small stores with very specific inventory. While it can feel intimidating to walk in not knowing anything, many shopkeepers I've run into way are excited to share their food culture if you come with curiosity and a willingness to try new things. Get a pastry while you're there -- delicious! Many of these stores remain cash-only for small transactions, so go with that in mind.
I think your recipe just needed more liquid with the date sugar. The fact that it is dried dates will mean it absorbs more liquid, so unless you compensate, yes, it will be dry.
I found this while I was looking at recipes for making chocolate syrup at home. I like to make iced coffee with a little dark chocolate or chocolate syrup. I'm going to try making chocolate syrup with date sugar and see how that works
my chocolate chip recipe doesn't flatten when you bake and they come out cakey....solution? Just flatten them a bit with your fingers instead balling them. Works like a charm.
Those white sugar only cookies are so bake sale cookies. This is really neat tho, I'll have to experiment some. Also I'm not sure, but the shortbread taste could just be that it doesn't have *as much* sugar in it?
Hi. I just searched and didn't found a video of you reviewing caroub (Ceratonia siliqua), it used to be a popular fruit around the mediterranean. It taste kind of like caramel and chocolate and it's supposed to be a good snack to lose weight because it's actually not that sweet. You can also find a melasse with a surprisingly rich taste. In France I can find it in turkish and lebanese stores.
Ok, I'm here again first things first The Date syrup what we call (debs) shouldn't be extracted like you said but its what you get when you press the dates hydraulically second the sugar is extracted just like they do with cane sugar almost but not fully refiened (sold in KSA) what you have is more like powdered fruit / flour third since it has fiber in it has fiber in it, you should've accounted for it by adding a bit more water to the dough last. with the real pressed syrup best way of consuming is with oil fried dough balls called "Lokma"
Thanks. Seriously, good on differently levels. I'm going to make some cookies today. When I was young, I thought I could travel the world and see things. All I do is travel to work. A distent side note? Your pans? I'm a guy, so I cook so can eat. It's not a hobby, I just like good food and that means I have to make it. The pans I have are things I inherited, bought used or on rare occasion bought new. All my baking pans are Aluminum because I have a habit of burning things. Aluminum is more forgiving. Thing is, all my Aluminum pans are slowly turning black. Everytime I use them, they get a little darker. So, one day I made some cookies for guest (Not a friend.) and she loved them. So, I made her some more to take home. She see the pan, and says, "Don't you wash them?" I said, "Yeah, I just can't get the burnt carbon of the Aluminum. " She says, "That's food. You made me eat old food. It's disgusting." Then she starts hack like cat coughing up a fur ball. She made her husband drive her to the hospital because she thought she was poisoned by my baking pan. She said I was going to pay the hospital bill. A couple days later her husband called, and he said the hospital gave her something for being mental. Then he said, "I wish was dead."
We are loving your videos! Can you share the cookie recipe you used using the 3 sugars together? Would we just sub in an equal amount of the 3 sugars for the recipe's total sugar? Glad we found this channel! Thank you!
Since Brown Sugar is White Sugar and Molasses mixed together I wonder if you mixed the Date Sugar and Date Syrup together you could get Brown Date Sugar?
There's a special variety that AFAIK only grows in Algeria. It's called N'gaous apricots. They are not sour at all. The apricots have freckles on them. That's how you recognize them. And it may be similar to thr Armenian ones because we used to eat their kernels. They look exactly like almonds but taste sweeter.
Ya, I find it funny when a lot of people say that apricots are tart or sour. They just need to let them ripen. The ones that they sell at the supermarkets in America are garbage. But if you have a tree in your own yard, they're fine. Likewise, the varieties in Armenia are great and sweet.
you've got it wrong my freind, date syrup is made by pressing down date by putting them in pillow like casings then puttin' a weight ontop of them for few months while the syrup is being collected in stainless recipients. greetings from algeria hopefully we gonna see you again
Be sure to watch my date deep dive video if you haven't already: th-cam.com/video/n6InXjgPuW0/w-d-xo.html
Have you tasted kadamba/cadamba fruit? Native to India
Such a great idea to explain and demonstrate date sugar. I do appreciate your quest to not only try the world's vast variety, but to share it with us. You're a treasure!
