On 3/21/2016 8:13 AM, Dave Smith wrote:
> On 2016-03-21 4:54 AM, Sky wrote:
>> On 3/20/2016 12:31 PM, notbob wrote:
>>> Making some oaty-meal cookies. Calls fer 1/3 C brn sugar. Arghhh!
>>>
>>> What brn sugar I have is pretty caked up. So, I jes dumped a buncha
>>> lumpy brn sugar into my large wire strainer and used the fine particles
>>> that sifted through. I then tossed the reamaining brn sugar rocks in
>>> da' trash. I'll buy some new stuff next week.
>>
>>
>> Just last week I read in a cooking magazine (e.g., Cooking Light, Food &
>> Wine, Cook's Country, Cook's Illustrated, or Cuisine at Home) that
>> keeping a marshmallow or two in with the brown sugar will keep it from
>> bricking or getting clumpy. My guess is it works and might be a
>> preferable alternative to a slice of bread ;-)
>>
>
> What's wrong with a piece of bread in the sugar? It works almost like
> magic. The bread in my sugar canister sits at the bottom and you don't
> see it. You have no trouble digging your way down to it because it does
> such a good job of keeping the sugar soft.
>

;-) Nothing is wrong with using bread to keep brown sugar loose. Isn't
it nice to have more options.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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