Steve B wrote:
>
> "notbob" > wrote in message
> ...
> > On 2011-01-03, Pete C. > wrote:
> >
> >> Adding molasses to crystallized and centrifuged "white" sugar is exactly
> >> how "brown sugar" is made. It is not practical to try to partially
> >> centrifuge the molasses out to leave a specific concentration, so it is
> >> entirely removed and then added back in precise proportion to produce a
> >> consistent end product.
> >
> > So, why aren't there recipes with the equivalent ingredients? I add
> > blackstrap molasses to dishes with white sugar all the time. Sounds
> > like a plot by the sugar producers to further the sales of brown
> > sugar. Better yet, why did I even start this lame thread instead of
> > jes doing what I've been doing? Beats me. DOH!!
> >
> > nb
>
> Sometimes you seek validation from other sensible people and find that's an
> oxymoron?
>
> BTW, I have found those little clay disks don't work very well. For me,
> anyway.
>
> Steve

I keep my brown sugar in a 6 quart Rubbermaid commercial square storage
container, and while it will have some lumps, it doesn't turn to
"cement" and can be readily broken up, which you have to do after
packing it to get a proper measure anyway unless you are working by
weight which isn't common in home cooking.