There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Bakers use sugar in many forms, including -- table sugar, also called granulated sugar -- superfine sugar, also called castor or caster sugar -- and confectioner's sugar, also called icing sugar or powdered sugar. Cooks don't always keep a pantry full of the different types of sugar, or they run out at inopportune moments. Use ordinary table sugar to make superfine sugar and confectioner's sugar in a jiffy.
Place a cup of granulated table sugar in the carafe of your blender, or the work bowl of your food processor.
Put the top in place and pulse the table sugar.
Check your progress. Granulated sugar will become finer the longer it is pulsed. The exact time will vary, depending on the power of your appliance. When the grains are much smaller and the sugar becomes denser, you have made superfine sugar, which is useful in meringues. It also melts faster in cold drinks than granulated sugar.
Pulse the sugar a bit longer until the grains become powdery, for an even finer sugar product. Use this confectioner's sugar in cake frosting, candies and other sweets and for sweetening whipped cream.
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