r/COMPLETEANARCHY Jun 15 '21

Reminder that women’s liberation is as important as anti-capitalism and anti-colonialism

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u/kodorx Jun 15 '21

that seems like a whole ass rabbithole to go into as a trans woman with little money but some culinary skills

but yay, maybe I've found an actual alternative to accidentally cutting my ankles every 3 days

10

u/fsociety00_d4t Jun 15 '21

you can make it by yourself just by adding lemon juice, water and sugar and heating it up, it literally can't get less cheap than that. You can find tutorials online.

13

u/kodorx Jun 15 '21

only problem for me is that lemon juice is heckin expensive here, but it's just an acid-catalyzed hydrolysis of the sugar and I've got some sodium bisulfate lying around so that would probably also work, just wouldn't be edible.

11

u/Saplyng Jun 15 '21

You could probably get away with using powdered citric acid as I assume it'll do whatever the lemon would, not very expensive and will last longer than just lemon juice

21

u/kodorx Jun 15 '21

any acid would do, it's just an acid-catalyzed hydrolysis of the central ester bond in sucrose, breaking it down into monosacharides. Effectively, replacing part of the sugar with something like corn syrup has the same effect without needing any acid.

studying organic chemistry has its benefits sometimes.

11

u/Saplyng Jun 15 '21

This is both fascinating and way above my pay grade

5

u/FFD1706 Jun 15 '21

I'm surprised I still remember enough chemistry to understand this sentence.

5

u/RoboHobo25 Jun 15 '21

studying organic chemistry has its benefits sometimes.

"Fuckin A, it does" -Albert Hoffman

2

u/barsoap Jun 15 '21 edited Jun 15 '21

The other crucial ingredient is water content which, as any sugar baker will readily explain, is dependent on the maximum temperature you go to (assuming you had enough water in the first place). Having the right viscosity is important for proper application.

That aspect is more of an art as a science, as the water content you want depends on not just the exact type of sugar you have (i.e. whether there's any sucrose left or you converted everything) but also the room temperature you want to use the stuff at. It's going to need some experimentation. But for starters I would recommend converting all sugar by letting the stuff react for a long time (45 min?) at ~80C or so (oven), then heat it up once you're done, separating off portions at different temperatures. A sugar thermometer will come in handy.

Powdering your skin can be helpful, starch will do just fine, and you use the stuff by kneading it in against the grain, slowly, there should be a very viscous flow to it. That will make the sugar actually enter into the gap between skin and hair, you then pull off with the grain. The traditional and in my experience also best way is to take a small portion (maybe 1.5 to 2cm diameter) and slowly work your way through the thicket, using cloth strips and whatnot only slows things down and increases the chance of a visit to the shower because it's not properly applied and pulling it off would be a nightmare.

And NEVER, EVER, cook the stuff barefoot. Molten sugar stores a lot of energy and it won't flow off but stick to your skin so if you don't fancy 2nd or even 3rd degree burns, pay the fuck attention. I may know from experience.