Babe, don't go to bed just yet. Weird explorer just dropped a new video
Real
They aren't the one unless they watch
Another famous extract of dates in Algeria, is Date Paste, or as we call it: Ghers. It is used in many sweets here. The most renouned ones are Probably Mbardja/Bradj and Makroud, both are semolina based cookies with a date paste filling. They are a must-try next time you visit, if you haven't already!
I love date paste. It is my go-to sweetener for adding to a bowl of hot cereal, and i also enjoy eating on its own. It's also popular with my 1-year old grandchild and believe it or not, one of our cats is a big fan as well.
@@chriskasprzyk6235drink milk with your date
And especially stuff some good butter and some nuts in you're dare it's delicious
Sorry for my bad English
Date sugar seems like a fantastic way to add a little fiber to something along with the sweetness. Seems very handy!
Since the date sugar has fiber in it, you can probably reduce your flour a little bit or up the fat content. Either of those should give you better spread.
Good one, nice topic. Date sugar plus white sugar will give a good cookie; depress the dough slightly before baking. Wondering if you'd take a look, a taste, of sorghum syrup. For me, it's ever so much tastier than molasses--no metalic taste. Thanks, yet again.
I'll check it out!
Yes, jaggery, palm sugar…it’s delicious, can use much less. I get a bucket of soft sugar at an Indian market. Only sweetener I use 🌴
Personally I like to just soak some dates in water overnight then blend them to make date paste. Refrigerated, it will keep for a month or more, though it has never hung around that long. Not as sweet as date syrup, but far easier to make and all the fiber is intact, which, besides being good for our gut microbiome, also prevents blood sugar spikes.
Interesting! Are you able to tell me more about blood sugar spikes and how to prevent them? I feel like I have unstable blood glucose but I don’t have any diabetic or thyroid conditions…
the fiber is not completely intact when blended
I once made eggnog, but unfortunately, I didn't have vanilla extract, so I reduced the amount of sugar I used and added date syrup. It tasted like caramel. Incredible.
Happy you tried combining all three doughs together. 👍🏽
Never imagined videos with the topic being date fruit would be so interesting, despite living in the middle east and being familiar with a variety of date products, some of the stuff you've shown I haven't even heard of before.
I love dates, I made a date chocolate cake, with a chocolate and pecan fudge icing.
Since the date syrup is similar to molasses, I wonder what it would be like to add it to plain white sugar, in the way that you add molasses to white sugar in order to get brown sugar. Basically a brown sugar alternative. I’ll bet it’s good!
Used to use date syrup as the sweetner for any Korean style food that asked for rice syrup. Turned out great.
Dude. I was working near Palm Desert CA this week. I was inspired by your recent video to stop at a "date" store and buy a box of the semi ripe dates and try them for the first time. They taste exactly like you described them...I'm hooked on your channel. I saw the syrup...shoulda bought a bottle.
I love Shields dates. Their date shakes are freaking amazing!
@@deshazo_henry I had a date shake for the first time today...you're right-so freaking amazing...
@@ifyouvemadeitthisfarcongra7701 I usually get a pound or two of their date crystals every time I go out there to visit my grandma. TSA always looks at me funny but it's worth it.
I will be trying this. I make a sourdough chocolate chip cookie that is already amazing and can't wait to add date sugar. I am certain the middle eastern markets here will have date sugar.
On a side note, you can aldo add a half cup of tahini to your cookies and it only makes them tastier and even more nutritious.
Sounds great! I love tahini
love the cooking episodes and weird recipes
Glad you like them!!
Probably too late but you really should try a version with date crystals. There's a kind of famous place in the desert in California called Shields Dates, their date shakes are really good but they're made with date crystals and they're also used in a bunch of other cooking. Really good.
Jared, you have to used brown butter with the half brown/half caster sugar. That makes the cookie flavor complex.
The frankenstein cookie at the end looked amazing! Perfect shape and texture
I wonder if reducing the flour would help with the 100% date sugar cookies?
Those cookies look fantastic! I hope everyone is doing well and having a great day.
I'm glad i'm Malaysian. Gula =sugar
Gula Melaka/Malacca sugar is from coconut palm. Gula kabung/kabung sugar is from nypah palm. Going to browse online stores for date sugar. Never found in stores nearby. Date syrup is so great. Love to dribble on waffles & pancakes
That last date biscuit looked like it would go nice with walnuts or pecans in them, maybe also a bit of coffee.
I always enjoy the Jared Cooks episodes. It's science!
Algerian here, my friend sells date related products and I used to work with him, my favorite way to use date syrup is with crapes and similar breads.
