Has anyone used Monkfruit in BBQ rubs and sauces? It's usually mixed with erythritol and I was wondering how it interacts with the meat in terms of blending together with the other spices when it cooks?
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Monkfruit in Rubs and Sauces
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Ive never done an extensive search but all ive seen about it is that it is stable at pasteurization temps. Which is also true of sugar. Ive never used it in rubs but i have used it in baking with no adverse events. Albeit i was following a recipe written with monk fruit, not just subbing it in. Its so much sweeter that the volume is much less.
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Originally posted by grantgallagher View PostIve never done an extensive search but all ive seen about it is that it is stable at pasteurization temps. Which is also true of sugar. Ive never used it in rubs but i have used it in baking with no adverse events. Albeit i was following a recipe written with monk fruit, not just subbing it in. Its so much sweeter that the volume is much less.
I'm going to have to try it in sauces now. So far so good!
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