{"id":4387,"date":"2009-11-18T15:17:00","date_gmt":"2009-11-18T15:17:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2009\/11\/piloncillo\/"},"modified":"2021-03-19T17:13:15","modified_gmt":"2021-03-19T21:13:15","slug":"piloncillo","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/piloncillo\/","title":{"rendered":"Piloncillo"},"content":{"rendered":"

Piloncillo is the rawest form of sugar cane. The same thing as cane juice but in a solid form. It typically comes in a block, with the shape of a cone, square or round.<\/p>\n

It can be substituted for brown sugar. However, the flavor of piloncillo is more rustic. Reminds me of foods eaten in small villages or pueblos, it is homey. It adds that extra “something,” be it depth, color, aroma, that is hard to define but amazing to taste.<\/p>\n

It can be grated or dissolved in hot or simmering liquid.<\/p>\n","protected":false},"excerpt":{"rendered":"

Piloncillo is the rawest form of sugar cane. The same thing as cane juice but in a solid form. It typically comes in a block, with the shape of a cone, square or round.<\/p>\n","protected":false},"author":1,"featured_media":15348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1936],"tags":[],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[356],"region":[],"time":[],"series":[],"yoast_head":"\nPiloncillo - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piloncillo - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"Piloncillo is the rawest form of sugar cane. 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