For the date sugar, I love using it in milk shakes and natural juices, and to bake brioche (kind of sweet bread)
the TRINITY COOKIE it is perfection im greatly inspired Mr. Weird Explorer now i want to get all 3 sugars and make some TRINITY cookies the best of all 3 texture, flavor and consistency this is something ive been searching for this is very evry helpful i wonder how cinnamon rolls would do with the mix of all 3 sugars as well im very curious also but definetely the cookies oh gosh yes that looks like pure awesomness, and thank you again m8 this is awesomes.
In Israel we call date syrup "Silan", and I recommend trying to drizzle it over some raw tahini on bread. It's a nice combo.
u mean Palestine
@@yacineyaker7485 I believe the occupation of the Palestinian people is a horrible war crime, but I think it's delusional to deny the existence of Israel as a state. The land itself has no name, only people make up borders and name them. So though i am fine the name Palestine as well, no ... i don't mean Palestine. You can call it whatever you like.
I remember that a lot of people in Europe and India called hard sugar derived from sap as jaggery. It is funny, because there is old colonial account in America referring to maple jaggary before it was commonly known a maple sugar or maple candy.
I would be curious how unrefined cane sugar(at least in Canada brown sugar is white sugar that has had molasses added back into it) would fit into this, I am assuming it would be somewhere between the brown sugar and date sugar.
Also personally I would love to see how the dairy substitutes would work in baked good. As I believe this was never covered in the milk substitute videos.
Soy milk I've found is p close to a 1 to 1 substitute for me, almond milk I think might be slightly more watery. I'm also interested in others tho
It is very subtle. Some is called Demerera sugar, though I am not sure if that is a specific variety. Unrefined white-ish sugar makes the best pound cake, meaning really real pound cake. I use Florida Crystals. They are probably available on-line. Also, it is good to sprinkle on rock cakes.
I'm writing an isekai story about someone becoming an orc living in the desert, and you have just convinced me that the orcs would grow and harvest dates!
There are reasons why i love to visit this channel.
The dried dates dough needs more water or oil. The powder absorbed the moisture allowing a dryer cookie.
Liked the video because your description helped me to consider the possible enzymatic reactions able to occur(possibly giving a different taste) because of added fiber; if there were places with the fiber which smaller living organisms are able to hide from larger ones that would eat them. I do believe sugar without other nutrients is too poor a substrate though, considering some bad living things could feed from them in the human body
basic white sugar is treated as a liquid in recipes and not as a dry ingredient. so when using date sugar in a recipe, you would have to consider the high fiber content and reduce the flour slightly in the recipe to compensate for the added fiber of the date sugar, and increase the water (or milk?) to compensate for the lack of surar-type liquid not getting added.
If it's not à bother, do we use the same amount of date sugar like we do with white sugar?
A short question on roasting coffee, have you ever tried using a hot air popcorn popper? This was suggested to me by a professional roaster back in the 1980s, for some Nicaraguan coffee I had brought back to Canada, and other than the piles of "fluff" flying around, it worked wonderfully. I have never though though to use it to roast other fake/substitute "coffee" seeds, but do you think it might work?
dammit its like i stop watching your channel for a little bit and come back and you've revamped the energy and brought the fireee - this is amazing actually. literally. the cookie people are going to freak out
Personally I love palm sugar. The taste reminds me of jersey caramel. I find date syrup has a slight metallic aftertaste, subtly. Maybe it’s the burnt taste you mentioned. I haven’t tried date sugar.
Nice. I usually use dates to sweeten my tamarind chutney
What you are using is date 'powder', not date 'granulated' sugar. The Date Lady (found at Walmart) is more of a granulated sugar and provides a bit less dryness when baking. Also, it says it is a 1:1 swap, but I find that it's better at around 2/3 of a cup date sugar to replace 1 cup of white or brown. Also, because date sugar doesn't melt the same, flattening cookie dough before baking helps with a better texture, imho.
Hey, so I have the feeling I need to correct you, although making date molasses can be made by cooking them they use just keep them in a hot container somewhere under the sun and have something push onto the dates to squeeze the molasses out... no water required. Though I think that would depend on the cultivar of dates you have because some produce more sap than others and it might also depend on the country your in but that's how we do it
My aunty makes us Date Syrup almost all the time, and one thing she always tells me is that if the syrup has a "burnt" flavor in it then it wasn't cooked/prepared properly, I'm biased so of course I prefer her Syrup to the widely available ones in the market but to each their own but there's quite a lot of variations when it comes to syrup from different flavors and concentrations of sugar to different consistencies and so on.
