I am wanting to cook Mongolian beef however the sugar content listed in all the recipes is HUGE - from one third to three-quarters of a cup.

I was wondering how much sugar I could cut down without ruining the meal - as if I can't cut it down considerably I won't make it. Any ideas? Here's the recipe I was looking at:

https://www.dinneratthezoo.com/slow-cooker-mongolian-beef/?f
bclid=IwAR2lVYoTaBWjy0qlMX_EPW51bW3NfvDW9jlB8o88gQEu5c9hVHUK
_RoC3ws

TIA!

Edited by awoftam at 2:33 pm, Wed 14 Aug

awoftam - 2019-08-14 14:32:00

Lol. Look on the bright side. By using low sodium soy the dish is automatically much more healthy.

On another note I gave a friend a recipe for spanakopita after she had had it at my place and requested seconds, then thirds and then demanded the recipe. Well next time we were invited to dinner it was on the menu. She had removed most of the ingredients for health and personal taste reasons (olive oil in the mix and butter on the filo were the first casualties followed by use of frozen rather than fresh spinach and the goats cheese was replaced with mild cheddar - omg what was she thinking). What was served up was another dish entirely. She'd used ketchup rather than the chunky tomato sauce I gave her the recipe for to serve with it as well. And I was supposed to give it my endorsement. I didn't and she was never invited for dinner again.

I do not understand changing recipes that have proven to be well liked by yourself.

If the recipe calls for 1/3rd cup brown sugar then use 1/3cup.

That is just my opinion. Or at least use just ¼ cup instead. I think that will work.

It is acceptable to fiddle around with a recipe after making it as per the recipe first time round imo because you will know where to make adaptations.

Edited by buzzy110 at 2:59 pm, Wed 14 Aug

buzzy110 - 2019-08-14 14:57:00

The blogger is American and I would say the amount of sugar is there to fit with American tastes and customs - a national sweet tooth. I would reduce the sugar to 2 tsp.

Low-sodium soy sauce for healthiness - how amusing.

Edited by davidt4 at 3:46 pm, Wed 14 Aug

davidt4 - 2019-08-14 15:46:00

buzzy110 wrote:

Lol. Look on the bright side. By using low sodium soy the dish is automatically much more healthy.

On another note I gave a friend a recipe for spanakopita after she had had it at my place and requested seconds, then thirds and then demanded the recipe. Well next time we were invited to dinner it was on the menu. She had removed most of the ingredients for health and personal taste reasons (olive oil in the mix and butter on the filo were the first casualties followed by use of frozen rather than fresh spinach and the goats cheese was replaced with mild cheddar - omg what was she thinking). What was served up was another dish entirely. She'd used ketchup rather than the chunky tomato sauce I gave her the recipe for to serve with it as well. And I was supposed to give it my endorsement. I didn't and she was never invited for dinner again.

I do not understand changing recipes that have proven to be well liked by yourself.

If the recipe calls for 1/3rd cup brown sugar then use 1/3cup.

That is just my opinion. Or at least use just ¼ cup instead. I think that will work.

It is acceptable to fiddle around with a recipe after making it as per the recipe first time round imo because you will know where to make adaptations.

Thanks Buzzy. I am not so worried about healthy as such, although that is a consideration - I just dislike really sweet tasting meat dishes. I didn't want to root the recipe or make something I wouldn't actually eat, hence I was wondering how much sugar I could safely remove without stuffing it up. As mentioned, if I had to have that much sugar in it I'd flag making it altogether.

I might try a quarter of a cup as you suggested and go from there.

awoftam - 2019-08-14 15:46:00

awoftam wrote:

Thanks Buzzy. I am not so worried about healthy as such, although that is a consideration - I just dislike really sweet tasting meat dishes. I didn't want to root the recipe or make something I wouldn't actually eat, hence I was wondering how much sugar I could safely remove without stuffing it up. As mentioned, if I had to have that much sugar in it I'd flag making it altogether.

I might try a quarter of a cup as you suggested and go from there.

I cannot stand sugar with meat. Which is why I no longer purchase rotisserie chickens. They are all tenderbasted with something sweet and horrible.

I was hungry to day when I was out and New World had hot ¼chicken pieces. I asked if they were plain. The assistant assured me nothing had been added. As she was putting it into the bag, I double checked. "Is it tenderbasted", I asked. Yes she said. Duh. What part of plain with nothing added didn't she understand?

