Stevia is a natural sweetener that doesn’t add calories or raise blood sugar levels, making it ideal for people with diabetes. It is stable at high temperatures but doesn’t work well in yeast-based baking. Liquid stevia is easier to measure than powder, and a conversion chart should be used to avoid over-sweetening. Stevia has a different taste than brown sugar and can overpower other flavors, so it should be used sparingly in mild-flavored dishes.
Natural stevia sweeteners are used as a substitute for sugar in many food products. The preference for stevia over regular brown sugar is due to the fact that stevia does not stack on calories, nor does it cause blood sugar levels to rise; Stevia food products are therefore particularly recommended for people with diabetes. Cooking with stevia is easy and convenient since stevia does not ferment and remains stable at high temperatures. Artificial sweeteners, on the other hand, generally disintegrate when heated. Stevia, which is hundreds of times sweeter than natural sugar, doesn’t change its flavor as temperatures rise; its stability is guaranteed up to 392 degrees Fahrenheit (200 degrees Celsius).
When cooking with Stevia, you need to know that Stevia doesn’t work well in cooking processes that involve yeast. In breads made with yeast, the leavening of the bread is aided by the interaction of the yeast with the natural sugar. This is not the case with the interaction between stevia and yeast, so when baking, it may be necessary to add a certain amount of sugar to the dough to make the bread rise.
Stevia is available in both concentrated liquid and powdered forms, but many chefs prefer to use the liquid form when cooking with stevia; it is easier to measure the correct amount of liquid than powder. Because stevia is much sweeter than sugar, a conversion chart should be used to know exactly how much stevia can be used without going overboard on the flavor. Typically, one teaspoon of powdered stevia and one teaspoon of liquid stevia are each equal to one cup of sugar. Baking with stevia doesn’t give the product the bulk it would get from sugar, so it will help do the trick by adding fruit juices, fruit purees, fruit sauces, curds, egg whites, and so on to the mix.
It should be noted that stevia tasted markedly different from natural brown sugar. This fact is important when cooking with stevia as the flavor can, in some cases, overwhelm the flavors of other ingredients. While this isn’t a big deal with strong-flavored foods, it can disturb the whole character of a more nuanced dish. It can help minimize sweetener use in baked goods with mild flavors.
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