I bet adding date sugar to a banana bread recipe would be killer.
I have date syrup (the fruit date sort) and it's perfect for sweetening porridge because that extra flavour is so nice.
You read our minds with that final cookie.
Speaking of cultures that uses dates, it was the favourite fruit of the oldest civilization, ancient Sumerians. Records of them using various products from dates including sirup remained on ancient tablets found all over modern day Iraq including recipes such as mersu (date and nuts balls) or Palace cake (sort of a fruit cake with dates and raisins).
Add gelatin if you want to make them chewy. I remember when quaker oats used to put dates in their granola cereal. Now it is just raisins.
I like your baking trays, nicely seasoned
Very interesting review. Thanks for sharing this!
Dates are also low glycemic.....or at least a whole lot better than sugar. Not sure about the syrup because it may have lost its fiber content.....but I still use the syrup in place of sugar....I wonder if you use a combo of the sugar and syrup, kind of like you do with white and brown sugar if it would come out better?
I suspect the date sugar cookies need some additional water to loosen the texture a bit more.
Date cookies recipe shows to remove 50% flour and replace with date sugar to compensate for date fiber.
What is the healthiest sugar to buy?
I just bought coconut sugar and I love it.
Jared, you forgot about another fruit from North America, it grows in the Pacific Northwest, is called Sala, it's botanical name is Gauntheria salon
Grocers that cater to the diaspora from the middle east, northern Africa, and Central Asia will have some firm of date sugar or syrup that is _much_ more affordable than a Whole Foods or natural foods store.
These are usually small stores with very specific inventory. While it can feel intimidating to walk in not knowing anything, many shopkeepers I've run into way are excited to share their food culture if you come with curiosity and a willingness to try new things. Get a pastry while you're there -- delicious! Many of these stores remain cash-only for small transactions, so go with that in mind.
I think your recipe just needed more liquid with the date sugar. The fact that it is dried dates will mean it absorbs more liquid, so unless you compensate, yes, it will be dry.
I was thinking maybe more fat content. I don't know how applesauce reacts in cookie doughs.
@@leahrodriquez1349 Try and see!
I'm guessing the fiber absorbed more moisture leading to it not spreading enough too.
Dough might need more moisture.
I was looking for some inspiration for baking and i think this might be it! Thanks 😊
You can find that exact brand of date syrup in larger Wal-Marts if you don't live near a Whole Foods or similar store.
Date Lady is the best Date Syrup. They don't have the burnt caramel, it's much nicer natural date flavor profile. Date Lady ❤
I found this while I was looking at recipes for making chocolate syrup at home. I like to make iced coffee with a little dark chocolate or chocolate syrup. I'm going to try making chocolate syrup with date sugar and see how that works
I love date sugar! Dr Greger says it’s the healthiest sweetener. He’s smart.
Sticky toffee pudding uses dates.
I love date syrup. But it’s expensive. Hopefully no chemicals are used in the processing. I am now trying coconut palm sugar. White sugar not good.
my chocolate chip recipe doesn't flatten when you bake and they come out cakey....solution? Just flatten them a bit with your fingers instead balling them. Works like a charm.
Always fun to learn new ways to use fruit. Thanks for the info 👍🥭
Always enjoy watching!
Wonder how combining equal parts of the date syrup and the date sugar would work?
#deglet_nour#الطبخ_الجزائري_الاصيل #دقلة_نور_الجزائرية #welcome_to_algeria #تحيا_الجزائر 😍🇩🇿😍🇩🇿😍🇩🇿😍🇩🇿😍
Jared, the natives used to eat Sala berries, they have a natural appetite suppressant in them though
I wonder what would be the result of using that to make some sort of fruit scone.
I wonder how dates would work for a roll out sugar cookie?
How I envy you your date syrup I have not had any of many years one of the great joys
thanks for experimenting and telling us about it!! I never knew they existed.
wonderful, simply wonderful
Those white sugar only cookies are so bake sale cookies. This is really neat tho, I'll have to experiment some. Also I'm not sure, but the shortbread taste could just be that it doesn't have *as much* sugar in it?
