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Posted to rec.food.cooking
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Brown sugar blues
"dsi1" > wrote in message
...
> On Sunday, March 20, 2016 at 12:35:23 PM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi> wrote in message
>> ...
>> > On Sunday, March 20, 2016 at 12:04:16 PM UTC-10, Dave Smith wrote:
>> >> On 2016-03-20 3:51 PM, notbob wrote:
>> >> > On 2016-03-20, Dave Smith > wrote:
>> >> >
>> >> >> You pitched it?? You could have put a piece of bread in with it
>> >> >> and
>> >> >> the sugar would have resurrected within a day or two.
>> >> >
>> >> > And exactly what brand of bread accomplishes this miraculous feat?
>> >> >
>> >>
>> >>
>> >> Just about any white or whole wheat. It works miracles. I have a half
>> >> slice of bread in my tupperware sugar canister that I put in there
>> >> years
>> >> ago. I rarely even use the regular brown sugar except for baking, but
>> >> it
>> >> is always soft and moist. I keep a piece about two inches square in
>> >> the
>> >> small pot I keep the demererra in and it stays nice and moist.
>> >
>> > I think a lot depends on the relative humidity of your location. It
>> > averages about 70% over here so we don't have this problem.
>>
>> I don't usually have the problem either but if it does get like that, it
>> can
>> still be used. Even if you don't want to take the time to break it up,
>> you
>> can put a chunk in oatmeal and it will melt.
>
> We're lucky the the US - the Chinese have soak their brown sugar in water
> before they can use it!
>
> http://msihua.com/wp-content/uploads...rown_sugar.jpg
Or grate it.
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