Needless to say I stayed hungry.

buzzy110 - 2019-08-14 17:09:00

100%

It just caramelizes some.

lythande1 - 2019-08-14 17:53:00

davidt4 wrote:

The blogger is American and I would say the amount of sugar is there to fit with American tastes and customs - a national sweet tooth. I would reduce the sugar to 2 tsp.

Low-sodium soy sauce for healthiness - how amusing.

Thank you! I was pondering using a tablespoon after googling myself silly........and yes, I understand the low sodium comment. Will give it a go and see what happens.

awoftam - 2019-08-14 20:03:00

buzzy110 wrote:

I cannot stand sugar with meat. Which is why I no longer purchase rotisserie chickens. They are all tenderbasted with something sweet and horrible.

I was hungry to day when I was out and New World had hot ¼chicken pieces. I asked if they were plain. The assistant assured me nothing had been added. As she was putting it into the bag, I double checked. "Is it tenderbasted", I asked. Yes she said. Duh. What part of plain with nothing added didn't she understand?

Needless to say I stayed hungry.

I can not find a definition for tender basted ( i did google ) - I assumed it meant basting in the chicken's own juices. It seems to be a term only used by tegal to promote it's chicken....?

auntymog - 2019-08-14 22:41:00

Here's a link to a page with Tegel's ingredient list for "tenderbasted" chicken. I haven't looked up the additives but I imagine the thickeners will be various gums. I wouldn't buy it in a million years.

https://www.tegel.co.nz/products/tegel-fresh-tenderbasted-wh
ole-chicken/

davidt4 - 2019-08-15 08:10:00

davidt4 wrote:

Here's a link to a page with Tegel's ingredient list for "tenderbasted" chicken. I haven't looked up the additives but I imagine the thickeners will be various gums. I wouldn't buy it in a million years.

https://www.tegel.co.nz/products/tegel-fresh-tenderbasted-wh
ole-chicken/

Exactly. I only buy chickens, or more likely chicken pieces, that have not been alduterated in any way. If I want to add something to my chicken to give it a different flavour, then I certainly do not want my additions to be competing with the chemicals and flavours that the factory has seen fit to add to the chicken before packaging.

buzzy110 - 2019-08-15 11:12:00

The Tegel thickeners are guar gum and xanthan gum, both have been found to be inflammatory. Who would willingly eat that stuff?

davidt4 - 2019-08-15 11:27:00

davidt4 wrote:

The Tegel thickeners are guar gum and xanthan gum, both have been found to be inflammatory. Who would willingly eat that stuff?

Excellent question but not one that many people ask themselves sadly.

buzzy110 - 2019-08-15 11:46:00

Okay so made the beef tonight; put in 2 tsp sugar, was okay;partner liked it, and good for an easy something to eat after a busy day.

awoftam - 2019-08-16 20:20:00

davidt4 wrote:

The blogger is American and I would say the amount of sugar is there to fit with American tastes and customs - a national sweet tooth. I would reduce the sugar to 2 tsp.

Low-sodium soy sauce for healthiness - how amusing.

I watched some episodes of the Pioneer Woman and was amazed at the amount of sugar she used (and cheese) in recipes.

eastie3 - 2019-08-16 21:11:00

davidt4 wrote:

The Tegel thickeners are guar gum and xanthan gum, both have been found to be inflammatory. Who would willingly eat that stuff?

Unfortunately used in most gluten free baking. I think however psyllium may replace those gums.

eljayv - 2019-08-17 15:01:00

buzzy110 wrote:

Lol. Look on the bright side. By using low sodium soy the dish is automatically much more healthy.

On another note I gave a friend a recipe for spanakopita after she had had it at my place and requested seconds, then thirds and then demanded the recipe. Well next time we were invited to dinner it was on the menu. She had removed most of the ingredients for health and personal taste reasons (olive oil in the mix and butter on the filo were the first casualties followed by use of frozen rather than fresh spinach and the goats cheese was replaced with mild cheddar - omg what was she thinking). What was served up was another dish entirely. She'd used ketchup rather than the chunky tomato sauce I gave her the recipe for to serve with it as well. And I was supposed to give it my endorsement. I didn't and she was never invited for dinner again.

I do not understand changing recipes that have proven to be well liked by yourself.

If the recipe calls for 1/3rd cup brown sugar then use 1/3cup.

That is just my opinion. Or at least use just ¼ cup instead. I think that will work.

It is acceptable to fiddle around with a recipe after making it as per the recipe first time round imo because you will know where to make adaptations.

Lol at changing it for "health reasons" then serving with tomato ketchup!

antoniab - 2019-08-18 10:22:00