Love your copper cookie trays. 😊
Hi. I just searched and didn't found a video of you reviewing caroub (Ceratonia siliqua), it used to be a popular fruit around the mediterranean. It taste kind of like caramel and chocolate and it's supposed to be a good snack to lose weight because it's actually not that sweet. You can also find a melasse with a surprisingly rich taste. In France I can find it in turkish and lebanese stores.
I believe that carob syrup with tahini is the PB&J of Lebanon. It is very tasty.
@@pattheplanter i bought some blindly, i will try that thanks. It's very tasty in any pastry, or as suggar in a tea.
Ok, I'm here again
first things first
The Date syrup what we call (debs) shouldn't be extracted like you said but its
what you get when you press the dates hydraulically
second the sugar is extracted just like they do with cane sugar almost but not fully refiened (sold in KSA)
what you have is more like powdered fruit / flour
third since it has fiber in it has fiber in it, you should've accounted for it by adding a bit more water to the dough
last. with the real pressed syrup best way of consuming is with oil fried dough balls called "Lokma"
Thanks. Seriously, good on differently levels. I'm going to make some cookies today. When I was young, I thought I could travel the world and see things. All I do is travel to work. A distent side note? Your pans? I'm a guy, so I cook so can eat. It's not a hobby, I just like good food and that means I have to make it. The pans I have are things I inherited, bought used or on rare occasion bought new. All my baking pans are Aluminum because I have a habit of burning things. Aluminum is more forgiving. Thing is, all my Aluminum pans are slowly turning black. Everytime I use them, they get a little darker. So, one day I made some cookies for guest (Not a friend.) and she loved them. So, I made her some more to take home. She see the pan, and says, "Don't you wash them?" I said, "Yeah, I just can't get the burnt carbon of the Aluminum. " She says, "That's food. You made me eat old food. It's disgusting." Then she starts hack like cat coughing up a fur ball. She made her husband drive her to the hospital because she thought she was poisoned by my baking pan. She said I was going to pay the hospital bill. A couple days later her husband called, and he said the hospital gave her something for being mental. Then he said, "I wish was dead."
Try Nōlen Gur ,( Bengali style, first press date mollases/syrup).
We are loving your videos! Can you share the cookie recipe you used using the 3 sugars together? Would we just sub in an equal amount of the 3 sugars for the recipe's total sugar? Glad we found this channel! Thank you!
Algerian date🇩🇿 ""noor""are the best ☝️🥇
Maybe cook another batch with 3/4's date sugar and 1/4 Brown Sugar of the amount the recipe calls for
Date sugar is one of my favorite ingredients. I buy it at Halal stores.
You can actually do this process with any fruit for example in Eastern Europe watermelon sugar is popular
Since Brown Sugar is White Sugar and Molasses mixed together I wonder if you mixed the Date Sugar and Date Syrup together you could get Brown Date Sugar?
I wonder if the variety of apricots they had in Algeria were the same as the ones in Armenia. They could have sweet kernels in that case.
There's a special variety that AFAIK only grows in Algeria. It's called N'gaous apricots. They are not sour at all. The apricots have freckles on them. That's how you recognize them. And it may be similar to thr Armenian ones because we used to eat their kernels. They look exactly like almonds but taste sweeter.
Ya, I find it funny when a lot of people say that apricots are tart or sour. They just need to let them ripen. The ones that they sell at the supermarkets in America are garbage. But if you have a tree in your own yard, they're fine. Likewise, the varieties in Armenia are great and sweet.
you've got it wrong my freind, date syrup is made by pressing down date by putting them in pillow like casings then puttin' a weight ontop of them for few months while the syrup is being collected in stainless recipients. greetings from algeria hopefully we gonna see you again
Next time you make chocolate chip cookies, take half the butter and melt it and then add it to the creamed mixture. Makes the chewiest cookies ever!
pro tip! thanks
Try mixing 1/3 of each sufar.
i love a crumbly cookie the date cookie looks so fkn good
Excellent video Jared!
What's your opinion on fresh dates? I had them on my last birthday and boy they were nice, a bit astringent but really nice
I like them! I dig the little bit of astringency
Was hoping to see the cookie recipe that you showed!
This man always somehow makes me crave fruits that I hate. Damn you Weird Fruit Explorer!
Those are some powerful emotions for a topic so sweet.
Concidering how the date syrup cookies look I'm interested in trying it in scones.
I wonder how that date syrup tastes in espresso.
I'll bet you that date sugar would be great in pfeffernussen!
I'll try it. Thank you.