When talking about sugar...And its attraction to...
And ability to hold onto...
Water
(moisture, really)
I always thought Alton Brown used the word hyDroscopic - with a D.
Then, today I was reading one of my favorite blogs
from Chef Shuna Fish Lydon , where she was discussing
"To Sift or Not to Sift" and used the word hyGroscopic - with a G.
Easily solved...I thought.
Let's check Webster.
Merriam-Webster Online's definition for hyGroscopic:
hy·gro·scop·ic - adjective
Etymology: hygroscope, an instrument showing changes in humidity + 1-ic;
From the use of such materials in the hygroscope
Date: 1790
1 : readily taking up and retaining moisture
2 : taken up and retained under some conditions of humidity and temperature.
Merriam-Webster Online's definition for hyDroscopic:
Nothing.
No Entry for hydroscopic.
Interesting.
But, let's not jump to conclusions.
The U.S. Patent Office seems to weigh in here.
I found a patent issued in 2002 for a Non-hyDroscopic sweetener composition and method for preparation
And, a patent application for hyDroscopic polymer gels for easier cleaning
So.....I'm wondering...
1. Which term do you use - when discussing the moisture-lovin' properties of sugar, molasses and honey? Hydroscopic or hygroscopic?
2. Does anyone have Corriher's Cookwise or McGee's On Food and Cooking handy to see which word they use - if they use either? Wonder what's used in the CIA's Professional Chef?
Just pondering...
Sometimes THIS is what occupies my thoughts.
Scary, huh?
