Tips and Observations for Cooking with Sohgave! by Chef Willem De Froy
- Sohgave! can be used as a substitute in any recipe calling for sugar. You just use less since it is sweeter than refined sugar. Use approximately 2/3 of a cup of Sohgave! instead of 1 cup of sugar when cooking or baking.
- Sohgave! adds more moisture to recipes than dry sugar. To compensate, reduce your other liquids by approximately 20% of the amount of agave nectar used (1 fluid oz. per 2/3 cup).
- When heating Sohgave! nectar, it will become thinner and runnier.
- Sohgave! has a thicker consistency when refrigerated.
- When boiling Sohgave! nectar, it will behave like simple sugar syrup and thicken and caramelize very quickly. I advise you to watch that process very closely.
- While Sohgave! nectar is obviously sweet, it also has a very pleasant, mild, and slightly herbaceous taste.
- If you like sweetened coffee or tea, Sohgave! is ideal since it has a consistency like honey but the more neutral flavor of sugar.
- When looking at cooking recipes, one should view them as a base from which to expand. Be creative and add your own twist to them. The only recipes I follow religiously are the ones I use for baking since baking is more like chemistry wherein ingredients need to be perfectly balanced.
- Sohgave! retains its flavor and freshness for approximately three years!