Well if you don’t like them, I don’t like them either. I didn’t spit them until I was in my late teens, and before then they were usually just plain sour cream. But there are a couple bars that had me asking why I was asking this question.
So to answer your question, there are lots of things that can go wrong with your spit bars.
Bad bar design
The problem with poor bar design is that the bars are not the perfect circular shapes that you want, so sometimes the spit is going to be off-centre.
Also, most bar hardware can only go so far – you are only as strong as the weakest link. If the bar isn’t going to do what you want, they probably don’t need to go in the first place, but it is always good to have backup plan.
Bad bar technique
The same bar that could go very wrong can also have a great design. If you are trying to do a fancy curved swirl or a flat bar that doesn’t go at all, you may need to invest in some professional equipment – just be warned that the professional equipment has to be specially designed for this product.
Sugar and spice
A lot of people do not like using sugar as well as spice in their bars. There are plenty of reasons for this – one reason is cost. If you take the extra effort in making a sugar-syrup bar the last step, you will be paying around 20-35 cents more money to make it.
Another reason is that some ingredients can have a high sugar content if you are using them like this (i.e. white sugar is quite the sweetener to me. I prefer white or brown sugar for my own cooking). My personal preference would be to use both brown and white sugar in a non-spicy bar.
Spices can also have a higher sugar content if you are using them like this (i.e. black pepper is quite a potent sweetener). My personal preference would be to use both brown and white pepper in a non-spicy bar.
And even if your bar is made of only white or brown sugar, you could still end up using other spices, such as cinnamon or ground nutmeg or even vanilla extract. So it really is easy to overuse these ingredients.
Foam is very useful in making certain bar technique things go right, such as adding a tiny amount
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